トウガラシの辛味に関する生理学的ならびに遺伝学的研究 V

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タイトル別名
  • Physiological and Genetical Studies on the Pungency of <i>Capsicum</i>, V
  • トウガラシ ノ カラミ ニ カンスル セイリガクテキ ナラビニ イデンガクテキ ケンキュウ 5
  • Inheritance of Pungency
  • 辛味の遺伝

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抄録

1. Quantitative inheritance of pungency was studied in Capsicum. C. annuum L. var. Ojishi (P1, capsaicin content 0.05%) and var. Fushimi-amanaga (P2, 0.05%) were used as the non-pungent parents, and var. Yatsubusa (P3, 0.25%), var. Takanotsume (P4, 0.30%) and C. frutescens L. Ac 1443 (P5, 1.00%) served as the pungent parents.<br>2. Determinations of capsaicin content in dry matter were made by a new method combining paper-chromatography with the taste threshold stimulus method (Tab. 1).<br>3. No metaxenia was observed in fruits obtained from crosses non-pungent (_??_)×pungent (_??_) (Tab. 2).<br>4. In crosses between non-pungent and pungent, a similarity between the reciprocal crosses was observed for many characters, e.g. pungency, fruit shape and fruiting position (Figs. 1 & 2). F1 hybrids showed about the same capsaicin content as their pungent parent varying within a narrow range (Tabs. 3 & 4). In F2 various degrees of pungency were segregated from non-pungent to more pungent than the pungent parent. The frequency distribution shows a bimodal curve (Figs. 3 & 5). In BF1, bimodal wide variation was observed as in F2.<br>5. In a cross pungent×more pungent, an interspecific hybrid (for morphological characters see Ohta 1961a), the F1 plants showed about the same capsaicin content as their more pungent parent. The F2-segregation of various pungency degrees showed a continuous variation, from non-pungent to more pungent than the more pungent parent (Tab. 5 and Fig. 6). BF1 and BF2 showed also a wide variation.

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