Hybridization in Peppers (Capsicum spp.) to Improve the Volatile Composition in Fully Ripe Fruits: The Effects of Parent Combinations and Fruit Tissues

Estela Moreno-Peris,Carles Cortés-Olmos,Adrián Rodríguez-Burruezo,M Carmen González-Mas,Ana De Luis-Margarit,Mónica Díez-Díaz,Ana Fita

doi:10.3390/agronomy10050751

Abstract

Capsicum peppers (Capsicum spp.), especially C. annuum L., are one of the most important vegetables and spices in the world and their fruits are used in a range of food dishes, to provide aroma and flavor. Pungency has been largely studied, while studies on the volatile fraction are more recent and less diverse. A considerable varietal diversity among peppers has been reported in terms of the aroma quality and the qualitative and quantitative variation in the volatile fraction, particularly in fully ripe fruits, which encompass most diverse food applications and aroma profiles. Thus, a study was designed to study the inheritance of the volatile fractions in peppers and to determine if they can be improved by breeding strategies. The volatile fraction of 175 samples of ripe fruits from a diverse collection of peppers, encompassing a range of varietal types and aroma qualities, were isolated by headspace-solid-phase microextraction (HS-SPME) and analyzed by gas chromatography–mass spectrometry (GC–MS). A diverse profile of volatiles including terpenoids, esters, alkanes, and several aldehydes and alcohols, was found among the evaluated accessions. Our findings indicated that, in most cases, hybridization provided higher amounts of total volatiles and a more complex composition, particularly in the pericarp. In addition, the volatile fraction can be inherited from the parents to the offspring, as most individual volatiles in hybrids, especially major volatiles, were present in at least one of the parents, following intermediate (levels between parents) or transgressive (levels higher than the best parent) inheritance. De novo compounds (present in the hybrid, absent in the parents) were found in many samples. Comparatively, placental tissues had higher total and individual volatile levels compared with the pericarp in most parent accessions and hybrids, which must be considered by breeders if this part of the fruit is included in food formulations. By combining parent lines with complementary volatile fractions, hybridization offers a feasible method to improve the volatile composition of ripe fruits in Capsicum peppers.

Highlights

From America, the genus Capsicum, commonly known as peppers or chiles, has been one of the most important vegetables since the 16th century [1,2,3]
Peppers are grown worldwide, with a plethora of varietal types, ecotypes, and heirlooms used fresh or dry, as a vegetable and/or a spice in a range of culinary dishes, as peppers provide a myriad of flavors and aromas [5]
Thirty-six volatile compounds were detected in the accessions and hybrids evaluated (Table 2), most of them corresponding to terpenoids, esters, and alkanes, as well as a miscellany of diverse compounds

Summary

Introduction

From America, the genus Capsicum, commonly known as peppers or chiles, has been one of the most important vegetables since the 16th century [1,2,3]. Namely C. annuum, C. chinense, C. frutescens, C. baccatum, and C. pubescens. C. annuum is the most economically important species and is phylogenetically related to C. chinense and C. frutescens [3]. Peppers are grown worldwide, with a plethora of varietal types, ecotypes, and heirlooms used fresh (both unripe or fully ripe) or dry (mainly ripe), as a vegetable and/or a spice in a range of culinary dishes, as peppers provide a myriad of flavors and aromas [5]. Depending on the culinary use, the pericarp or alternatively the whole fruit (i.e., a mixture of pericarp and placental tissues) is used [5]

Methods

Results

Conclusion