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Journal of Heredity Advance Access published online on January 24, 2008
Journal of Heredity, doi:10.1093/jhered/esm108
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© The American Genetic Association. 2008. All rights reserved. For permissions, please email: journals.permissions@oxfordjournals.org.

Effects of Anthocyanin and Carotenoid Combinations on Foliage and Immature Fruit Color of Capsicum annuum L.

Gordon J. Lightbourn, Robert J. Griesbach, Janet A. Novotny, Beverly A. Clevidence, David D. Rao, and John R. Stommel

From the Department of Biology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061 (Lightbourn); United States Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, the Floral and Nursery Plant Research Unit, U.S. National Arboretum, 10300 Baltimore Avenue, Beltsville, MD 20705 (Griesbach); the Diet and Human Performance Laboratory, Beltsville Human Nutrition Research Center, 10300 Baltimore Avenue, Beltsville, MD 20705 (Novotny, Clevidence, and Rao); and the Genetic Improvement of Fruits and Vegetables Laboratory, Plant Sciences Institute, 10300 Baltimore Avenue, Beltsville, MD 20705 (Stommel)

Address correspondence to J. R. Stommel at the address above, or e-mail: john.stommel{at}ars.usda.gov.

Shades ranging from violet to black pigmentation in pepper (Capsicum annuum L.) are attributed to anthocyanin accumulation. High-performance liquid chromatography and mass spectrometry analysis of violet and black fruit tissue identified a single anthocyanin that was determined to be delphinidin-3-p-coumaroyl-rutinoside-5-glucoside. Leaf tissue of a black-pigmented foliage genotype contained the same anthocyanin found in fruit but at a considerably higher concentration in comparison to violet and black fruit tissue. Fruit chlorophyll concentration was approximately 14-fold higher in black fruit in comparison to violet fruit that contained relatively little chlorophyll. β-carotene, lutein, violaxanthin, and neoxanthin carotenoid concentrations in black fruit were also significantly greater in comparison to violet fruit. High concentrations of delphinidin in combination with chlorophyll and accessory carotenoid pigments produced the characteristic black pigmentation observed in fruits and leaves of selected genotypes. Anthocyanins were accumulated in the outer mesocarp of violet and black fruit and in the palisade and mesophyll cells of black leaves. Consistent with chlorophyll content of respective genotypes, chloroplast density was greater in cells of black fruits. Utilizing Capsicum pigment variants, we determine the biochemical factors responsible for violet versus black-pigmented pepper tissue in the context of described pepper color genes.

Corresponding Editor: Prem Jauahar

Received December 8, 2006
Accepted October 10, 2007


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