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Article

QTL analysis for capsaicinoid content in Capsicum.

TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik - 1 Nov 2006

Ben-Chaim Arnon, Borovsky Yelena, Falise Matthew, Mazourek Michael, Kang Byoung-Cheorl, Paran Ilan, Jahn Molly

Abstract excerpt

Pungency or "heat" found in Capsicum fruit results from the biosynthesis and accumulation of alkaloid compounds known as capsaicinoids in the dissepiment, placental tissue adjacent to the seeds. Pepper cultivars differ with respect to their level of pungency because of quantitative and qualitative variation in capsaicinoid content. We analyzed the segregation of three capsaicinoids: capsaicin, dihydrocapsaicin...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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Identifiers

PMID: 16960715
DOI: 10.1007/s00122-006-0395-y

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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