Powelly said:
There is nothing wrong with guiding someone to source material that explains something you're unable to
American Society for Horticultural Science/Impact of Drought Stress on the Accumulation of Capsaicinoids in Capsicum Cultivars with Different Initial Capsaicinoid Levels
"In conclusion, capsaicinoid levels increased for all cultivars studied when subjected to drought stress, except for the cultivars in the high pungency group. A yield response under drought stress for the medium pungency group varied and was not found to be associated with drought stress."
American Society for Horticultural Science/Water Deficit Affects the Accumulation of Capsaicinoids in Fruits of Capsicum chinense
"Habanero pepper plants under water stress had a lower height, root dry weight, and root/shoot relation than control plants, which were irrigated daily. However, fruit growth and production were unaffected by water stress. Capsaicin and dihydrocapsaicin concentrations increased in fruits of stressed plants compared with control plants, and this effect was correlated with fruit age. "
MDPI/Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High
"High temperatures can be a negative factor in the accumulation of capsaicinoids in certain varieties
of chili peppers, this study showed that the varieties most affected were Jalapeño and De árbol peppers
as they lose 61.5% and 32.5% of total capsaicinoids, respectively. Moreover, the temperature rise in
greenhouse favored the accumulation of total capsaicinoids in varieties Guajillo and Serrano and
corresponding to an increase 3-fold. Furthermore, the Puya variety showed a slight increase of 21% in
the amount of total capsaicinoids; while having a slightly positive effect on Ancho with an increase of
8.6%. These data demonstrate that the responses of the peppers did not show a homogeneous behavior.
In literature it has been reported that levels of capsaicinoids increase in spicy peppers varieties more
than in sweet peppers when the temperature rises in the place where cultivated, however, our results
show a decrease in the amount of capsaicinoids in Jalapeño and De árbol varieties. "
Some like it hotter: UC Cooperative Extension tries to grow a spicier jalapeño
"Research studies in Mexico, Taiwan, Thailand and Spain have shown that water stress results in hotter peppers so Sanders and Baameur tried irrigating with less water. For us, it did not show that, Baameur said. We sampled fruit and we analyzed it for capsaicin content, which makes a pepper hot. It was fairly low, actually it was almost half of what the normal treatment, or control, would be.
The relatively cooler climate of the Santa Clara County area may be the reason the pepper plants produce different results. I think it's more a relation to heat, ambient temperature, much more than just water, Baameur said. Cool years and hot years will result in different heat units for the same jalapeño variety."
Capsaicin biosynthesis in water-stressed hot pepper fruits
"Peroxidase activity was lower in fruits in the water deficit treatment. Lower peroxidase and capsaicin oxidase activity means that the oxidation, or breakdown, of capsaicin will be slower when plants experience water deficit. At the same time, CS activity and capsaicin production is higher than in plants not under water stress. Thus, both higher rates of synthesis and lower rates of degradation contribute to the greater concentration of capsaicin in water-stressed plants."
The Environment Produces Significant Effect on Pungency of Chiles
"The pungency differences observed in this study exceeded 6000 SHU, demonstrating that the enviromental component can have a greater influence on the pungency level than does the genotype."
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come to think of it I'm still getting pods nearly six months after my first ripe ones lol
