Genetic nature of low capsaicin content in the variant strains induced by grafting in Capsicum annuum L.

Summary 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.