Open AccessInheritance Pattern of Capsaicin Content of Indonesian Chili Landraces (Capsicum annum L.)
Author(s) -
Yuyun Yuwariah,
R Fitry Yenny,
Hersanti,
. Anas,
Suseno Amien
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/334/1/012018
Subject(s) - capsaicin , taste , population , horticulture , zoology , biology , food science , medicine , genetics , environmental health , receptor
Capsaicin is a compound that produces a spicy taste in chili. Inheritance of capsaicin is valuable information for breeders to determine the selection methods and when the selection will be conducted. The objective of this experiment is to observe the inheritance pattern of the capsaicin content of Indonesian chili landraces. The experiment was conducted at Ciparanje Experimental Station of Universitas Padjadjaran. One hundred sixty-seven F2 plants were analyzed for capsaicin content in the laboratory. The results showed the distribution of capsaicin content was continuous using the Kolmogorov Smirnov test. Many genes might control capsaicin content in Indonesia chili landrace. The capsaicin content of the male parent was 4,565 ppm, and the female parent was 8,540 ppm. The capsaicin content among F2 plants ranged from 621 ppm to 14,348 ppm. The average of capsaicin content in the F2 population was 4,814 ppm. The capsaicin content of some F2 progenies showed higher than their male parents. However, some F2 progenies showed also low capsaicin content compared with their female parent. Segregation transgressive of capsaicin content occurred in F2 generation.