Vol. 12, Issue 11 (2023)

Author(s):
V Jayasree, V Keshavarao, S Shankara Hebbar, K Madhavi Reddy, S Sriram, R Uma Maheshwari, Lakshmana Reddy DC, M Anjanappa, Jyothі Kattegouder and CN Hanchіnmani

Abstract:
The commercial grade of peppers relies heavily on their capsaicin levels, a crucial determinant. Capsaicin and dihydrocapsaicin, which are the pungent alkaloids, are synthesized directly from two precursors: vanillylamine and a 9–11 carbon fatty acid. Assessing capsaicinoid content in mature fruit holds great importance for both chili and bell pepper quality. This study was conducted between July 2022 and January 2023 at the Division of Vegetable Crops, ICAR Indian Institute of Horticultural Research (IIHR) in Hesaraghatta, Bengaluru. In this grafting study, chili hybrids, namely Scion on H33, Scion on H19, Scion on H39, and Scion on H12, were employed as rootstocks, while the bell pepper hybrid Arka Athulya served as the common scion. As a result of grafting, there was no accumulation of compounds related to pungency, such as capsaicin and dihydrocapsaicin. Some variations in the HPLC areas of significant peaks were observed in the fruits of grafted plants, possibly as a consequence of the grafting process.