The change of free amino acid contents during the fruit development in hot pepper was studied by a diallel set of three varieties, Takanotsume, Punggak and Fushimi-amanaga. Eighteen amino acids were analyzed with the amino acid auto analyzer (Nikon densi JLC-6AH type).
The contents of asparagine is highest, and arginine, alanine and lysine are higher than the others. Asparagine and arginine contents rapidly increased from green maturing stage to red maturing stage, and then decreased. The other amino acids showed a little increase and gradually decreased with their contents keeping low. Hybrids showed the same tendency as the parents did, and there were high frequency of heterosis in amino acid amounts at each growth stage.
The nature of genetic behavior of the amino acid contents in red fruits was also studied by a diallel set of 6 varieties, Punggak, Takanotsume, Fushimi-amanaga, Goseung, Changyeung and Pet erson´s Green.
The F₁ means were slightly higher than their parental means, but it was not significant. Some F₁´s show higher contents than their higher parents, and it seemed to occur due to over dominance or epistasis. The general combining ability is higher than specific combining ability. Changyeung and Punggak show higher combining ability, and Takanotsume shows lower combining ability. There was a significantly positive correlation (r=0.734) between fresh weight and total amino acid.
|