Genetic Structure and Phylogenetic Relationships of Capsicum chinense
نویسندگان
چکیده
منابع مشابه
Morphological and genetic relationships between wild and domesticated forms of peppers (Capsicum frutescens L. and C. chinense Jacquin).
Capsicum chinense and C. frutescens peppers are part of the Brazilian biodiversity, and the Amazon basin is the area of greatest diversity for them, especially for that former species. Nevertheless, little is known about their evolutionary history. Aiming to identify genotypes with wild and domesticated characteristics, 30 accessions of the germplasm bank of Embrapa were characterized using mor...
متن کاملVariability for free sugars and organic acids in Capsicum chinense.
Variability in the concentrations of the chemical constituents that contribute to fruit flavor in Capsicum chinense is poorly documented in the scientific literature. We surveyed fruit of 216 landraces and cultivated varieties of Capsicum chinense acquired from North, Central, and South America, and analyzed these for concentrations of the simple sugars sucrose, glucose, and fructose, and citri...
متن کاملBiocatalytic potential of vanillin aminotransferase from Capsicum chinense
BACKGROUND The conversion of vanillin to vanillylamine is a key step in the biosynthetic route towards capsaicinoids in pungent cultivars of Capsicum sp. The reaction has previously been annotated to be catalysed by PAMT (putative aminotransferase; [GenBank: AAC78480.1, Swiss-Prot: O82521]), however, the enzyme has previously not been biochemically characterised in vitro. RESULTS The biochemi...
متن کاملIn vitro micropropagation of Capsicum Chinense Jacq. (Naga King Chili)
An in vitro micropropagation protocol was developed for Capsicum chinense Jacq. popularly known as habenaro pepper which is one of the world’s hottest chilli and it is a traditional food item of the Naga people. Nagaland is believed to be the original home for the chilli pepper. The Guinness book of World record has awarded this chilli as hottest one as it contains 1,041,427 Scoville Heat units...
متن کاملNitrate Promotes Capsaicin Accumulation in Capsicum chinense Immobilized Placentas
In chili pepper's pods, placental tissue is responsible for the synthesis of capsaicinoids (CAPs), the compounds behind their typical hot flavor or pungency, which are synthesized from phenylalanine and branched amino acids. Placental tissue sections from Habanero peppers (Capsicum chinense Jacq.) were immobilized in a calcium alginate matrix and cultured in vitro, either continuously for 28 da...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of the American Society for Horticultural Science
سال: 2012
ISSN: 0003-1062,2327-9788
DOI: 10.21273/jashs.137.4.250