고추 매운맛 함량 연구를 위한 F7 RIL 집단의 원예적 특성 평가

• 영문명: Evaluation of Horticultural Characteristics in F7 RIL Populations for Pungency Level Studies in Chili Pepper
• 발행기관: 한국육종학회
• 저자명: 김정호(Jeong-Ho Kim) 조명철(Myeong-Cheol Cho) 조영일(Young-Il Cho) 우종규(Jong-Gyu Woo) 김도선(Do-Sun Kim) 이혜은(Hye-Eun Lee) 강원희(Won-Hee Kang) 안율균(Yul-Kyun Ahn)
• 간행물 정보: 『한국육종학회지』Vol.45 No.3, 220~231쪽, 전체 12쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2013.09.30

영문 초록

The unique trait ‘pungency’ in peppers (Capsicum.) results from the secondary metabolites known as capsaicinoids. Previous studies have identified a single dominant gene, Pun1, to be involved in biosynthesis of capsaicin. Molecular markers to distinguish between presence and absence of pungency have already been developed. But there have been little studies and information concerning the genetic control of quantitative trait of capsaicinoid content in Capsicum fruit. The purpose of this study aimed cultivation and evaluation of F7 RIL population for QTL analysis related to the capsaicinoid content. We have evaluated several horticultural characteristics including the capsaicinoid content in two parents and 93 plants of F7 generation. The capsaicinoid content of pungent parent, Saengryeg 211 was found to be 341.6 mg/100 g, which was higher than pungent cultivar, ‘Chungyang’. For the non-pungent parent, Saengryeg 213, it was 0mg/100 g. This coincidence with molecular marker related to presence/absence of pungency. The capsaicinoid content in 93 plants of F7 generation ranges from 77.8 mg/100 g to 1046.0 mg/100 g and its distribution in pungent lines showed a normal curve pattern. These results provide a strong foundation of this mapping population for further QTL analysis studies related to fruit quality including the pungency level.

목차

서 언

재료 및 방법

결과 및 고찰

적 요

인 용 문 헌

키워드

Capsicum annuum L. Pungency level RIL (Recombinant Inbred Lines)