Changes in ascorbic acid and capsaicin in developing fruits of chilli (C. annum L.)

Contents of capsaicin and ascorbic acid were analyzed in developing fruits of ten cultivars of Capsicum annum L. All cultivars followed an uniform pattern of capsaicin accumulation with progressive fruit development. However, there is no such uniformity in ascorbic acid content, which exhibited divergent trends. Its maximum accumulation paralleling that of capsaicin was at mature stage in cultivars like S. Angar, PC 1, 85-3, and Local-1; at intermediate (breaker) stage in cv. 85-1 and 85-2; at red ripe stage in 85-8, 85-9 and Local-2 and at immature stage in NP 46-A.