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Evaluation of fruit quality in pepper germplasms(Capsicum annuum) introduced from china for high-red pigments breeding.
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/294526
Fruit quality traits like heat, color and flavor are unique and important for pepper cuisines and industrial use. Pepper pigments include chlorophyll, carotenoids, anthocyanin and red pigments like capsanthin are unique carotenoids to capsicum spp. So developing carotenoids-rich peppers and use of red pigments extraction along with capsaicinoids are one of interest pepper breeding goals in the world.
Horticultural traits of 113 germplasms introduced by international cooperative research with YASS of China were evaluated to select promissing materials for high quality peppers during the past 3 years. All of germplasms including 60 local peppers were belong to C. annuum and fruit characteristics were diverse. Especially fruit chemical compositions like ASTA color, capsaicinoids and sugars were evaluated compared with korean commercial peppers. Average contents of ASTA color was 98±37, 55±63mg in capsaicinoids and 12±6% in total sugars. ASTA color which generally means red pigments content was over 120 in 25 germplasms including over 200 in 2 germplasms. Higher ASTA colors were observed in different fruit types. Capsaicinoids content was over 90mg/100g in 24 germplasms including 5 germpalsms over 200mg. Especially higher capsaicinoids were higher in local peppers with round and wrinkled fruit shape. And total sugar content was over 20% in 10 germplasms. Germplasms of different fruit shapes and characteristics will be useful materials for diverse fruit quality breeding.
