Characterization of graft-induced change in capsaicin content of Capsicum annuum L.

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 fasciculatumIlish) and Spanish Paprika (C. annuum L. var. grossumSendt) 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.