Variation for bioactive compounds in ají (Capsicum baccatum L.) and rocoto (C. pubescens R. & P.) and implications for breeding

@article{RodrguezBurruezo2009VariationFB,
  title={Variation for bioactive compounds in aj{\'i} (Capsicum baccatum L.) and rocoto (C. pubescens R. \& P.) and implications for breeding},
  author={Adri{\'a}n Rodr{\'i}guez-Burruezo and Jaime Prohens and Mar{\'i}a Dolores Raig{\'o}n and Fernando Nuez},
  journal={Euphytica},
  year={2009},
  volume={170},
  pages={169-181}
}
Ají (Capsicum baccatum L.) and rocoto (C. pubescens R. & P.) are two Capsicum pepper species native to the Andean region that have not been subjected to intensive breeding. However, the increase in its demand in European markets has sparked the development of breeding programmes for adaptation to Mediterranean climates, which include breeding for higher levels of bioactive compounds. We have studied the composition of red and yellow carotenoids (CR and CY, respectively), ascorbic acid (AA), and… 
Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers.
TLDR
In this study the compounds responsible for heat and aroma in the Andean peppers C. baccatum and C. pubescens were identified and will be of use to inspire future studies aimed at improving the flavour of these species.
Response to organic cultivation of heirloom Capsicum peppers: Variation in the level of bioactive compounds and effect of ripening
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The large genotypic variation and favourable organic conditions allowed identifying several materials from different types and uses with very high levels of bioactive compounds for organic cultivation, in both ripening stages but particularly at fully ripe stage.
Phytochemicals in native Peruvian Capsicum pubescens (Rocoto)
TLDR
The results indicate that C. pubescens is generally less diverse and exhibits a lower content of almost all analyzed traits when compared to 147 Peruvian chili pepper accessions belonging to the other four domesticated species.
Mineral Content in Capsicum Pepper Landraces: Effect of the Genotype and the Ripening Stage
TLDR
Fruits from a comprehensive collection of Capsicum accessions were grown in open field in Valencia and evaluated at both unripe and fully ripe stages for their content in several minerals: P, K, Ca, Mg and Fe and indicate that C. annuum fruits are a good source of K, particularly when unriPE.
Selection of promising genotypes for qualitative traits in chilli (Capsicum annuum L.).
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The analysis of variance revealed significant differences among the genotypes for all the six characters, and the highest ascorbic acid content was recorded for the genotype Aparna, while the lowest was observed in Phule Jyoti.
Characterization of biochemical compounds and antioxidant activity of “dedo-de-moça” chili pepper accessions
ABSTRACT Capsicum baccatum is one of the main chili pepper species grown and consumed in South America. In Brazil, C. baccatum var. pendulum is widely cultivated, especially “dedo-de-moça” type. For
Antioxidant activity and bioactive compounds of Chiltepin (Capsicum annuum var. glabriusculum) and Habanero (Capsicum chinense): A comparative study
TLDR
Chiltepin and Habanero peppers are a good prospect for developing varieties with higher levels of bioactive compounds and the Chiltsepin showed the highest value of extractable colour (80 ASTA units) than Habaneros.
Antioxidant activity and total carotenoids of selected Capsicum species from Tabasco, Mexico
Fruits of Jalapeno (Caspicum annuum), Amshito (Capsicum annuum var. glabriusculum) and Habanero (Capsicum chinense Jacq.) were analyzed for total carotenoids, extractable colour (total pigments) and
Allelic variation at capsanthin capsorubin synthase gene for ripening fruit color in chilli (Capsicum annuum L.)
TLDR
Novel allelic variants were found in Byadagi Dabbi (dark red) and LCA1068 (yellow) in the study, which could provide candidate/allele specific molecular markers for selection of lines that may be used in chilli quality breeding for varied colors.
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