Scientists from the Institute for the Preservation and Improvement of Valencian Agro-diversity (Comav) are conducting research to obtain new pepper varieties able to increase their sales based on their organoleptic qualities, particularly their aroma.
The results of this study have been published in the magazine "Scientia Horticulturae," according to a statement from the institution.
Their findings could be the key for the future production of peppers with pre-chosen aromas, whether fruity or herby.
The study completes previous research during which up to fifteen varieties of common peppers (Capsicum annuum) were analysed and two related species with very different aromatic profiles.
The variability and number of volatile compounds were observed in detail for each type and over 150 previously unknown compounds were discovered.
The research published confirms a clear parental effect in the composition of volatiles in peppers, so that if we cross a variety with a given volatile compound profile with another variety that has a complementary profile, the hybrid will agglutinate the sensory patters from both parents.
This takes place with both the ripe and the unripe fruit, explained the researcher from Comav and head of the study, Adrián Rodríguez-Burruezo.
This finding, he pointed out, is fundamental within the field of genetic improvements, as it reveals one of the keys to obtaining a product that meets the exact needs of a given sector.
If we want a green pepper of a given size and a strong herby aroma, "we will cross two parents with fruits that, in unripe condition, are rich in volatile compounds responsible for a herby aroma, such as aldehydes and sulphur compounds, as well as the complementary," he explained.
The study, conducted with support from the Valencian Institute of Agricultural Research (IVIA) and the Agroalimed Foundation, proves that it is possible to obtain the desired product by crossing those complementary profiles.
This time, researchers have worked with California Wonder peppers (the most common variety in Europe), Piquillo peppers, Chilli peppers, Serrano peppers and others.
Source: hortoinfo.es
