Breeding <i>Capsicum chinense</i> Lines with High Levels of Capsaicinoids and Capsinoids in the Fruit

Breeding <i>Capsicum chinense</i> Lines with High Levels of Capsaicinoids and Capsinoids in the Fruit

Capsaicinoids, which cause a hot sensation when eaten, are uniquely present in pepper (<i>Capsicum</i> sp.) and are biosynthesized by combining vanillyl amine with branched fatty acids. A mutation in the gene encoding putative aminotransferase (pAMT)—the enzyme that normally biosynthesiz...

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Bibliographic Details
Main Authors: Siyoung Jang, Minjeong Park, Do-Gyeong Lee, Jung-Hyun Lim, Ji-Won Jung, Byoung-Cheorl Kang
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Agriculture
Subjects:
<i>Capsicum chinense</i>
pericarp
capsaicinoids
capsinoids
breeding
Online Access:https://www.mdpi.com/2077-0472/11/9/819

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