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Genetic Analysis of Taste of Korean Hot Pepper  

Soh, Jae-Woo (Dept. of Horticultural Environment, National Institute of Horticultural and Herbal Science)
Cho, Chi-Woong (Dept. of Horticulture, The Sahmyook of University)
Publication Information
Journal of agriculture & life science / v.46, no.6, 2012 , pp. 1-8 More about this Journal
Abstract
This study was carried out to determine the genic values of taste of Korean hot pepper (Capsicum annuum L.) in practical genetic resources of using to breed them. The two breeding materials of pepper, '#1803' ($P_1$) of prefer tastes and '#1532' ($P_2$) of ordinary taste, and their $F_1$, $F_2$ generations were used in this study. By using partitioning method it was possible to estimate, from the $F_2$ generation, the number of effective factor pairs differentiating the two parents. There were found to be differentiated by two effective factor pairs. In practical genetic resource of using to breed the Korean hot pepper, the heritance of pepper tastes showed that the $F_1$ was better than excellent parent by reason of over dominant, but some $F_2$ was better than both parent by transgressive segregation. As the result, the magnitude of genic effects of A-a gene in pepper tastes was 0.36, and B-b gene was 0.64. The tastes of Korean hot pepper showed a complex inheritance by interaction effect on the two non-allelic factors of 0.94 and secondary effect of 2.86 at the most.
Keywords
Genic value; Inheritance; Interaction of genes; Partitioning method; Taste of pepper;
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