고추 매운맛 함량 연구를 위한 F7 RIL 집단의 원예적 특성 평가

초록

The unique trait ‘pungency’ in peppers (Capsicum.) results from the secondary metabolites known as capsaicinoids. Previous studies have identified a single dominant gene, Pun1, to be involved in biosynthesis of capsaicin. Molecular markers to distinguish between presence and absence of pungency have already been developed. But there have been little studies and information concerning the genetic control of quantitative trait of capsaicinoid content in Capsicum fruit. The purpose of this study aimed cultivation and evaluation of F7 RIL population for QTL analysis related to the capsaicinoid content. We have evaluated several horticultural characteristics including the capsaicinoid content in two parents and 93 plants of F7 generation. The capsaicinoid content of pungent parent, Saengryeg 211 was found to be 341.6 mg/100 g, which was higher than pungent cultivar, ‘Chungyang’. For the non-pungent parent, Saengryeg 213, it was 0mg/100 g. This coincidence with molecular marker related to presence/absence of pungency. The capsaicinoid content in 93 plants of F7 generation ranges from 77.8 mg/100 g to 1046.0 mg/100 g and its distribution in pungent lines showed a normal curve pattern. These results provide a strong foundation of this mapping population for further QTL analysis studies related to fruit quality including the pungency level.

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