分子生物技術加速高適應性彩椒之選育

Abstract

番椒 ( Capsicum annuum) 涵蓋所有甜椒及部分辣椒商業品種；典型的番椒果實顏色為綠色或紅色(後熟果色)，但基於營養與美味，新興彩色甜椒已成為新寵。鑒於目前經濟生產的商業品種不具耐熱特性，在台灣平地進行設施周年生產的品質與產量低落。本研究利用多樣性種原，經純化與雜交育種技術，取得生長勢較佳之雜交種，進行周年生產能力評估，選拔高適應性之新品系。為因應早期選種或雜交種檢測目標，同時亦開發出多個果色、辣味分子標誌；並建置花粉保存與活力檢測技術，提升高適應性雜交種之選種效率。 Peppers (Capsicum annuum) include all sweet pepper and some of chili varieties. The classic fruit color of pepper is green or red (ripening fruit color); however, the color peppers have become more and more popular in the markets based on their nutrition and flavor. Due to without heat-tolerant of commercial varieties, the yield and quality of year-round production in the facilities are poor in Taiwan. In this study, we have obtained the hybrids with better growth vigor from diverse germplasms through the techniques of purification and crossing. At the same time, the molecular markers linked with fruit color or pungency were also developed for the early selection of germplasms or hybrids. The techniques of pollen preservation and vitality investigation were also established for improving the efficiency for the selection of highly adaption hybrids.