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Quality Changes in Grafted Pepper (Capsicum annumm L.) Scion Fruit

Fisk, Tylar S
http://rave.ohiolink.edu/etdc/view?acc_num=osu1511899552661231

Abstract Details

2017, Master of Science, Ohio State University, Horticulture and Crop Science.
Root systems are known to have profound influences on nearly every aspect of plant development and biology, including vegetative and reproductive capacity. However, the specific impacts of intra-specific combinations of root and shoot systems, when combined in physical hybrids, on important physical, chemical, and sensory properties of Capsicum annumm pepper fruit are largely unknown. Grafting was used to combine the canopy and root system of two types of Capsicum plants (producers and non-producers of capsaicin and small, more elongated versus large, blocky fruit), thereby making it possible to examine the separate and combined roles of variety-specific roots and shoots in shaping key fruit characteristics, among them the concentration of capsaicin. Capsaicin is an ideal metabolite to study root-shoot interaction and roles because early stages of its biosynthetic pathway occur in the roots, with final assembly in the fruit at advanced stages of development. Fruit size, shape, wall thickness, and soluble solids levels were similarly tracked as they and capsaicin influence consumer acceptability and fruit marketability. The overall program involved field studies in 2016 and 2017, a targeted wintertime greenhouse study, and consumer sensory analysis. Overall, it was found that the Capsicum variety supplying the root system of the grafted plant had little influence on the variables measured when a sweet pepper was used as a scion. When a hot pepper was used as a scion the root system played a large role in influencing the capsaicinoid profile of the fruit. Implications of this finding include: a) that the variables measured are influenced by more than the root systems used here and b) that it may possible to employ rootstock-scion combinations without concern over rootstock influence on fruit in commercial production.
Matthew Kleinhenz (Advisor)
Joseph Scheerens (Advisor)
96 p.
Biology; Botany; Food Science; Horticulture
Pepper, Capsicum, Grafting, Graft, Hybrids, Physical Hybrids, Capsaicin, Capsaicinoid, Capsinoid, Fruit Quality

Recommended Citations

Citations

  • Fisk, T. S. (2017). Quality Changes in Grafted Pepper (Capsicum annumm L.) Scion Fruit [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1511899552661231

    APA Style (7th edition)

  • Fisk, Tylar. Quality Changes in Grafted Pepper (Capsicum annumm L.) Scion Fruit. 2017. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1511899552661231.

    MLA Style (8th edition)

  • Fisk, Tylar. "Quality Changes in Grafted Pepper (Capsicum annumm L.) Scion Fruit." Master's thesis, Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1511899552661231

    Chicago Manual of Style (17th edition)

osu1511899552661231
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This open access ETD is published by The Ohio State University and OhioLINK.