Abstract
The genetic nature of low capsaicin content in variant strains induced by grafting was elucidated by crossing the G5S23 strain with the two cultivars, ‘Yatsubusa’ (Capsicum annuum L. var. fasciculatum Ilish) and ‘Spanish Paprika’ (C. annuum L. grossum Sendt) originally used for grafting. Decreased capsaicin synthesis was a stable characteristic for at least several generations from G5S16 to G5S23 and was transmitted to the progenies of crosses. This fact shows that the decreased capsaicin synthesis is a genetic trait in the graft-induced variant strains. The genetically dependent characteristic of pungency of the G5S23, ‘Yatsubusa’ and ‘Spanish Paprika’ were analysed by High Perfomance Liquid Chromatography measurement and tasting assay.
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