Synthesis of a base population of Habanero pepper

Nass, Luciano Lourenço; Souza, K. R. R.; Ribeiro, C. S. da C.; Reifschneider, F. J. B.

doi:10.1590/s0102-053620150000400021

Cited by 8 publications

(4 citation statements)

References 11 publications

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“…var. Jaguar is a fruit of a species of the Solanaceae family used as an important ingredient in the gastronomy of countries such as Mexico, China, Thailand and South Korea, and it is known around the world for its high pungency [1]. Capsicum chinense Jaq.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Soil and Ripening Stage in Capsicum chinense var. Jaguar on the Content of Carotenoids and Vitamins

et al. 2021

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The purpose of this work was to investigate the effect of the ripening stage and type of soil on the concentration of carotenoids and vitamins in Habanero pepper (Capsicum chinense Jacq.). Pepper plants were grown in two soils named according to the Mayan classification as: K’ankab lu’um (red soil) and Box lu’um (black soil). The results of two harvests at 320 and 334 PTD (post-transplant day) showed that the ripening stage exhibited a significant effect (p < 0.05) on the concentration of carotenoids and vitamins, while the effect of the soil type was negligible. The concentration of carotenoids decreases as the ripening process of the fruit takes place, with the highest concentration of lutein (49.47 ± 0.34 mg/100 g of dry mass), β-carotene (99.92 ± 0.69 mg/100 g of dry mass) and β-cryptoxanthin (20.93 ± 0.04 mg/100 g of dry mass) in the unripe peppers. The concentration of vitamins increases as the ripening process develops, with the highest concentration of Vitamin E (9.69 ± 0.02 mg/100 g of dry mass) and Vitamin C (119.44 ± 4.72 mg/100 g of dry mass) in the ripe peppers. This knowledge could be used to select the best ripening stage to harvest Habanero peppers according to the use of the pepper and to the needs of producers/company.

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Section: Introductionmentioning

confidence: 99%

Effect of the Soil and Ripening Stage in Capsicum chinense var. Jaguar on the Content of Carotenoids and Vitamins

et al. 2021

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“…The involvement of a multidisciplinary and multi-institutional team with vast knowledge and experience, accumulated over years of research with the crop, has made the program a national reference for different segments of the Capsicum production chain. In addition, the program has contributed to the expansion of knowledge in several areas and this has been made available to the national and international scientific community through the publications [1,29,31,38,39,41,42].…”

Section: Knowledgementioning

confidence: 99%

“…In 2011, a habanero-based pepper population with broad genetic variability was established and will be the source for the selection of new cultivars over the next 20 to 30 years [42]. Three habanero lines were selected from this base population which has high variability for relevant traits such as fruit shape, fruit color, aroma and capsaicin content were selected for high yield, high pungency (>300,000 SHU) and color (yellow and red mature fruit).…”

Section: Broad Based Populations-the Habanero Examplementioning

confidence: 99%

Embrapa’s Capsicum Breeding Program—Looking back … into the Future

2019

Crop Breed Genet Genom.

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Embrapa's Capsicum program is considered to be the largest public investment in hot pepper breeding in Brazil. The germplasm bank and associated bank-enrichment activities have been efficient in providing germplasm with variability, adaptability, yield and characteristics demanded by the breeding program since early 1980s. Moreover, the strategy adopted by the program focuses in the development of specific products demanded by the market (about 80% of the total resources) and an allocation of about 20% of the breeding efforts to explore new, higher risk opportunities. The establishment of agreements with the private sector has also been crucial for the success of the program. In the last years, Embrapa has developed and made available more than ten cultivars of different types and species: BRS Brasilândia, BRS Ema, BRS Sarakura,

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“…This type of hot pepper is used as an important ingredient in the cuisine of countries such as Mexico, China, Thailand and South Korea (Nass et al, 2015). It is known for its high pungency, ranging from 250 000 to 700 000 Scoville Heat Units (SHU), in addition to the unique aroma of the fruits.…”

Section: Introductionmentioning

confidence: 99%

Reaction of inbred lines of habanero hot pepper (Capsicum chinense Jacq.) to inoculation of Fusarium oxysporum

Barragán

López-Benítez²,

Meraz³

et al. 2022

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Objective: To evaluate the reaction of five inbred lines of habanero pepper (Capsicum chinense Jacq.) to the inoculation of Fusarium oxisporum and to identify genotypes with possible levels of resistance to this pathogen. Design/methodology/approach: Samples of hot pepper plant stems with typical symptoms of vascular wilt disease were obtained. Then, due to microscopic morphological characteristics of mycelium and conidia in the samples, patogen was identified as Fusarium oxisporum. By immersion of roots, at a concentration of 1x106 conidia per mL, five inbred lines of habanero pepper were inoculated. In addition to the serrano type cultivar Criollo de Morelos 334 (CM-334). The percentage disease index and area under the disease progress curve (ABCPE) were estimated in a randomized complete block design, with three replicates. Results: Significant differences (p≤0.05) were observed for disease index and ABCPE in the genotypes evaluated; evidencing the difference in the genetic basis of the genotypes and the resistance or susceptibility to Fusarium oxisporum. The CM-334 cultivar, the Habanero 5 and Habanero 8 lines showed the lowest percentage of incidence of the disease (10, 20 and 30%, respectively) and ABCPE of 300, 560 and 880. In turn, lines Habanero 9 and Habanero 6 reached the highest ABCPE values with 2220 and 2190, respectively. Study limitations/implications: The disease resistance response in plants is complex and contains multiple interactions between genes, proteins, and metabolites. Findings/conclusions: The grouping of genotypes according to their reaction to Fusarium wilt disease facilitated the identification of resistant and susceptible lines, which can be considered in subsequent genetic improvement studies for hot pepper cultivation.

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Synthesis of a base population of Habanero pepper

Cited by 8 publications

References 11 publications

Effect of the Soil and Ripening Stage in Capsicum chinense var. Jaguar on the Content of Carotenoids and Vitamins

Effect of the Soil and Ripening Stage in Capsicum chinense var. Jaguar on the Content of Carotenoids and Vitamins

Embrapa’s Capsicum Breeding Program—Looking back … into the Future

Reaction of inbred lines of habanero hot pepper (Capsicum chinense Jacq.) to inoculation of Fusarium oxysporum

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