Pungency in hot peppers (Capsicum annuum L. var. annuum) is mostly due
to capsaicin (CAP) and dihydrocapsaicin (DC), contributing more than 90%
of the total pungency. Loss of harvestable pungency occurs prior to
once-over winter harvest due to shattering of early set fruits. Ammonium
thiosulfate (ATS) treatments were applied at different concentrations
and maturity stages of pepper. The increase in capsaicinoid content
afforded by application of 6%, 9% and 12% ATS over the control
approximately ranged 8 to 15 percent.