′CH-19甘′を片親としたトウガラシ (<i>Capsicum annuum</i> L.) の雑種におけるカプサイシノイドならびにカプサイシノイド様物質の含量

Abstract

Thin layer chromatography of extracts of pepper (Capsicum annuum L.) fruit gave two capsaicinoid-like substances (tentatively named CLS-A and -B), which differed from capsaicinoid in their Rf values. Intervarietal crosses were made using as a parent the sweet variety, ′CH-19 sweet′ which had been selected and fixed from the hot variety, ′CH-19 hot′, and the formation of capsaicinoid and CLS-A and -B was studied.Sweet varieties such as ′California Wonder′ and ′Murasaki′ contained no CLS-A nor-B. Capsaicinoid content was notably high, and CLS-A and -B contents low, in F1 populations between these sweet varieties and ′CH-19 sweet′. In F1 populations between hot varieties and ′CH-19 sweet′, capsaicinoid content was either comparable to, or lower than the parent hot varieties. CLS-A was detected in the fruit 20 days after anthesis, and CLS-B 10 days after anthesis, that is, prior to capsaicinoid formation. Varieties differed in their CLS-A and -B contents. Several hot varieties were high in these contents, ′CH-19 sweet′ being the highest.These results suggest the possible role of CLS-A and -B in capsaisinoid formation. Crossing with ′CH-19 sweet′, and determining the contents of capsaicinoids and cap-saicinoid-like substances in F1 populations will reveal the genetic aspect of capsaicinoid formation in the variety used for crossing.