The Influence of Different Factors on the Metabolism of Capsaicinoids in Pepper (<i>Capsicum annuum</i> L.)
Yuanling Yang,
Chengan Gao,
Qingjing Ye,
Chenxu Liu,
Hongjian Wan,
Meiying Ruan,
Guozhi Zhou,
Rongqing Wang,
Zhimiao Li,
Ming Diao,
Yuan Cheng
Affiliations
Yuanling Yang
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Chengan Gao
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Qingjing Ye
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Chenxu Liu
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Hongjian Wan
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Meiying Ruan
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Guozhi Zhou
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Rongqing Wang
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Zhimiao Li
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Ming Diao
College of Agriculture, Shihezi University, Shihezi 832003, China
Yuan Cheng
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
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.
