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In order to evaluate the advantages of parthenocarpy in the breeding of Capsicum, we investigated the percentage of fruit set after emasculation or excision of styles, fruit size, and amounts of ß-carotene, capsaicinoids, and ascorbic acids of the seedless fruits of Capsicum annuum L. `Shishiroh' no. 562. Seedless fruits were induced from ≈80% of flower buds after emasculation or excision of styles. The levels of ß-carotene (44.07 μg·g-1), capsaicin (1.73 mg·g-1), and dihydrocapsaicin (1.12 mg·g-1) of mature seedless fruits were 10 times higher than those of seeded fruits. The amount of ascorbic acid, however, was at the same level (≈230 mg/100 g). The length of the seedless fruit was ≈50% smaller than that of the seeded fruit at 2 weeks after the flowering and decreased to 44% at mature stage.