ISSN:
1573-5060
Keywords:
Capsicum annuum
;
pepper
;
grafting
;
graft hybrid
;
capsaicin
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Summary Capsaicin contents were measured in the progenies from the test crosses between the strain, G5S17 derived from fruit with the graft-induced change in fruit shape and the original two cultivars, Yatsubusa (Capsicum annuum L. var fasciculatum Ilish) and Spanish Paprika (C. annuum L. var. grossum Sendt) used for grafting. The strain, G5S17 contained a lower amount of capsaicin than the original pungent cultivar Yatsubusa used as scion. The characteristic of the lowered capsaicin content in the strain has been stably inherited through seed propagation, and has also been transmitted to the progenies from the crosses with the original two cultivars used for scion or stock. These features in the capsaicin content agreed with those in fruit shape in the graft-induced change.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00022922
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