Population structure in diverse pepper (Capsicum spp.) accessions

Abstract

Background Peppers, bell and chile, are a culturally and economically important worldwide. Domesticated Capsicum spp. are distributed globally and represent a complex of valuable genetic resources. Objectives Explore population structure and diversity in a collection of 467 peppers representing eight species, spanning the spectrum from highly domesticated to wild using 22,916 SNP markers distributed across the twelve chromosomes of pepper. Results These species contained varied levels of genetic diversity, which also varied across chromosomes; the species also differ in the size of genetic bottlenecks they have experienced. We found that levels of diversity negatively correlate to levels of domestication, with the more diverse being the least domesticated.

Volatile Organic Compounds Produced by Kosakonia cowanii Cp1 Isolated from the Seeds of Capsicum pubescens R & P Possess Antifungal Activity

“…Therefore, Mexico and Central America are considered genetic diversity hotspots that have generated important domesticated varieties of pepper. These peppers have relevance in the agriculture and food industry, specifically those industries that are linked to the use of pigments, shape, size, appearance, flavor, pungency, and nutritive components [4,5]. In addition, historical records indicate that Capsicum was introduced to Spain by Christopher Columbus after discovering America in 1493, and then to the rest of Europe and-eventually-to India, Asia, and Africa [6].…”

“…Geographical displacement and domestication processes such as artificial and natural selection in agricultural environments have led to the existence of a great number of species in the Capsicum genus. However, there are five important cultivated species of economical relevance that are considered here: C. annuum L., C. frutescens L., C. chinense Jacq., C. baccatum L., and C. pubescens R. & P. [1][2][3][4][5][6].…”

Dietary Intake of Capsaicin and Its Association with Markers of Body Adiposity and Fatty Liver in a Mexican Adult Population of Tijuana

“…Due to its bitter and spicy flavor, chili has played an important role in Mexican gastronomy since pre-Hispanic times and is typically used as a condiment or to accompany a variety of meals [2]. These fruits are available as a natural resource in a wide range of shapes, sizes, colors and flavors, as they belong to the genus Capsicum spp., which is part of the Solanaceae family and has five domesticated species: C. annuum, C. chinense, C. frutescens, C. baccatum and C. pubescens [3]. The chilies most consumed in Mexico are "jalapeño, serrano, habanero, de arbol, güero, manzano, chilaca, poblano and bell pepper", while the dried chilies are "piquín, catarino, pasilla, morita, chipotle, ancho, guajillo and mulatto" [4].…”