Breeding <i>Capsicum chinense</i> Lines with High Levels of Capsaicinoids and Capsinoids in the Fruit
Capsaicinoids, which cause a hot sensation when eaten, are uniquely present in pepper (<i>Capsicum</i> sp.) and are biosynthesized by combining vanillyl amine with branched fatty acids. A mutation in the gene encoding putative aminotransferase (pAMT)—the enzyme that normally biosynthesiz...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-08-01
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| Series: | Agriculture |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2077-0472/11/9/819 |