Variation in β-Carotene and Total Carotenoid Content in Fruits of Capsicum

Wall, Marisa M.; Waddell, Cynthia A.; Bosland, Paul W.

doi:10.21273/hortsci.36.4.746

Cited by 73 publications

(60 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Of these, 23 were from C. baccatum and eight from C. pubescens. Cultivars 'Guindilla', 'Ancho 101', and 'Pasilla Bajio' were selected as external controls/references representative of the high carotenoid levels which can be found in C. annuum as these cultivars, and particularly the brown 'Pasilla Bajio', have been previously reported to have a high carotenoid content (Wall et al 2001;Rodríguez-Burruezo, unpublished data). All the materials used for the present study belong to the collection of the COMAV (Universidad Politécnica de Valencia, Spain) collection (Table 1).…”

Section: Plant Materialsmentioning

confidence: 99%

“…In particular, chile pods usually have a high content in carotenoids, which are responsible for their red, orange, yellow or brown (when in conjunction with chlorophylls) colours when ripe. Many carotenoids present in chile peppers, particularly capsanthin and b-carotene, have shown a strong antioxidant activity (Matsufuji et al 1998), and some others, like the yellow/orange b-cryptoxanthin, and b-carotene, are vitamin A precursors, with the latter having the highest activity (Mínguez-Mosquera and Hornero-Méndez 1993;Wall et al 2001). Furthermore, the antioxidant properties of carotenoids appear to provide protection against several heart diseases and cancers (Kritchevsky 1999;Wall et al 2001).…”

Section: Introductionmentioning

confidence: 99%

“…However, there is a lack of comprehensive studies related to the diversity and other genetic parameters of interest for the breeding of the nutritional value of both C. baccatum and C. pubescens, with just a few reports on the composition of a reduced number of C. baccatum accessions (Wall et al 2001;Hanson et al 2004). Probably, their relatively low relevance outside the Andean region until recent dates is the main reason for such lack of research.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Variation for bioactive compounds in ají (Capsicum baccatum L.) and rocoto (C. pubescens R. & P.) and implications for breeding

et al. 2009

View full text Add to dashboard Cite

Ají (Capsicum baccatum L.) and rocoto (C. pubescens R. & P.) are two Capsicum pepper species native to the Andean region that have not been subjected to intensive breeding. However, the increase in its demand in European markets has sparked the development of breeding programmes for adaptation to Mediterranean climates, which include breeding for higher levels of bioactive compounds. We have studied the composition of red and yellow carotenoids (C R and C Y , respectively), ascorbic acid (AA), and total phenolics (TP) in 34 accessions of Capsicum, including 23 of C. baccatum, eight of C. pubescens, and 3 controls of C. annuum, which were grown in Spain both under greenhouse (GH) and open field (OF) conditions. The results show that in both growing conditions C. baccatum presents a considerable variation for most of the traits studied, with several accessions having similar or higher levels than C. annuum for the compounds studied. This indicates that C. baccatum is an important source of antioxidant compounds with nutritional value. On the contrary, C. pubescens had a poor performance, with low levels for all the compounds studied, and a poor adaptation to the conditions of Mediterranean climates. When considering the GH or OF growing cycles separately, heritability values were high ([0.75) for C R , C Y and AA, and moderate (0.42 for GH and 0.62 for OF) for TP. The existence of an important genotype 9 environment interaction resulted in lower levels for heritability when considering both growing cycles together, although the values were still high for C R and AA ([0.6). Positive significant genotypic correlations among all the traits studied were found, except for TP with C R and AA in the OF cycle. This information indicates that there are good prospects for developing C. baccatum varieties with higher levels of bioactive compounds.

show abstract

Section: Plant Materialsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Variation for bioactive compounds in ají (Capsicum baccatum L.) and rocoto (C. pubescens R. & P.) and implications for breeding

et al. 2009

View full text Add to dashboard Cite

show abstract

“…Pepper fruits range in color starting at green, ivory, or yellow and ripening to variety of colors including brown, orange, red, violet, or yellow mature stages [11]. Due to the range of colors in Capsicum fruits, and the importance of carotenoid accumulation in ripe Capsicum fruits, studies have documented carotenoid levels in many varieties [5,12]. Not all orange colored organs in plants are due to accumulations in β-carotene; for example, the orange color in carrots ( Daucus carota L.) is due to an accumulation of β-carotene, while the orange color in papaya ( Carica papaya L.) is due to a diluted concentration of the red carotenoid lycopene [13].…”

Section: Introductionmentioning

confidence: 99%

“…The genotypes selected included a variety of pod types, as there is a wide range of carotenoid levels among the different pod types [12]. From these results we expected to determine if orange fruit color is always associated with accumulations of β-carotene.…”

Section: Introductionmentioning

confidence: 99%

Variability of carotenoid biosynthesis in orange colored Capsicum spp.

et al. 2010

Self Cite

View full text Add to dashboard Cite

Pepper, Capsicum spp., is a worldwide crop valued for heat, nutrition, and rich pigment content. Carotenoids, the largest group of plant pigments, function as antioxidants and as vitamin A precursors. The most abundant carotenoids in ripe pepper fruits are β-carotene, capsanthin, and capsorubin. In this study, the carotenoid composition of orange fruited Capsicum lines was defined along with the allelic variability of the biosynthetic enzymes. The carotenoid chemical profiles present in seven orange pepper varieties were determined using a novel UPLC method. The orange appearance of the fruit was due either to the accumulation of β-carotene, or in two cases, due to only the accumulation of red and yellow carotenoids. Four carotenoid biosynthetic genes, Psy, Lcyb, CrtZ-2, and Ccs were cloned and sequenced from these cultivars. This data tested the hypothesis that different alleles for specific carotenoid biosynthetic enzymes are associated with specific carotenoid profiles in orange peppers. While the coding regions within Psy and CrtZ-2 did not change in any of the lines, the genomic sequence contained introns not previously reported. Lcyb and Ccs contained no introns but did exhibit polymorphisms resulting in amino acid changes; a new Ccs variant was found. When selectively breeding for high provitamin A levels, phenotypic recurrent selection based on fruit color is not sufficient, carotenoid chemical composition should also be conducted. Based on these results, specific alleles are candidate molecular markers for selection of orange pepper lines with high β-carotene and therefore high pro-vitamin A levels.

show abstract

Breeding for Fruit Quality in Pepper (Capsicumspp.)

Paran¹,

Fallik²

2011

Breeding for Fruit Quality

View full text Add to dashboard Cite

Variation in β-Carotene and Total Carotenoid Content in Fruits of Capsicum

Cited by 73 publications

References 17 publications

Variation for bioactive compounds in ají (Capsicum baccatum L.) and rocoto (C. pubescens R. & P.) and implications for breeding

Variation for bioactive compounds in ají (Capsicum baccatum L.) and rocoto (C. pubescens R. & P.) and implications for breeding

Variability of carotenoid biosynthesis in orange colored Capsicum spp.

Breeding for Fruit Quality in Pepper (Capsicumspp.)

Contact Info

Product

Resources

About