Genetic and Capsaicin Content Diversity of Potentially Local Native Peppers of Thailand

Abstract

     Potentially local Thai chili peppers are a potential crop. There is an important ingredient in the traditional cuisine of Thailand. Currently, one of the potential crops chili extracts they are the main ingredients are used cosmetic and medicinal products. Therefore, it is needed to conduct the field survey and phytochemical study of this plant to establish the necessary data for effective use. The objective of this study was to characterize the diversity of local-chili varieties to use for further development of new chili varieties. Conducted a survey and collected among 42 accessions of small-fruit landraces collected from 16 sources of the country. Study morphology following IBPGR descriptor. Analysis of DNA molecular by using by AFLP technique and quantitative analysis of collected indigenous peppers phytochemicals. Morphological characterization results showed that the mean values of each variable of morphology were subjected to principal component analysis (PCA) and group analysis. Both analyzes were able to separate the small-scale accession into four main groups independent of the pepper type and the source from which it was collected. Analysis of genetic diversity by molecular markers and identification the data were analyzed on the basis of PCA and group analysis it was found that using 10 primer pairs, 153 DNA bands appeared, with similarity coefficients in the range of 0.19-0.85. Grouping can be divided into 4 large groups. Considering the yield and content of capsaicin, it was found that 10 varieties of chili peppers with potential for further cultivar production and development were, the results showed that the highest yielding strain was KRIC004, KRIC002, LEIC003, TAKC001 and NSTC001 while the chili with high capsaicin content was MHSC077, MHSC073, PBIC001, MHSC038, PREC001 and MHSC033.