Figure 6From: Evidence of capsaicin synthase activity of the Pun1-encoded protein and its role as a determinant of capsaicinoid accumulation in pepper Vanillylamine levels in pungent and nonpungent pepper cultivars. (A) Vanillylamine levels at 25Â days after flowering. (B) Vanillylamine levels at 11Â days after flowering. Freeze-dried pepper fruits were ground, and vanillylamine was extracted with 0.1% acetic acid methanol and then analyzed by HPLC at 280Â nm. The x-axis in (A) shows individual fruits. Three fruits were used for (B).Back to article page