Validação de marcadores moleculares associados à pungência em pimenta

Abstract

The pungency in hot pepper fruits of the genus Capsicum, due to the presence of capsaicinoids, is one of the most attractive and highly valued characteristics in the world cuisine. This work aimed to validate and evaluate the efficiency of prediction of molecular markers pun1 1, pun1 3 and SNP identified by tetra-primer ARMSPCR method for the determination of pungency in Capsicum spp. Thirty six accessions of the Germplasm Bank of the Universidade Federal de São Carlos were evaluated by sensory (ripe fruits) and molecular (at seedling stage by DNA extraction from leaves) analyses for pungency. The SNP ARMS-PCR, pun1 1 and pun1 3 markers were used for molecular evaluation. The results show the efficiency of using these markers for molecular characterization of Capsicum spp. accessions for pungency character.