GENETIC NATURE OF LOW CAPSAICIN CONTENT IN THE VARIANT STRAINS INDUCED BY GRAFTING IN CAPSICUM-ANNUUM-L

The genetic nature of low capsaicin content in variant strains induced by grafting was elucidated by crossing the G5S23 strain with the two cultivars, 'Yatsubusa' (Capsicum annuum L. var. fasciculatum Ilish) and 'Spanish Paprika' (C. annuum L. grossum Sendt) originally used for grafting. Decreased capsaicin synthesis was a stable characteristic for at least several generations from G5S16 to G5S23 and was transmitted to the progenies of crosses. This fact shows that the decreased capsaicin synthesis is a genetic trait in the graft-induced variant strains. The genetically dependent characteristic of pungency of the G5S23, 'Yatsubusa' and 'Spanish Paprika' were analysed by High Perfomance Liquid Chromatography measurement and tasting assay. Cross experiment between the G5S23 strain, hot parent 'Yatsubusa' and sweet parent 'Spanish Paprika' showed that 'pungent' and 'sweet' for pungency chracteristics are generally controlled by at least two pairs of genes. Although segregation of capsaicin content and pungency was clearly demonstrated in F2 progenies from reciprocal crosses between the G5S23 strain and 'Spanish Paprika', F2 progenies from reciprocal crosses between G5S23 and 'Yatsubusa' were all hot and did not develop low capsaicin plants. © 1990 Kluwer Academic Publishers.