The Genes of Capsicum

Wang, Deyuan; Bosland, Paul W.

doi:10.21273/hortsci.41.5.1169

Cited by 120 publications

(74 citation statements)

References 104 publications

(128 reference statements)

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“…Pita DNA dengan ukuran diatas 500 bp tidak diikutkan dalam analisis selanjutnya karena bukan merupakan ukuran amplikon target dari marka tersebut. Cabai termasuk ke dalam tanaman diploid (2n=24), sehingga pita yang hasil amplifikasi DNA menggunakan marka SSR yang dihasilkan pada setiap genotipe pada umumnya berjumlah satu atau dua pita (Wang and Bosland, 2006). Hasil tersebut relevan dengan hasil penelitian Dhaliwal et al (2014) yang menghasilkan satu sampai dua pita pada 64 aksesi cabai asal India saat dianalisis dengan menggunakan 50 marka SSR.…”

Section: Hasil Profil Marka Ssrunclassified

Karakterisasi Keragaman Genetik 27 Genotipe Cabai Berdasarkan Marka SSR (Simple Sequence Repeat)

et al. 2018

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Chili pepper (Capsicum annuum) is one of the high economical horticultural comodity in Indonesia and its genetic diversity contributes to the success of breeding programs. Simple sequence repeat (SSR) markers can be used to analyze genetic diversity among chili pepper genotypes. The aim of this research was to analyze the genetic diversity of twenty-seven genotypes of chili pepper by using 24 SSR markers. The collected data was analyzed using cluster analysis and principle coordinate analysis (PCoA). The result showed that high allele variation (4–17 alleles) was observed among chili pepper genotypes tested, with an average allele number and Polymorphism Information Content (PIC) value was 7.708 and 0.758 (0.598–0.920) respectively. All of SSR markers showed PIC value >0.5 which indicated that these markers were suitable for chili pepper diversity studies with a high differentiation and with the average value of genetic diversity was 0.78. The clustering and principle coordinate analysis showed that twenty-seven genotypes of chili pepper were divided into two groups (coefficient of similarity 0.74 in cluster analysis) indicating a high genetic variability among them. Genetic diversity analysis in this study will be useful as an initial basis of selection for appropriate parents with desired traits to assist the breeding program of chili pepper in Indonesia.

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Section: Hasil Profil Marka Ssrunclassified

Karakterisasi Keragaman Genetik 27 Genotipe Cabai Berdasarkan Marka SSR (Simple Sequence Repeat)

et al. 2018

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“…The first parent was a CGMS line, CC 141 introduced from AVRDC, The World Vegetable Center, Taiwan. The cytoplasmic male sterility is controlled by two nuclear genes (rf-1, rf-2) and the mutant cytoplasm S; the occurrence of the dominant alleles at both loci is necessary to restore pollen fertility; the influence of the mutant cytoplasm S is expressed only in the homozygous recessive constitution of the nuclear genes (Wang & Bosland 2006). The second parent was a GMS line, MS 341.…”

Section: Experimental Materialsmentioning

confidence: 99%

“…The second parent was a GMS line, MS 341. This line has been developed by the Punjab Agricultural University, Ludhiana, by transferring male sterility gene (ms10) (Wang & Bosland 2006) from a bell pepper introduction from France to a multiple-disease-resistant hot pepper cultivar 'Punjab Lal' following alternate backcrossing and selfing (Dhaliwal & Jindal 2014). The other 10 male fertile inbred lines (Table 1) were selected on the basis of per se performance.…”

Section: Experimental Materialsmentioning

confidence: 99%

Combining Ability and Heterosis for Quality and Processing Traits in Chili Pepper (Capsicum annuumL.) Involving Male Sterile Lines

Singh

Cheema

Dhaliwal

et al. 2015

Journal of Crop Improvement

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Non-availability of genetic male sterility (GMS) in genetically diverse genotypes and the problem of rouging fertile plants inhybrid plot necessitated the development and testing of new F 1 hybrids of chili pepper ( Capsicum annuum L.) using cytoplasmic-genetic male sterility (CGMS) system and identifying good combiner inbred lines for transferring male sterility system in to them. Twelve inbred lines including a CGMS and a GMS line were crossed in a half-diallel fashion following Griffing's method II and model 1 (fixed effect). All 78 genotypes were evaluated for eight quality traits for two consecutive years at Ludhiana, India. Pooled analysis revealed that variances for parent × year were non-significant for all traits except capsaicin in oleoresin and coloring matter in oleoresin, whereas variances attributable to hybrid × year and parent vs. hybrid × year were significant for all traits except dry matter content and oleoresin content. Both GCA × Y and SCA × Y interactions were significant for all traits except dry matter content. The GMS line was a good combiner for six traits and the CGMS line for only one trait. Better parent heterosis of high magnitude was detected for powder yield (275%) and oleoresin yield (309%). The hybrids having high powder yield coupled with high dry matter content and those having low pungency in oleoresin were identified. We recommend that male sterility system be transferred into 1 Downloaded by [University of Exeter] at 23:05 14 July 2015 2 P. Singh et al. a few good combiner lines for cost-effective hybrid seed production and for broadening the genetic base of male sterile lines.

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“…is one of the most important cultivated vegetables and spice crops worldwide (Bosland and Votava 2005;Wang and Bosland 2006). Capsaicin (CAP; ( E)-N-(4-hydroxy-3-methoxybenzil)-8-methyl-trans-6nonanamide) and dihydrocapsaicin (( E)-N-(4-hydroxy-3-methoxybenzil)-8-methyl-nonanamide) are the main chemical compounds responsible for the spiciness (pungency) of chilli pepper (Kosuge and Furuta 1970); they are synthesised from intermediates of phenylpropanoid pathway and are chemically classified as alkaloids (Perucka and Oleszek 2000).…”

Section: Case Of Study: Nanostructuration Of Particles Of Bsa and Bsamentioning

confidence: 99%

Food Nanoscience and Nanotechnology

Hernández‐Sánchez¹,

Fidel²,

Gutiérrez-Ĺopez³

2015

Food Engineering Series

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Springer's Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment. This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper PrefaceFood nanoscience and nanotechnology are emergent disciplines that have grown enormously in the last years due to the attractive properties that a number of foodrelated materials have at the nanoscale. Understanding basic principles of such properties constitutes the basis for building a robust knowledge base for developing products with improved and novel characteristics.Understanding fundamentals of food nanotechnology represents a huge challenge for universities, industries and the public sector. The complex mechanisms involved in the research, development, production and legislation of food nanoproducts are studied under multi-and inter-disciplinary scopes. Bearing this in mind, this book was conceived.This book aims to contribute to basic and applied knowledge on these fields by presenting recent advances in selected topics of food nanoscience and nanotechnology, and is divided into a total of 17 chapters. The first chapter presents an overview to the field; the following chapter discusses general techniques for studying foodrelated nanomaterials, followed by six chapters on specific techniques for preparing food nanomaterials while the next contribution on dispersed systems illustrates this important and vast field. The book continues with three chapters on food nanocomposites, including those for packing purposes, and two chapters on advanced aspects of food nan...

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The Genes of Capsicum

Cited by 120 publications

References 104 publications

Karakterisasi Keragaman Genetik 27 Genotipe Cabai Berdasarkan Marka SSR (Simple Sequence Repeat)

Karakterisasi Keragaman Genetik 27 Genotipe Cabai Berdasarkan Marka SSR (Simple Sequence Repeat)

Combining Ability and Heterosis for Quality and Processing Traits in Chili Pepper (Capsicum annuumL.) Involving Male Sterile Lines

Food Nanoscience and Nanotechnology

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