Frontiers in Plant Science | Researchers from the University of California, Davis, etc., used an optimized HPLC method to quantitatively analyze the capsaicin content and spiciness ranking of different chili pepper varieties. Capsaicin is the main active compound in chili peppers that imparts their spiciness, playing important roles in food flavoring, health promotion, and biocontrol.…

Euphytica | The University of Georgia and other institutions in the United States used morphology and SSR markers to reveal the genetic diversity and population structure of pepper germplasm resources, which helps in marker-assisted breeding for resistance to Phytophthora blight in pepper. Chili pepper germplasm resources contain rich genetic diversity, which is an important foundation…

Plant Science | Guizhou University and other researchers reveal that the HD-ZIP transcription factor CaHAT5 positively regulates capsaicin biosynthesis during pepper fruit development by activating CaAT3 expression. Capsaicin is a unique secondary metabolite found in chili peppers, contributing its distinctive spicy flavor and possessing significant food and medicinal applications. HD-ZIP transcription factors play a crucial…

Scientia Horticulturae | Yunnan Agricultural University et al. revealed that the MYB transcription factor CcMYB1R1 positively regulates capsaicin biosynthesis by activating the expression of CcCOMT and CcHCT. Capsaicin is a unique secondary metabolite found in pepper fruits, contributing its spiciness and possessing significant value in food, medicine, and agriculture. The MYB transcription factor family plays…

Plant Cell Environment | Fujian Agriculture and Forestry University et al. reveal that the C2H2 type zinc finger protein CaZAT11 negatively regulates bacterial wilt immunity in peppers and balances the growth-defense tradeoff by inhibiting CaHDZ27. Bacterial wilt, a devastating soil-borne disease caused by Ralstonia solanacearum, seriously threatens pepper production. Plants need to activate an immune…