Capsicum chinense

Robi, R. and Sreelathakumary, I. (2004) Influence of maturity at harvest on capsaicin and ascorbic acid content in hot chilli (Capsicum chinense Jacq.). Capsicum and Eggplant Newsletter 23, 1 3-16. 

In culinary and medicinal uses, three species dominate Capsicum annuum, Capsicum chinense, and Capsicum frutescens. The peppers (technically, these are berries) of all three plants taste hot, but Capsicum annuum has milder varieties. The other two are also known as chili pepper and all of the varieties (e.g. Habanero, Serrano, Tabasco, and Cayenne) are hot. Pepperoncini is chili pepper that is not fully ripe. 

Most of the important crops and grasses are recalcitrant for in vitro culturing, which hampers the development of reliable regeneration techniques. This document is focused in the somatic embryogenesis of recalcitrant plants, showing the particular cases of two plant species habanero chili Capsicum chinense Jacq.) and coconut palm Cocos nucifera L.). 

Studies in habanero chili Capsicum chinense Jacq.)... 

CastiUo P, Solis-Ruiz A, Zaldivar-Colli A, Gutierrez-Alonso O, Miranda-Ham L. 2005. Regeneration of habanero pepper Capsicum chinense Jacq) via organogenesis. HortScience40(6) 1829-1831. 

Castano de la Serna E. 2010a. Endogenous GUS-like activity in Capsicum chinense Jacq. Electronic Journal of Biotechnology. July 15,13 (4). DOI 10.2225/voll3-issue4-fulltext-3. 

T, Castano de la Serna E. 2010b. Indirect somatic embryogenesis and morphohistological analysis in Capsicum chinense. Section Cellular and Molecular Biology. Biologia 65(3) 504-511. DOI 10.2478/si1756-010-0049-z. 

Pino, J., Gonzalez, M., Ceballos, L., Centurion-Yah, A. R., Trujillo-Aguiire, J., Latoumerie-Moreno, L., and Sauri-Duch, E. 2007. Characterization of total capsaicinoids, colour and volatile compounds of Habanero chili pepper (Capsicum chinense Jack.) cultivars grown in Yucatan. Food Chem. 104 1682-1686. 

Screening for no-heat mutants in Capsicum collections and populations is a common practice for pepper breeders, as capsaicinoid accumulation is unique to the members of genus. A second locus for control of capsaicinoid production exists in at least two other species, C. chinense and C. chacoense [82], and the mutation that revealed this second locus is called loss of vesicle (Lov). The blisters on the placental surface that fill with capsaicinoids are absent in these no-heat mutants. The gene product and map location of this mutation are not known. 

Zewdie Y, Bosland PW (2000) Capsaicinoid inheritance in an interspecific hybridization of Capsicum annuum x C. chinense. HortScience 125 448 53... 

Source Capsicum frutescens L. C. an-nuum L. and its varieties C. chinense Jacq. (syn. C. angulosum Mill.) C. baccatum L. var. pendulum (Willd.) Eshbaugh (syn. C. pendulum Willd.) C. pubescens Ruiz Pavon. (Family Solanaceae). 

There has been much dispute and confusion regarding the classification of Capsicum. All peppers, hot and mild (not to be confused with blackandwhitepepper),havebeenatonetimeor another considered as fruits of a single species, C. annuum and its varieties, or of two species, C. annuum and C. frutescens, and their varieties (arctander bailey 2 uphoe). Currently, five major Capsicum species and fheir variefies are recognized C. frutescens, C. chinense, C. baccatum, C. pubescens, and C. annuum (de smet rosengarten terrell). 

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