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Hybridization in peppers (Capsicum sp.) to improve the volatile composition in fully ripe fruits: effect of parent combination and fruit tissue

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Hybridization in peppers (Capsicum sp.) to improve the volatile composition in fully ripe fruits: effect of parent combination and fruit tissue

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dc.contributor.author Moreno Peris, Estela es_ES
dc.contributor.author Cortés Olmos, Carles es_ES
dc.contributor.author Díez-Díaz, Mónica es_ES
dc.contributor.author González-Más, M. Carmen es_ES
dc.contributor.author de Luis-Margarit, Ana es_ES
dc.contributor.author Fita, Ana es_ES
dc.contributor.author Rodríguez Burruezo, Adrián es_ES
dc.date.accessioned 2021-06-01T03:32:10Z
dc.date.available 2021-06-01T03:32:10Z
dc.date.issued 2020-05 es_ES
dc.identifier.uri http://hdl.handle.net/10251/167005
dc.description.abstract [EN] Capsicumpeppers (Capsicumspp.), especiallyC. annuumL., are one of the most important vegetables and spices in the world and their fruits are used in a range of food dishes, to provide aroma and flavor. Pungency has been largely studied, while studies on the volatile fraction are more recent and less diverse. A considerable varietal diversity among peppers has been reported in terms of the aroma quality and the qualitative and quantitative variation in the volatile fraction, particularly in fully ripe fruits, which encompass most diverse food applications and aroma profiles. Thus, a study was designed to study the inheritance of the volatile fractions in peppers and to determine if they can be improved by breeding strategies. The volatile fraction of 175 samples of ripe fruits from a diverse collection of peppers, encompassing a range of varietal types and aroma qualities, were isolated by headspace-solid-phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A diverse profile of volatiles including terpenoids, esters, alkanes, and several aldehydes and alcohols, was found among the evaluated accessions. Our findings indicated that, in most cases, hybridization provided higher amounts of total volatiles and a more complex composition, particularly in the pericarp. In addition, the volatile fraction can be inherited from the parents to the offspring, as most individual volatiles in hybrids, especially major volatiles, were present in at least one of the parents, following intermediate (levels between parents) or transgressive (levels higher than the best parent) inheritance. De novo compounds (present in the hybrid, absent in the parents) were found in many samples. Comparatively, placental tissues had higher total and individual volatile levels compared with the pericarp in most parent accessions and hybrids, which must be considered by breeders if this part of the fruit is included in food formulations. By combining parent lines with complementary volatile fractions, hybridization offers a feasible method to improve the volatile composition of ripe fruits in Capsicum peppers. es_ES
dc.description.sponsorship This work has been funded by INIA project RTA2014-00041-C02-02, FEDER Funds. es_ES
dc.language Inglés es_ES
dc.publisher MDPI es_ES
dc.relation.ispartof Agronomy es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Aroma es_ES
dc.subject Flavor es_ES
dc.subject Capsicumpeppers es_ES
dc.subject GC-MS es_ES
dc.subject HS-SPME es_ES
dc.subject Combining ability es_ES
dc.subject Inheritance models es_ES
dc.subject Fruit quality es_ES
dc.subject Hybridization es_ES
dc.subject.classification GENETICA es_ES
dc.title Hybridization in peppers (Capsicum sp.) to improve the volatile composition in fully ripe fruits: effect of parent combination and fruit tissue es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/agronomy10050751 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//RTA2014-00041-C02-02/ES/Selección y mejora de variedades tradicionales de pimiento (Capsicum annuum L.) para rendimiento y calidad de fruto y adaptadas a cultivo ecológico/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario Mixto de Biología Molecular y Celular de Plantas - Institut Universitari Mixt de Biologia Molecular i Cel·lular de Plantes es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Conservación y Mejora de la Agrodiversidad Valenciana - Institut Universitari de Conservació i Millora de l'Agrodiversitat Valenciana es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia es_ES
dc.description.bibliographicCitation Moreno Peris, E.; Cortés Olmos, C.; Díez-Díaz, M.; González-Más, MC.; De Luis-Margarit, A.; Fita, A.; Rodríguez Burruezo, A. (2020). Hybridization in peppers (Capsicum sp.) to improve the volatile composition in fully ripe fruits: effect of parent combination and fruit tissue. Agronomy. 10(5):1-23. https://doi.org/10.3390/agronomy10050751 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/agronomy10050751 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 23 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 10 es_ES
dc.description.issue 5 es_ES
dc.identifier.eissn 2073-4395 es_ES
dc.relation.pasarela S\412749 es_ES
dc.contributor.funder European Regional Development Fund es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
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