2010 Annual Report
Preliminary investigations were conducted to evaluate the range of capsiate in fruit of genebank accessions of Capsicum annuum. An improved assay was developed for the extraction and analysis of capsiate. Capsiate was extracted from fruit of approximately 100 Plant Introductions and quantified on HPLC. Capsiate was present in fruit of ~30% of the accessions tested – generally at low or very low concentrations (< 50ug/g FW). In those lines, capsaicin was typically also present at higher concentrations (>100ug/g FW), resulting in pungent fruit. However, several lines were identified that produced capsiate at concentrations of >100ug/g FW) - in the absence of capsaicin. These lines will be further investigated as regards variability within each line for the production of capsiate.
Progress was monitored via email correspondence with the investigator.