HOT PEPPERS: BREEDING MULTI-PURPOSE HOT PEPPERS FOR INCREASED CAPSAICINOIDS CONTENT
Caribbean hot peppers are noted for their colour, flavor and pungency mainly due to their pigments and levels of fixed oil or capsaicinoids [8-methyl-N-vanillyl-1-6-nonemaide]. The University of Trinidad and Tobago (UTT) has in its germplasm bank, four of the worlds hottest peppers in addition to a wide selection of local coloured, seasoning and ornamental peppers. Additionally, research is conducted on the extraction of the oil for pharmaceutical use. The purpose of this paper is to present the progress made on the breeding of several pepper lines with characteristics of colour, pungency, crop yield, flavor and fixed oils. The project has several successes with very colourful fruits, thick flesh, increased seed numbers, enhanced placenta weight and improved crop yield. The achievements of the F2 selection of the crosses between sweet peppers, hot ornamental peppers, Jalapeño and Carvalho hot are also highlighted.
Mohamed, M. and Bridgemohan, P. (2014). HOT PEPPERS: BREEDING MULTI-PURPOSE HOT PEPPERS FOR INCREASED CAPSAICINOIDS CONTENT. Acta Hortic. 1047, 63-68
pungency, capsaicin, Scoville units, fixed oils, 'Carvalho', 'Scorpion'