water Water Stressed Pepper Plants Hotter

[AlabamaJack]

one of the best reads and explanations I have seen on water stressing hot pepper plants and why this makes them hotter...

looks like to me you have a choice...larger pods that are not as hot when not water stressed or smaller pods that are hotter when water stressed

http://pdfcast.org/pdf/capsaicin-biosynthesis-in-water-stressed-hot-pepper-fruits

 

[AlabamaJack]

and if you are interested in scholarly articles...

here is one that says when the pods are the hottest (greatest capsaicin, dihydrocapsaicin, and capsaicinoids)

http://www.reocities.com/wstarron/capsaicinarticle8.pdf

 

[hot stuff]

Great sleuthing AJ!

 

[Justaguy]

+1 AJ

 

[RedtailForester]

Well done.

 

[Eephus Man]

Interesting.

Am I misreading the graphs, or does it appear that the control group 'catches up' near the end of the cycle?

Capsaicin by volume seems to be similar in both groups as well, which means that the total volume is likely provided by something other than water. Not profound, but I think worth noting.

I skimmed it. Will go back and read more if I have time. I'm curious about ripening time and seed set, size and number, too.

I'm sure someone has already done it (and it's proprietary), but I wonder what nutrients specifically control capsaicin production?

 

[AlabamaJack]

thanks all...just passin' along the info...

I'm sure someone has already done it (and it's proprietary), but I wonder what nutrients specifically control capsaicin production?

seems like I read some research where they used putrescene in a study and it gave an increase in capsaicin production...from what I remember, it is made of rotting fish and I assume is one of the origins of the word putrid...just a guess...I just did some quick searches on "putrescene and capsaicin production" and found a few articles...you can see the abstracts and the jist is I remembered correctly...I had access a long time ago to some of these articles but let my subscription lapse...

putrescene information...

http://en.wikipedia.org/wiki/Putrescine

 

[lazienfat]

Great stuff thanks!

 

[logchief]

Thanks AJ, interesting info, but I've been out of school waaaaay too long to understand the jargon in those published case studies.

 

[Eephus Man]

seems like I read some research where they used putrescene in a study and it gave an increase in capsaicin production...from what I remember, it is made of rotting fish and I assume is one of the origins of the word putrid...just a guess...I just did some quick searches on "putrescene and capsaicin production" and found a few articles...you can see the abstracts and the jist is I remembered correctly...I had access a long time ago to some of these articles but let my subscription lapse...

putrescene information...

http://en.wikipedia.org/wiki/Putrescine

I wonder how much, if any, of this stuff is found in liquid fish fertilizer?