Estimation of capsaicinoid biosynthetic capacity from capsaicinoid content and surface area of the placental dissepiment in Capsicum fruits

DOI 2 Citations

Bibliographic Information

Other Title
  • カプサイシン含有率と隔壁表面積計測によるトウガラシ果実におけるカプサイシン生合成能の評価

Abstract

Summary: Pungency in Capsicum fruits is due to the accumulation of capsaicin and dihydrocapsaicin . Capsicumchinense cv. Habanero is the most pungent peppers in the world. Capsaicinoids are accumulated in Habanero at least10times higher levels than in C. annuum cv. Takanotsume. This variation in capsaicinoid content might result fromdifference in biosynthesis activity, number of biosynthesis cells, or both. We estimated capsaicinoid biosynthesis activityas capsaicinoid content per tissue volume which biosynthesize capsaicinoids. In-situ hybridization analysis of keto acylsynthase(Kas)demonstrated that capsaicinoids were synthesized in the epidermal cells on the placental dissepiment . Then, the total surface area of the placental dissepiment was calculated by3-dimentional images of Capsicum fruits. Biosynthesis activity of capsaicinoids per surface area of the placental dissepiment was calculated in three types of Capsicum fruits. Biosynthesis activity was almost same levels. Difference in pungency would result from the amount of cells which synthesized capsaicinoids.

Journal

  • PLANT MORPHOLOGY

    PLANT MORPHOLOGY 18 (1), 75-82, 2006

    The Japanese Society of Plant Morphology

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Details 詳細情報について

  • CRID
    1390282680334417536
  • NII Article ID
    130004303811
  • DOI
    10.5685/plmorphol.18.75
  • ISSN
    18844154
    09189726
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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