INVESTIGATING THE OCCURRENCE OF CAPSIATE IN CAPSICUM SPP.
Plant Genetic Resources Conservation Unit
2011 Annual Report
1a.Objectives (from AD-416)
Evaluate the occurrence of and establish the concentrations of capsiate in fruit of Capsicum annuum and related species.
1b.Approach (from AD-416)
Fruits will be produced in Georgia and shipped to Maine for processing and analysis via HPLC for the concentration of capsiate and related compounds.
This research relates to inhouse Objective 3: Strategically characterize (“genotype”) and evaluate (“phenotype”) priority vegetable, sorghum, peanut, subtropical/tropical legume, and warm-season grass genetic resources for molecular markers, morphological descriptors, and key agronomic or horticultural traits such as biochemical content and product quality.
The concentrations of capsaicinoids and capsinoids in greenhouse grown fruit of Capsicum annuum were evaluated. Levels of capsaicinoids were not present in very immature fruit, but increased as fruit development occurred and reached its highest level in fully mature fruit. In contrast, levels of capsinoids were highest in very immature fruit and these levels decreased through the course of fruit development and maturation.
Progress was monitored via email correspondence with the investigator.