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Article

Mutation Associated with Orange Fruit Color Increases Concentrations of β-Carotene in a Sweet Pepper Variety (Capsicum annuum L.)

1
Department of Breeding, Variety Maintenance and Introduction, Maritsa Vegetable Crops Research Institute, 32 Brezovsko Shosse St., 4003 Plovdiv, Bulgaria
2
Department of Breeding and Seed Production, Tobacco and Tobacco Products Institute, 4108 Markovo, Bulgaria
3
Department of Biochemistry, Sofia University, 8 Dragan Tzankov, 1164 Sofia, Bulgaria
4
Plant Breeding and Genetics Section, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, International Atomic Energy Agency, 1400 Vienna, Austria
*
Author to whom correspondence should be addressed.
Academic Editors: Fani Mantzouridou and Stella Ordoudi
Foods 2021, 10(6), 1225; https://doi.org/10.3390/foods10061225
Received: 21 March 2021 / Revised: 18 May 2021 / Accepted: 18 May 2021 / Published: 28 May 2021
(This article belongs to the Special Issue Natural Carotenoids as Functional Food Ingredients)
Pepper is the second most important vegetable crop in Bulgarian agriculture and has become the subject of extensive breeding programs that frequently employ induced mutagenesis. The success of breeding programs can be enhanced by the efficient and integral application of different biochemical and molecular methods to characterize specific mutant alleles. On the other hand, identifying new cost-effective methods is important under a limited-resources environment. In this paper we compare the levels of five health-related carotenoid compounds of fruits (α-carotene, β-carotene, lutein, β-cryptoxanthin, zeaxanthin) between a mutant variety Oranzheva kapia (possessing high ß-carotene concentration) and a corresponding initial pepper variety Pazardzhishka kapia 794. Both varieties are intended for fresh consumption. Pepper is a major natural source of β-carotene. It was observed that fruit at both commercial and botanical maturity from mutant variety had greater α-carotene and β-carotene concentrations to the initial variety (7.49 and 1.94 times higher, respectively) meaning that the mutant was superior in fruit quality to the initial genotype. Two hydroxylase enzymes, converting α- and β-carotene to lutein and zeaxanthin, respectively, are known to exist in pepper and are encoded by two genes on chromosomes 3 and 6-CrtZchr03 and CrtZchr06. The molecular characterization of the mutant variety through locus-specific Polymerase chain reaction amplification, gene cloning and sequencing as well as expression was performed. Our results suggest that the increased ß-carotene accumulation in the mutant variety Oranzheva kapia results from a biosynthetic pathway breakdown due to deletion of CrtZchr03 gene. View Full-Text
Keywords: carotenoids; β-carotene hydroxylase; sweet pepper; mutagenesis; high performance liquid chromatography; molecular characterization carotenoids; β-carotene hydroxylase; sweet pepper; mutagenesis; high performance liquid chromatography; molecular characterization
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MDPI and ACS Style

Tomlekova, N.; Spasova-Apostolova, V.; Pantchev, I.; Sarsu, F. Mutation Associated with Orange Fruit Color Increases Concentrations of β-Carotene in a Sweet Pepper Variety (Capsicum annuum L.). Foods 2021, 10, 1225. https://doi.org/10.3390/foods10061225

AMA Style

Tomlekova N, Spasova-Apostolova V, Pantchev I, Sarsu F. Mutation Associated with Orange Fruit Color Increases Concentrations of β-Carotene in a Sweet Pepper Variety (Capsicum annuum L.). Foods. 2021; 10(6):1225. https://doi.org/10.3390/foods10061225

Chicago/Turabian Style

Tomlekova, Nasya, Velichka Spasova-Apostolova, Ivelin Pantchev, and Fatma Sarsu. 2021. "Mutation Associated with Orange Fruit Color Increases Concentrations of β-Carotene in a Sweet Pepper Variety (Capsicum annuum L.)" Foods 10, no. 6: 1225. https://doi.org/10.3390/foods10061225

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