Genetic and environmental factors underlying variation in yield performance and bioactive compound content of hot pepper varieties (Capsicum annuum) cultivated in two contrasting Italian locations
| Autor: | Pasquale Tripodi, Teodoro Cardi, Roberto Lo Scalzo, Giuseppe Leonardo Rotino, C. Migliori, Massimo Schiavi, Giulia Bianchi |
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| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
0301 basic medicine food and beverages General Chemistry Biology Ascorbic acid 01 natural sciences Biochemistry Industrial and Manufacturing Engineering Bioactive compound Crop 03 medical and health sciences Horticulture chemistry.chemical_compound 030104 developmental biology chemistry Phytochemical Pepper Cultivar Plant breeding Gene–environment interaction 010606 plant biology & botany Food Science Biotechnology |
| Zdroj: | European Food Research and Technology. 244:1555-1567 |
| ISSN: | 1438-2385 1438-2377 |
| DOI: | 10.1007/s00217-018-3069-5 |
| Popis: | Hot pepper (Capsicum spp.) is an economically considerable crop, particularly appreciated for its nutritional properties and antioxidants content. Levels of the latter depend on several factors including the cultivar and the environment. In the present study, diversity in morpho-agronomic traits and phytochemical compounds was investigated in 14 hot pepper accessions cultivated in two different pedoclimatic locations. The main source of variation was due to the genotype which showed significant differences for all traits at both locations. With regard to the bioactive compounds, the environment accounted for over 30% of variation for carotenoids, ascorbic acid and tocopherols and less than 0.5% for capsaicinoids. A strong genotype × environment interaction (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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