This invention provides a
rapid detection method and application for
chili pepper spiciness based on specific thin-walled
cell thickness, belonging to the field of
chili pepper quality detection technology. The method uses the radial thickness of specific thin-walled cells on the inner side of the bright red
chili pepper pericarp as a morphological marker. The thickness is measured through sampling, vibrating sectioning, and
microscopic observation, and then substituted into the
linear regression equation y = 25.751x - 3078.4, where x is the
cell thickness in μm and y is the predicted Scoville Heat Unit (SHU) index, allowing for rapid calculation of spiciness. This invention establishes a direct correlation between chili pepper spiciness and
cell morphological parameters for the first time, overcoming the limitations of traditional high-performance liquid
chromatography (HPLC) methods (high cost, long cycle, sample destruction) and near-
infrared spectroscopy (NIRS) methods (poor model versatility). This invention possesses outstanding advantages such as non-destructive, high efficiency, low cost, and high precision, making it particularly suitable for large-scale rapid screening of
processing chili pepper breeding populations, significantly accelerating the breeding process.