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Improving Vegetable Capsicums for Fruit Yield, Quality, and Tolerance to Biotic and Abiotic Stresses

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Genomic Designing of Climate-Smart Vegetable Crops

Abstract

Sweet and pungent peppers (Capsicum spp.) are globally important vegetable and spice commodities as they are valued for their nutritional qualities, antioxidant compounds, flavors, pungency, brilliant colors, and textures. Capsicum. has extraordinary variability in its germplasm both in cultivated and wild species. This review presents an account of research done over several decades in the context of crop improvement. Key developments with reference to linkage analyses, DNA-based markers, the identification of quantitative trait loci for complex traits, transcriptomes of ripening fruit, and genome sequences are summarized. Prospects are excellent for using conventional, biotechnological, and genomic approaches to improve fruit yield, fruit quality, and biotic stress tolerance so that productivity in this specialty crop could be sustained, despite the changing climate. However, more research is needed to build resources to improve peppers for tolerance to abiotic stress factors.

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Acknowledgements

The author thanks Jingwei Fu (University of Florida) for help with figures. Funding for the author’s research on Capsicum breeding is gratefully acknowledged: grants were from the College of Agriculture and Life Sciences, the US Department of Agriculture’s Agricultural and Marketing Service, and the Florida Department of Agriculture and Consumer Services.

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  1. Horticultural Sciences Department, University of Florida, Gainesville, FL, 32611-0690, USA

    Bala Rathinasabapathi

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  1. Department of Atomic Energy, Government of India, ICAR-National Institute for Plant Biotechnology, New Delhi, India

    Chittaranjan Kole

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Rathinasabapathi, B. (2020). Improving Vegetable Capsicums for Fruit Yield, Quality, and Tolerance to Biotic and Abiotic Stresses. In: Kole, C. (eds) Genomic Designing of Climate-Smart Vegetable Crops. Springer, Cham. https://doi.org/10.1007/978-3-319-97415-6_5

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