 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Capsaicin and Dihydrocapsaicin Contents of Thai Chili Cultivars) ผู้เขียน: วิลาวัณย์ ใคร่ครวญ,  นางสุเทวี ศุขปราการ, รองศาสตราจารย์ , ดร.อรรัตน์ มงคลพร, รองศาสตราจารย์ , ดร.สิริกุล วะสี สื่อสิ่งพิมพ์:pdf AbstractTen cultivars of Thai chilies, including six Capsicum annuum L. and four C. frutescens L. were grown under field conditions to determine their capsaicin and dihydrocapsaicin contents using high-performance liquid chromatography. The capsaicin content of the chili cultivars ranged from 0.76- 3.76 mg/g and the dihydrocapsaicin content ranged from 0.59-2.39 mg/g. One C. frutescens cultivar (K07) and two C. annuum cultivars (Huayseeton SK1 and Huarua) had high capsaicin contents, while two C. annuum cultivars (Huarua and Pijit007) had high dihydrocapsaicin contents. The Huarua, Huayseeton SK1 and K07 cultivars had the highest capsaicinoid contents which were greater than 5.2 mg/g. The Thai chili cultivars in this study, with the exception of K05, were classified as ‘highly pungent’ with a pungency range from 45,000-80,000 Scoville Heat Units (SHU). The Huarua and K07 cultivars were classified as ‘very highly pungent’ chilies with SHU values greater than 80,000. All chili cultivars however, had a higher content of capsaicin than of dihydrocapsaicin. High capsaicin to dihydrocapsaicin ratios were found in the K07 and Huayseeton SK1 cultivars. Moreover, capsaicin and dihydrocapsaicin contents were highest in the first harvest in all cultivars and decreased in subsequent harvests. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Capsaicin on Germination of Colletotrichum capsici Conidia) ผู้เขียน:วิลาวัณย์ ใคร่ครวญ, ดร.สมศิริ แสงโชติ, รองศาสตราจารย์ , นางสุเทวี ศุขปราการ, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractDifferent varieties of cultivated chilies (Capsicum spp.) produce different amounts of capsaicin, but the biological role of this compound has not yet been elucidated. High concentrations of capsaicin in some chili varieties are possibly associated with resistance to anthracnose, a fruit rot disease. Consequently, this paper examines the role of capsaicin in preventing conidial germination of the anthracnose-causing fungus Colletotrichum capsici. Conidia were germinated on potato dextrose agar media supplemented with 40% methanol/aqueous capsaicin solution in final concentrations of 0, 25, 50, 100 and 200 mg/l. Each plate was inoculated with a solution containing approximately 400 conidia of C. capsici, then incubated at 25?C and 70% relative humidity under continuous light for 5, 6 and 7 hours. Approximately 96% of conidia germinated on the capsaicin-free medium after six hours of incubation, but only 53% germinated on PDA containing 25 mg/l capsaicin. Subsequently, conidia germination increased to 91% after 7 hours on plates containing 25 mg/l capsaicin. Germination of C. capsici conidia was completely inhibited on the PDA with 100 and 200 mg/l of capsaicin. |
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