Transcriptome profiling and molecular marker discovery in red pepper, Capsicum annuum L. TF68

2011 ◽  
Vol 39 (3) ◽  
pp. 3327-3335 ◽  
Author(s):  
Fu-Hao Lu ◽  
Myeong-Cheoul Cho ◽  
Yong-Jin Park
Keyword(s):  
Molecular Marker ◽  
Capsicum Annuum ◽  
Transcriptome Profiling ◽  
Red Pepper ◽  
Capsicum Annuum L ◽  
Marker Discovery

Quality Characteristics of Red Pepper Paste (Capsicum annuum L.) Added with Garlic during Aging

2012 ◽  
Vol 41 (12) ◽  
pp. 1778-1784 ◽  
Author(s):  
In Guk Hwang ◽  
Young Jee Shin ◽  
Junsoo Lee ◽  
Heon Sang Jeong ◽  
Hae Young Kim ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Capsicum Annuum L

Lignans from the fruits of the red pepper (Capsicum annuum L.) and their antioxidant effects

2009 ◽  
Vol 32 (10) ◽  
pp. 1345-1349 ◽  
Author(s):  
Dae-Young Lee ◽  
Do-Gyeong Lee ◽  
Jin-Gyeong Cho ◽  
Myun-Ho Bang ◽  
Ha-Na Lyu ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Red Pepper ◽  
Capsicum Annuum L ◽  
Antioxidant Effects

scholarly journals Transcriptomic Profiling of Fruits from Pepper (Capsicum annuum L.), Variety Padrón (Mild Hot), at Two Ripening States

2021 ◽  
Vol 3 (1) ◽  
pp. 16
Author(s):  
Salvador González-Gordo ◽  
José M. Palma ◽  
Francisco J. Corpas
Keyword(s):  
Capsicum Annuum ◽  
Transcriptome Profiling ◽  
Rna Seq ◽  
Functional Categories ◽  
Transcriptomic Profiling ◽  
Local Conditions ◽  
Capsicum Annuum L ◽  
Climacteric Fruit ◽  
Genetic Level ◽  
Genus Capsicum

Pepper (Capsicum annuum L.) fruits are one of the most consumed vegetables worldwide. This produce has a great agro-economical relevance, since it is extensively cultivated. These fruits are characterized by their high content of vitamins C and A [1]. Capsicum annuum has many varieties, whose fruits differ in size, shape, color, and pungency, this last characteristic being due to the presence, in different degrees, of capsaicinoids and alkaloids, which are exclusive to the genus Capsicum [2]. The present study focuses on the transcriptomic profiling of an autochthonous Spanish variety called “Padrón” (mild hot) [3]. Pepper “Padrón” plants were grown in farms under the local conditions (42°44′05″ N 8°37′42″ W), and fruits at both green and red ripe ripening stages were collected. The transcriptome profiling was carried out in both types of fruits by RNA sequencing (RNA-seq) using the NextSeq550 system (Illumina®) [4,5]. RNA-seq analysis revealed that the expression of more than half of the 17,499 identified transcripts was modulated during ripening. Comparing to green fruits, 5626 and 5241 genes were up- and down-regulated, respectively, in red fruits. These differentially expressed genes (DEGs) have been analyzed to determine the functional categories that orchestrate the ripening process at the genetic level of this non-climacteric fruit.

scholarly journals Spice paprika volatiles as affected by different postharvest ripening treatments of red pepper (Capsicum annuum L.) variety aleva NK

2013 ◽  
pp. 75-86 ◽  
Author(s):  
Zarko Kevresan ◽  
Jasna Mastilovic ◽  
Snezana Sinadinovic-Fiser ◽  
Natasa Hrabovski ◽  
Tanja Radusin
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Capsicum Annuum ◽  
Red Pepper ◽  
Maturity Stage ◽  
Post Harvest ◽  
Capsicum Annuum L ◽  
Aldehydes And Ketones ◽  
Postharvest Ripening

The influence of post-harvest ripening conditions of pepper Aleva NK picked in red maturity stage on the composition of volatiles in spice paprika was investigated by GCMS. The post-harvest ripening in the dark and under daylight was conducted under semicontrolled conditions for two weeks. The obtained chromatograms indicated that the aroma of investigated spice paprika consisted of a large number of volatile compounds regardless of the application and conditions of the post-harvest ripening. The main volatiles of the analyzed paprika samples were fatty acids and their esters, terpenes and terpenoides and aldehydes and ketones. The share of fatty acids and their esters decreased during the post-harvest ripening, and the ripening in the dark favored the decrease. The share of terpenes and terpenoides and the share of aldehydes and ketones in the total volatiles increased during the post-harvest ripening. The post-harvest ripening in the dark favored the increase of the share of terpenes and terpenoides, while the ripening under daylight favored the increase of the share of aldehydes and ketones.

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