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United States Department of Agriculture

Agricultural Research Service

Research Project: Conservation, Characterization, and Evaluation of Plant Genetic Resources and Associated Information

Location: Plant Genetic Resources Conservation Unit

Title: 509-45-1: a C. Annuum Pepper Germplasm Containing High Concentrations of Capsinoids

Authors
item Jarret, Robert
item Bolton, Jason -
item Perkins, L.BRIAN -

Submitted to: Horticultural Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: November 26, 2013
Publication Date: January 12, 2014
Citation: Jarret, R.L., Bolton, J., Perkins, L. 2014. 509-45-1: A C. annuum Pepper germplasm containing high concentrations of capsinoids. Horticultural Science. 49(1):107-108.

Interpretive Summary: This publication reports the public release of pepper (Capsicum annuum) germplasm ‘509-45-1’. Pepper germplasm 509-45-1 produces small (< 1g) fruit that are red at maturity. The immature and mature fruit of ‘509-45-1’ are not hot/pungent (they do not contain capsaicin) but do contain high levels of compounds closely related to capsaicin – referred to as capsinoids. Capsinoids have been shown to have medicinally-useful forms of biological activity. At the present time, no pepper germplasm that produces fruit with high levels of capsinoids is publically available. The release of ‘509-45-1’ is expected to provide a source of capsinoids for research, thus facilitating the production and further study of these compounds.

Technical Abstract: This publication reports the public release of pepper (Capsicum annuum) germplasm ‘509-45-1’. Pepper germplasm 509-45-1 is a small-fruited, non-pungent single plant selection from PI 645509. Fruit of ‘509-45-1’ contain high concentrations of capsinoids [capsiate ((4-hydroxy-3-methoxybenzyl (E)-8-methyl-6-nonenoate/CAS No. 205687-01-0) and dihydrocapsiate (4-hydroxy-3-methoxybenzyl 8-methylnonanoate/CAS No. 205687-03-2)] in both immature and mature fruit. Concentrations of total capsinoids in immature fruit of ‘509-45-1’ may exceed 1000 ug/g FW, in the absence of detectable levels of capsaicinoids. Concentrations of capsinoids are greatly reduced in greenhouse-grown, when compared to field grown, fruit. The release of ‘509-45-1’ is expected to provide researchers and plant breeders with a new source of capsinoids, thus facilitating the production of and further research on these biologically active compounds.

Last Modified: 8/29/2014
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