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The Influence of Different Factors on the Metabolism of Capsaicinoids in Pepper (Capsicum annuum L.)

文献类型： 外文期刊

作者： Yang, Yuanling 1 ; Gao, Chengan 1 ; Ye, Qingjing 1 ; Liu, Chenxu 1 ; Wan, Hongjian 1 ; Ruan, Meiying 1 ; Zhou, Guozhi 1 ; Wang, Rongqing 1 ; Li, Zhimiao 1 ; Diao, Ming 2 ; Cheng, Yuan 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Vegetable Res Inst, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Peoples R China

2.Shihezi Univ, Coll Agr, Shihezi 832003, Peoples R China

3.Zhejiang A&F Univ, Coll Hort Sci, Hangzhou 311300, Peoples R China

关键词： pepper; capsaicinoids; metabolism pattern; different factors

期刊名称：PLANTS-BASEL （ 影响因子：4.1； 五年影响因子：4.5 ）

ISSN： 2223-7747

年卷期： 2024 年 13 卷 20 期

页码：

收录情况： SCI

摘要： Pepper is a globally cultivated vegetable known for its distinct pungent flavor, which is derived from the presence of capsaicinoids, a class of unique secondary metabolites that accumulate specifically in pepper fruits. Since the accumulation of capsaicinoids is influenced by various factors, it is imperative to comprehend the metabolic regulatory mechanisms governing capsaicinoids production. This review offers a thorough examination of the factors that govern the metabolism of capsaicinoids in pepper fruit, with a specific focus on three primary facets: (1) the impact of genotype and developmental stage on capsaicinoids metabolism, (2) the influence of environmental factors on capsaicinoids metabolism, and (3) exogenous substances like methyl jasmonate, chlorophenoxyacetic acid, gibberellic acid, and salicylic acid regulate capsaicinoid metabolism. The findings of this study are expected to enhance comprehension of capsaicinoids metabolism and aid in the improvement of breeding and cultivation practices for high-quality pepper in the future.

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