Determination of capsaicin amount in hot pepper fruits grown in thrace region

This study was carried out with the aim of determining the regional differences in the bitterness ratios of the hot pointed type pepper cultivar cultivated in different provinces in the Thrace region by pepper fruit analysis. For this purpose, capsaicin and other laboratory analyzes were carried out on pepper fruit samples taken from the same kind of hot pepper plots cultivated in Tekirdağ, Kırklareli and Edirne provinces. The results of the analyzes were compared with the results of the capsaicin analysis and other analyzes made in the fruit. It was tried to determine the change rates of the ambient conditions between the studied study areas on the same pepper variety. In this respect, our research constitutes the first example of a study conducted for this purpose in the Thrace region and in our country. According to the results of the research, when the data averages of the pepper fruit samples of the same variety grown in 3 different provinces of the Thrace region, the sampling locations and the dates are evaluated, the provinces that give the highest data are; Kırklareli with capsaicin 97.40 ppm, Edirne with 7.22 g fruit weight, Tekirdağ with 9.15 g total dry matter content, Edirne with fruit length 19.06 cm, fruit diameter 10.86 mm Tekirdağ, fruit placenta weight 0, 97 g Tekirdağ, fruit thickness 1.31 mm Kırklareli, number of seeds per fruit Tekirdağ with 79.6, Kırklareli with 0.74% total mineral substance, Edirne with protein 15.73%, Tekirdağ with total chlorophyll 122.78 mg, chlorophyll It was observed in Kırklareli with a 86.58 mg, Chlorophyll b 38.39 mg, carotenoid 25.59 mg, Kırklareli with a color L value of 59.39, Tekirdağ with a color a value of 10.97, and Kırklareli with a color b value of 49.06.