Article
Induced mutation in β-CAROTENE HYDROXYLASE results in accumulation of β-carotene and conversion of red to orange color in pepper fruit.
TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik - 1 Mar 2013
Borovsky Yelena, Tadmor Yaakov, Bar Einat, Meir Ayala, Lewinsohn Efraim, Paran Ilan
Abstract excerpt
Pepper fruit is typically red, but green, orange and yellow cultivars are gaining consumer acceptance. This color variation is mainly due to variations in carotenoid composition. Orange color in pepper can result from a number of carotenoid profiles, but its genetic basis is only partly known. We identified an EMS-induced orange-fruited mutant using the wild-type blocky red-fruited cultivar 'Maor' as progenitor....
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