Abstract

In order to examine the functionality of the capsaicinoid biosynthetic pathway in callus cultures of chili pepper (Capsicum annuum L.), we investigated the enzyme activity of phenylalanine ammonia-lyase (PAL), cinnamic acid-4-hydroxylase (CA4H), p-coumaric acid-3-hydroxylase (CA3H), caffeic acid-O-methyltransferase (CAOMT) and capsaicinoid synthetase (CS). These enzymes were also determined in developing and mature fruits. The maximum activities of PAL, CA4H and CA3H in callus cultures were similar to those of chili pepper fruits, but the values of CAOMT and CS were 6 times lower than those of fruits. The significance of these data in relation to capsaicin accumulation is discussed.

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