Molecular Biology of Chili Pepper Anthocyanin Biosynthesis

Authors

  • César Aza-González Cinvestav-Unidad Irapuato
  • Héctor Gordon Núñez-Palenius Cinvestav-Unidad Irapuato
  • Neftalí Ochoa-Alejo 1, 2. Cinvestav-Unidad Irapuato

DOI:

https://doi.org/10.29356/jmcs.v56i1.281

Keywords:

Capsicum, chili pepper, anthocyanins

Abstract

Chili pepper (Capsicum spp.) is an important horticultural crop worldwide. Chili pepper fruits from different Capsicum species have been highly consumed in Mexico since pre-Columbian times. Some Capsicum species synthesize and accumulate anthocyanins in different tissues and organs. Although the anthocyanin biosynthetic pathway has been established for different plant species, very few studies on anthocyanin chemistry, biochemistry and molecular biology of these pigments produced by chili peppers have been reported. In this review we describe the information on the type of anthocyanins synthesized and accumulated in chili pepper, and also on the molecular biology of the biosynthetic pathway. Additionally, we discuss the applications of current knowledge for the genetic manipulation, through genetic engineering, of this trait, and also the future anthocyanin-related research areas in Capsicum.

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Author Biographies

César Aza-González, Cinvestav-Unidad Irapuato

Departamento de Ingeniería Genética de Plantas

Héctor Gordon Núñez-Palenius, Cinvestav-Unidad Irapuato

Departamento de Ingeniería Genética de Plantas

Neftalí Ochoa-Alejo, 1, 2. Cinvestav-Unidad Irapuato

  1. Departamento de Ingeniería Genética de Plantas
  2. Departamento de Biotecnología y Bioquímica

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Published

2017-10-12

Issue

Vol. 56 No. 1 (2012): Special Issue dedicated to Dr. Estela Sánchez Quintanar

Section

Regular Articles

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