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Shieun Yi,Byoung-Cheorl Kang,Koeun Han,Seungki Back,Siyoung Jang,Geon Woo Kim 한국원예학회 2021 한국원예학회 학술발표요지 Vol.2021 No.10
Capsaicinoids including capsaicin and dihydrocapsaicin contribute a hot taste to pepper (Capsicum spp.). To date, several genes have been identified to be involved in the biosynthesis of capsaicinoids, such as Pun1, Pun2, Pun3, CaKR1, pAMT. Pun1 encodes acyltransferase, also known as capsaicin synthase (CS) which are located at the end of the biosynthesis pathway. Pun3 is a transcription factor that plays a role as a master regulator of the capsaicinoids biosynthesis pathway. In this study, we investigated the correlation between capsaicinoids content and Pun1 and Pun3 alleles. A RIL population consisting of plants derived from a cross between Capsicum annuum ‘TF68’ and Capsicum chinense ‘Habanero’ was used and genotyped by High-Resolution Melt (HRM) analysis for Pun1 and Pun3 alleles. Capsaicinoids content of RILs were measured by High-performance Liquid Chromatography (HPLC) f or t wo y ears. The result indicated that the c ap saicinoids content was significantly correlated with the allele types of both Pun1 and Pun3 in the TH RIL population. The individuals carrying Habanero alleles of Pun1 and Pun3 showed significantly higher capsaicinoids content than the plants carrying alleles of TF68 in both years. This result suggested the possibility that introducing alleles from ‘Habanero’ can be used for breeding extremely pungent peppers. Furthermore, we used another population consisting of three pepper accessions, ‘Anaheim’ (C. annuum), ‘SNU11-001’ (C. chinense), and ‘Trinidad Scorpion’ (C. chinense), to validate whether the alleles from more pungent pepper, Trinidad Scorpion, will also upregulate the capsaicinoids content. Since SNU11-001 and Trinidad Scorpion are both C. chinense, Pun1 and Pun3 sequences were highly conserved. However, some SNPs and INDEL were identified and used for designing HRM and cleaved amplified polymorphic sequences (CAPS) markers. These marker sets were used to reveal their relationships with capsaicinoids content.