Towards understanding of metabolic diversity of pepper fruit
Résumé
Among the Solanacea crops pepper-Capsicum spp-is the only one that can make one either smile or cry owing to presence of specific metabolites which pepper fruits accumulate. Diverse and recognizable flavor of bell pepper or chilli pepper is determined by specific volatile compounds, pungency, caused by capsaicinoids, is essencial in some 44 World's cuisines, fruit color is determined by carotenoids and flavonoids, nutritional quality-by vitamins and antioxidants. World's gene banks possess a great genetic and phenotypic diversity of pepper that could be used to diversify the cultivated pepper germplasm. To study how the genetic diversity of the most cultivated pepper species C. annuum translates into metabolic diversity ripe fruits of a core collection of 450 accessions developed in the EU Horizon 2020 G2P-SOL project (http://www.g2psol.eu/) were profiled using different metabolomics platforms for volatile aroma compounds using GC-MS and for non-volatile secondary metabolites using LC-MS. Wide qualitative and quantitate metabolic variation was observed. Volatile esters, alkanes, terpenes and oxylipin volatiles determined the variation in the composition of aroma compounds. Flavonoids and capsaicinoids had the major contribution to the variation in semi-polar secondary metabolite composition. Compounds from the abovementioned groups revealed highly similar quantitative patterns across the core collection suggesting a coordinate regulation of compounds that belong to the same biosynthetic origin. GWAS was performed using SNP data obtained using genotyping-by-sequencing and revealed multiple associations of the metabolic variation with genomic loci harboring known and novel candidate genes.
Domaines
Morphogenèse
Origine : Fichiers produits par l'(les) auteur(s)
Licence : Domaine public
Licence : Domaine public