Relationship between Technological Characters in Capsicum SPP. Soft-Flesh Forms

The present research involved the evaluation of relationships between technological characters of soft-flesh fruit in the lines derived from the hybrid Capsicum frutescens L. × C. annuum L. The evaluation was performed in groups of genotypes which differed in their fruit weight and pericarp thickness. The material researched was made up of the pericarp from which placenta with seeds was removed and the puree obtained as a result of whole fruit crushing. The analysis of the content of capsaicinoids was made using the HPLC method. The content of capsaicin was in each case higher than that of dihydrocapsaicin. There were observed highly significantly positive correlations between the average fruit weight and the wall thickness in the genotypes of a higher level of these characters, namely in the groups over 20 g (fruit weight) and over 3 mm (wall thickness). In these groups the content of capsaicinoids was negatively correlated with the average fruit weight. The significance of this relationship was confirmed in the genotypes of a higher fruit weight as compared with the content of capsaicin and dihydrocapsaicine in the puee. The relationships between the capsaicinoids researched were more stable in the genotypes of a higher fruit weight and demonstrating a higher pericarp wall thickness.