Soft-flesh forms of capsicums are used as a raw material in producing purees that retain, in full, the taste of fresh fruits and all the nutritive properties. The research material comprised fruits of two Capsicum spp. soft-flesh lines selected from a Capsicum frutescens L. and C. annuum L. interspecific hybrid. The following was assessed: fruits, pericarp, puree made of fruits that were sieved and squeezed, and leftovers thereof. The fruits of the lines studied varied in their mean fruit weight and their width. Regardless of the fruit lines, the technological performance, expressed as a per cent content of puree in the raw material weight, was the same, and, at the same time, it was higher when the fruits were squeezed. With the use of an HPLC analysis, it was proved that the highest contents of capsaicin and dihydrocapsaicin were in the puree. The content of capsaicinoids in the pericarp of fruits was lower: ca. half of that in the puree, and in the soft tissue separation leftovers, it was definitely the lowest. During sieving or squeezing processes, the main part of capsaicinoids diffused from placenta that was a place of their synthesis, into the puree. It was found that in the material assessed, the per cent content of capsaicin was higher than that of dihydrocapsaicin.
capsaicin, dihydrocapsaicin, puree, mechanical separation