VIEW ARTICLE

Physiology and Biochemistry

Evidence That 13-Hydroxycapsidiol Is Not an Intermediate in Capsidiol Degradation in Peppers. E. W. B. Ward, Principal plant pathologist, Research Center, Agriculture Canada, London, Ontario, Canada N6A 5B7; S. D. Barrie, research technician, Research Center, Agriculture Canada, London, Ontario, Canada N6A 5B7. Phytopathology: 72:466-468. Accepted for publication 8 June 1981. Copyright 1982 The American Phytopathological Society. DOI: 10.1094/Phyto-72-466.

13-Hydroxycapsidiol [¹⁴C] was isolated from pepper fruits (Capsicum frutescens L.) following incubation with capsidiol[¹⁴C]. No further metabolism of 13-hydroxycapsidiol[¹⁴C] could be demonstrated when this compound was incubated with pepper fruits under the same conditions. These results suggest that 13-hydroxycapsidiol is unlikely to be an intermediate in a process of capsidiol degradation or metabolism to other products in healthy pepper fruits.