Characterization of Thirty Germplasms of Millet Pepper (<i>Capsicum frutescens</i> L.) in Terms of Fruit Morphology, Capsaicinoids, and Nutritional Components
Background: Millet peppers have rich and diverse germplasm resources. It is of great significance to characterize their phenotypes and physicochemical indicators. Methods: 30 millet germplasms were selected to measure the fruit length and width, flesh thickness, number of ventricles, fruit stalk len...
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| author | Ruihao Zhang Mengjuan Li Junheng Lv Pingping Li Yunrong Mo Xiang Zhang Hong Cheng Qiaoling Deng Min Gui Minghua Deng |
| author_facet | Ruihao Zhang Mengjuan Li Junheng Lv Pingping Li Yunrong Mo Xiang Zhang Hong Cheng Qiaoling Deng Min Gui Minghua Deng |
| author_sort | Ruihao Zhang |
| collection | DOAJ |
| description | Background: Millet peppers have rich and diverse germplasm resources. It is of great significance to characterize their phenotypes and physicochemical indicators. Methods: 30 millet germplasms were selected to measure the fruit length and width, flesh thickness, number of ventricles, fruit stalk length, and single fruit weight, and the texture characteristics of fruit such as hardness, cohesiveness, springiness, gumminess, and chewiness were determined by a texture analyzer. At the same time, high-performance liquid chromatography (HPLC) and gas chromatography (GC) were used to determine the fruit of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, fatty acids, vitamin E (VE), total phenol, total sugar, and total dietary fiber. Results: M11 showed outstanding parameters in phenotype and texture. The coefficient of variation (CV) for VE was as high as 94.943% and the highest diversity index (H’) was total soluble solid, at 1.988%. M5 and M18 contained rich and diverse fatty acids. At the same time, the content of capsaicinoids in M18 also ranks among the top, second only to M27 (with a total capsaicin content of 5623.96 μg/g). PCA analysis using phenotypic data and physicochemical data showed that the classification results were different. Further hierarchical group analysis was carried out using all the index data. The results showed that 30 millet pepper germplasms were divided into three new categories: M5, M9, M18, and M24 formed one group (C1), M10, M14, M16, M19, M20, M22, M25, M26, M28, M29, and M30 formed another cluster (C2), and the remaining germplasms formed a third cluster (C3). Among them, the abundance of fatty acids in the C1 germplasm was higher than that in the other two groups. Conclusions: Our study showed that different germplasms had significant differences in morphological traits and nutritional metabolic components and were rich in genetic diversity. This study provides a theoretical basis for the improvement of millet varieties and the development of functional food. |
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| id | doaj-art-29b9c2ce5ee94a2794bd145561c01147 |
| institution | Kabale University |
| issn | 2218-1989 |
| language | English |
| publishDate | 2025-01-01 |
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| spelling | doaj-art-29b9c2ce5ee94a2794bd145561c011472025-01-24T13:41:17ZengMDPI AGMetabolites2218-19892025-01-011514710.3390/metabo15010047Characterization of Thirty Germplasms of Millet Pepper (<i>Capsicum frutescens</i> L.) in Terms of Fruit Morphology, Capsaicinoids, and Nutritional ComponentsRuihao Zhang0Mengjuan Li1Junheng Lv2Pingping Li3Yunrong Mo4Xiang Zhang5Hong Cheng6Qiaoling Deng7Min Gui8Minghua Deng9Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, ChinaKey Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, ChinaKey Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, ChinaKey Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, ChinaKey Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, ChinaKey Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, ChinaKey Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, ChinaKey Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, ChinaHorticulture Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, ChinaKey Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, ChinaBackground: Millet peppers have rich and diverse germplasm resources. It is of great significance to characterize their phenotypes and physicochemical indicators. Methods: 30 millet germplasms were selected to measure the fruit length and width, flesh thickness, number of ventricles, fruit stalk length, and single fruit weight, and the texture characteristics of fruit such as hardness, cohesiveness, springiness, gumminess, and chewiness were determined by a texture analyzer. At the same time, high-performance liquid chromatography (HPLC) and gas chromatography (GC) were used to determine the fruit of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, fatty acids, vitamin E (VE), total phenol, total sugar, and total dietary fiber. Results: M11 showed outstanding parameters in phenotype and texture. The coefficient of variation (CV) for VE was as high as 94.943% and the highest diversity index (H’) was total soluble solid, at 1.988%. M5 and M18 contained rich and diverse fatty acids. At the same time, the content of capsaicinoids in M18 also ranks among the top, second only to M27 (with a total capsaicin content of 5623.96 μg/g). PCA analysis using phenotypic data and physicochemical data showed that the classification results were different. Further hierarchical group analysis was carried out using all the index data. The results showed that 30 millet pepper germplasms were divided into three new categories: M5, M9, M18, and M24 formed one group (C1), M10, M14, M16, M19, M20, M22, M25, M26, M28, M29, and M30 formed another cluster (C2), and the remaining germplasms formed a third cluster (C3). Among them, the abundance of fatty acids in the C1 germplasm was higher than that in the other two groups. Conclusions: Our study showed that different germplasms had significant differences in morphological traits and nutritional metabolic components and were rich in genetic diversity. This study provides a theoretical basis for the improvement of millet varieties and the development of functional food.https://www.mdpi.com/2218-1989/15/1/47millet peppermorphological traitsnutritional componentsgenetic diversitycomprehensive evaluation |
| spellingShingle | Ruihao Zhang Mengjuan Li Junheng Lv Pingping Li Yunrong Mo Xiang Zhang Hong Cheng Qiaoling Deng Min Gui Minghua Deng Characterization of Thirty Germplasms of Millet Pepper (<i>Capsicum frutescens</i> L.) in Terms of Fruit Morphology, Capsaicinoids, and Nutritional Components Metabolites millet pepper morphological traits nutritional components genetic diversity comprehensive evaluation |
| title | Characterization of Thirty Germplasms of Millet Pepper (<i>Capsicum frutescens</i> L.) in Terms of Fruit Morphology, Capsaicinoids, and Nutritional Components |
| title_full | Characterization of Thirty Germplasms of Millet Pepper (<i>Capsicum frutescens</i> L.) in Terms of Fruit Morphology, Capsaicinoids, and Nutritional Components |
| title_fullStr | Characterization of Thirty Germplasms of Millet Pepper (<i>Capsicum frutescens</i> L.) in Terms of Fruit Morphology, Capsaicinoids, and Nutritional Components |
| title_full_unstemmed | Characterization of Thirty Germplasms of Millet Pepper (<i>Capsicum frutescens</i> L.) in Terms of Fruit Morphology, Capsaicinoids, and Nutritional Components |
| title_short | Characterization of Thirty Germplasms of Millet Pepper (<i>Capsicum frutescens</i> L.) in Terms of Fruit Morphology, Capsaicinoids, and Nutritional Components |
| title_sort | characterization of thirty germplasms of millet pepper i capsicum frutescens i l in terms of fruit morphology capsaicinoids and nutritional components |
| topic | millet pepper morphological traits nutritional components genetic diversity comprehensive evaluation |
| url | https://www.mdpi.com/2218-1989/15/1/47 |
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