In this study volatile and non-volatile compounds and several agronomical important parameters were measured in mature fruits of elite sweet pepper breeding lines and hybrids and several genebank accessions from different Capsicum species. The sweet pepper breeding lines and hybrids were chosen to roughly represent the expected variation in flavor of Capsicum annuum in the Rijk Zwaan germplasm. The genebank accessions were either chosen because they were expected to have unique combinations of aromas and flavors, according to experience and/or literature, or were parents of mapping populations. The biochemical profiling allowed visualization of between- and within-species metabolic variation and stability during the year. In general, total soluble solids content (Brix) was genotype-dependent and fluctuated only slightly throughout the growing season, with uncultivated genotypes showing the largest changes. The species C. chinense, C. baccatum var. pendulum and C. annuum could be clearly separated by principle component analysis based on profiles of 391 volatile compounds. Especially for breeding purposes it seems to be interesting to study this variation in more detail, trying to unravel the complex genetics of the different pepper flavor aspects.
|Title of host publication||Proceedings of the XIVth EUCARPIA Meeting on Genetics and Breeding of Capsicum & Eggplant, Valencia, Spain|
|Editors||J. Prohens, A. Rodríguez-Burruezo|
|Publisher||Universidad Politécnica de Valencia|
|Publication status||Published - 2010|
|Event||Advances in Genetics and Breeding of Capsicum and Eggplant, 2010 - |
Duration: 30 Aug 2010 → 1 Sep 2010
|Conference||Advances in Genetics and Breeding of Capsicum and Eggplant, 2010|
|Period||30/08/10 → 1/09/10|
Eggink, P. M., Haanstra, J. P. W., Tikunov, Y. M., Bovy, A. G., & Visser, R. G. F. (2010). Characterization of volatile and non-volatile compounds of fresh pepper (Capsicum annuum). In J. Prohens, & A. Rodríguez-Burruezo (Eds.), Proceedings of the XIVth EUCARPIA Meeting on Genetics and Breeding of Capsicum & Eggplant, Valencia, Spain (pp. 251-259). Universidad Politécnica de Valencia.