Metabolomic profiling of pepper germplasm resources and its correlation with color, shape, and pungency traits
文献类型： 外文期刊
作者： Que, Jing 1 ; Liu, Lei 3 ; Gao, Yang 1 ; Tang, Qianjun 3 ; Liu, Rongyun 4 ; Liao, Wu 4 ; Huang, Renyan 1 ; Zhang, Deyong 1 ; Chen, Sha 2 ; Peng, Jing 1 ;
作者机构： 1.Hunan Acad Agr Sci, Inst Plant Protect, Yuelushan Lab, 246 Hongqi Rd, Changsha 410125, Peoples R China
2.Inst Chinese Mat Med, State Key Lab Qual Ensurance & Sustainable Use Dao, Beijing, Peoples R China
3.Hunan Agr Univ, Coll Plant Protect, 1 Nongda Rd, Changsha 410120, Peoples R China
4.Hunan Xiangyan Seed Ind Co Ltd, 998 Longwangmiao Village, Changsha 410139, Peoples R China
关键词： Pepper fruits; Germplasm resources; Quality traits; Fruit shape; Color; Pungency degree
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 30 卷
页码：
收录情况： SCI
摘要： Peppers exhibit a diverse array of germplasm resources with variations in fruit color, pungency degree, and shape. Various phenotypes and associated target compounds are often the primary targets in breeding programs. This study employed liquid chromatography high-resolution tandem-mass spectrometry (LC-HR-MS) to construct a spectral tag library, which enabled the identification of chemical compounds in the pepper fruits from eighty distinct germplasm sources. For the first time, differential secondary metabolites were correlated with the fruit shape. Alkaloids represented the largest proportion, underscoring their dominant role in shaping the relationship between secondary metabolites and pepper fruit morphology. 6 '',7 ''-Dihydro-5 ',5 '''-dicapsaicin was the primary contributor to notable variations in pungency levels and morphology. The concentrations of flavonoids, phenolic acids, and alkaloids demonstrated significant associations with fruit color. This study improves the comprehension of pepper germplasm resources and offers significant insights for the selection and breeding of novel pepper varieties.
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