Genetic Control and Metabolite Composition of Fruit Quality in Capsicum

doi:10.16420/j.issn.0513-353x.2018-0636

ACTA HORTICULTURAE SINICA ›› 2019, Vol. 46 ›› Issue (9): 1825-1841.doi: 10.16420/j.issn.0513-353x.2018-0636

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Genetic Control and Metabolite Composition of Fruit Quality in Capsicum

ZHANG Zhenghai，CAO Yacong，Yu Hailong，WANG Lihao*，and ZHANG Baoxi*

Institute of Vegetables & Flowers，Chinese Academy of Agricultural Sciences，Beijing 100081，China

Online:2019-09-25 Published:2019-09-25

Abstract

Abstract: Pepper fruit contains capsaicinoids，carotenoids，vitamins，flavonoids and volatile organic compounds，which are responsible for the fruit color，nutritional and flavor quality. This paper reviews the genetic regulation of capsaicinoid biosynthesis，genetic control of fruit color and carotenoid synthesis，QTL analysis of flavonoids and interspecific introgression for flavors.

Key words: Capsicum, fruit quality, fruit color, flavor, metabolome

CLC Number:

S 641.3

ZHANG Zhenghai，CAO Yacong，Yu Hailong，WANG Lihao*，and ZHANG Baoxi*. Genetic Control and Metabolite Composition of Fruit Quality in Capsicum[J]. ACTA HORTICULTURAE SINICA, 2019, 46(9): 1825-1841.

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Genetic Control and Metabolite Composition of Fruit Quality in Capsicum

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