Variability in capsaicinoid content in different landraces of Capsicum cultivated in north-eastern India

- Capsaicinoids content in Capsicum accessions varied from 0.02 to 72.05 mg/g.
- Capsaicin:dihydrocapsaicin ratio varied from 0.34 to 4.92.
- Capsaicinoids content in 92 Bhut Jolokia accessions varied from 11.95 to 72.05 mg/g.
- Correlation between capsaicin and dihydrocapsaicin content was 0.90.

Level of variation in capsaicinoid content was evaluated in Capsicum accessions belonging to chilli land races from north-eastern India. Accessions from NE India showed enormous variation in morphological characters such as fruit shape, size, colour, and fruit position. Capsaicinoid content in 139 accessions varied from 0.02 to 72.05 mg/g. The ratio between two major capsaicinoids, capsaicin and dihydrocapsaicin, varied from 0.34 to 4.92. The capsaicinoid content among 92 accessions of Bhut Jolokia varied from 11.95 to 72.05 mg/g with corresponding pungency levels of 191,135-1,152,832 SHU. A strong positive correlation (r = 0.90) was obtained between capsaicin and dihydrocapsaicin content.