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Agrociencia
versión On-line ISSN 2521-9766versión impresa ISSN 1405-3195
Agrociencia vol.41 no.6 Texcoco ago./sep. 2007
Fitociencia
Capsaicinoides, vitamina C y heterosis durante el desarrollo del fruto de chile manzano
1 Genética. Campus Montecillo. Colegio de Postgraduados. 56230. Montecillo, Estado de México.
2 Recursos Naturales. Campus Montecillo. Colegio de Postgraduados. 56230. Montecillo, Estado de México. (abcruz@colpos.mx).
3 Centro de Investigación en Alimentación y Desarrollo. Hermosillo, Sonora.
4 Departamento de Fitotecnia. Universidad Autónoma Chapingo. 56230. Chapingo, Estado de México.
Los capsaicinoides, entre los que destacan capsaicina, dihidrocapsaicina, nordihidrocapsaicina y homocapsaicina causan picor en el fruto de chile (Capsicum spp.). Estos componentes se usan en la industria alimentaria como especia, y en la farmacéutica por su variada actividad biológica. La vitamina C es un nutriente indispensable para el humano que ha sido implicada en aspectos clínicos como la prevención de cáncer y otras enfermedades. Con el fin de evaluar los niveles de estos componentes en chile manzano (Capsicum pubescens R y P), se determinó el contenido de capsaicinoides y vitamina C en diferentes grados de desarrollo de fruto en tres híbridos y sus progenitores, así como la heterosis para tales características. La concentración de capsaicinoides se redujo en todas las variedades después de 58 a 96 d de desarrollo; el híbrido Puebla×Chiapas y el progenitor Chiapas tuvieron mayor contenido (68 337 y 55 927 Scoville Heat Units, SHU) y el menor contenido lo tuvo el híbrido Puebla× Zongolica (25 923 SHU) y Puebla de fruto rojo (7125 SHU). Los híbridos superaron en picor a sus progenitores debido a la heterosis positiva para este carácter (hasta 225%). La máxima acumulación de vitamina C ocurrió al inicio de la pigmentación del fruto (76 d) y luego disminuyó; el progenitor Puebla rojo tuvo el mayor contenido (455 mg 100 g-1 de peso fresco). En vitamina C la heterosis fue negativa, por lo que la hibridación redujo su síntesis.
Palabras clave: Capsicum pubescens; ácido ascórbico; estado de desarrollo; capsaicinoides
The capsaicinoids, among which capsaicin, dehydrocapsaicin, norhydrocapsaicin and homocapsaicin are outstanding, cause hotness in the fruit of hot pepper (Capsicum spp.). These components are used in the food industry as spice, and in the pharmaceutical industry for their varied biological activity. Vitamin C is an indispensable nutrient for humans which has been involved in clinical aspects such as the prevention of cancer and other diseases. In order to evaluate the levels of these components in manzano hot pepper (Capsicum pubescens R and P), the content of capsaicinoids and vitamin C was determined in different degrees of development of the fruit in three hybrids and their parents, as well as the heterosis for these traits. The concentration of capsaicinoids was reduced in all of the varieties after 58 to 96 d of development; the hybrid Puebla×Chiapas and the parent Chiapas had a higher content (68 337 and 55 927 Scoville Heat Units, SHU) and the lowest content was in the hybrid Puebla×Zongolica (25 923 HSU) and red fruit Puebla (7125 HSU). The hybrids surpassed their parents in hotness due to the positive heterosis for this trait (up to 225%). The maximum accumulation of vitamin C occurred at the onset of pigmentation of the fruit (76 d) and later decreased; the parent red Puebla had the highest content (455 mg 100 g-1 of fresh weight). In vitamin C, heterosis was negative, thus hybridation reduced its synthesis.
Key words: Capsicum pubescens; ascorbic acid; development stage; capsaicinoids
Agradecimientos
Al Consejo Nacional de Ciencia y Tecnología (CONACYT) de México por el financiamiento otorgado para desarrollar este proyecto (Proyecto 45589-Z).
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Recibido: Agosto de 2006; Aprobado: Abril de 2007
Este es un artículo publicado en acceso abierto bajo una licencia Creative Commons
