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capsaicin temperature requirements

danish

danish

Hey guys, I remember reading this some time ago and can't quite remember the details or where I read it.
 
So the production of capsaicinoids within the placental tissue requires above a certain temperature to be developed.
 
I am asking, what is that minimum temperature, so once temperatures drop below that point it's time to harvest because they aren't getting any hotter.
 
IIRC is was twenty something degrees C.
 
I haven't heard of a minimum temperature but this article and this book mention the amount of days after flowering to be important for the enzyme activity linked with capsaicin production. So I'd say it is more important how long you can/let your peppers ripen than the actual temp. Also water stressing plants should increase the capsaicin content. However I am no scientist and quite new to plant chemistry so I could be interpreting it all wrong.
 
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