Art

J-GLOBAL ID：201902230481103747   Reference number：19A1328227

Detection of quantitative trait loci for capsanthin content in pepper (Capsicum annuum L.) at different fruit ripening stages

異なる果実登熟段階におけるトウガラシ(Capsicum annuum L.)のカプサンチン含量に関わる量的形質遺伝子座の検出

Author (5)： Konishi Ayako (Biotechnology Research Department, Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Research Center) ,  Furutani Noriyuki (Biotechnology Research Department, Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Research Center) ,  Furutani Noriyuki (Present address: Kyoto Prefectural Institute, Tango Agricultural Extension Center) ,  Minamiyama Yasuhiro (Kyoto University of Education, Center for Environmental Education) ,  Ohyama Akio (National Agriculture and Food Research Organization (NARO), Institute of Vegetable and Floriculture Science (NIVFS))
Material： Breeding Science  (Breed Sci)
Volume： 69  Issue： 1  Page： 30-39(J-STAGE)  Publication year： 2019 
JST Material Number： Y0311B  ISSN： 1344-7610  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： Piper nigrum ,...
Semi thesaurus term： Capsicum annuum ,...

Register(free) or Log In to access     To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=19A1328227&from=J-GLOBAL&jstjournalNo=Y0311B") }}

Author keywords (4)： pepper (Capsicum annuum L.) ,  capsanthin ,  QTL ,  linkage map

JST classification (2)： Plant breeding in general  (FC02010K) ,  Structure and chemistry of genes  (EC02020U)

Substance index (1)： Capsanthin

Reference (49)：

• Aizawa, K. and T. Inakuma (2009) Dietary capsanthin, the main carotenoid in paprika (Capsicum annuum), alters plasma high-density lipoprotein-cholesterol levels and hepatic gene expression in rats. Br. J. Nutr. 102: 1760-1766.
• Bae, H., G.K. Jayaprakasha, J. Jifon and B.S. Patil (2012) Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars. Food Chem. 134: 1912-1918.
• Ben Chaim, A., I. Paran, R.C. Grube, M. Jahn, R. van Wijk and J. Peleman (2001) QTL mapping of fruit-related traits in pepper (Capsicum annuum). Theor. Appl. Genet. 102: 1016-1028.
• Bouvier, F., P. Hugueney, A. d’Harlngue, M. Kuntz and B. Camara (1994) Xanthophyll biosynthesis in chromoplasts: isolation and molecular cloning of an enzyme catalyzing the conversion of 5,6-epoxycarotenoid into ketocarotenoid. Plant J. 6: 45-54.
• Bouvier, F., Y. Keller, A. d’Harlngue and B. Camara (1998) Xanthophyll biosynthesis: molecular and functional characterization of carotenoid hydroxylases from pepper fruits (Capsicum annuum L.). Biochim. Biophys. Acta 1391: 320-328.

Terms in the title (8)： 果実 ,  登熟 ,  段階 ,  トウガラシ ,  Capsicum ,  カプサンチン ,  含量 ,  量的形質遺伝子座