Expression of the heterosis and combining ability of free amino acid content in intraspecific hybrids of pepper (Capsicum annuum)
1985
Park, J.B. (Seoul City Univ., Seoul (Korea R.))
The change of free amino acid contents during the fruit development in hot pepper was studied by a diallel set of three varieties, Takanotsume, Punggak and Fushimi-amanaga. Eighteen amino acids were analyzed with the amino acid auto analyzer (Nihon densi JLC-6AH type). The contents of asparagine was highest, and arginine, alanine and lysine were higher than the others. Asparagine and arginine contents rapidly increased from green maturing stage to red maturing stage, and then decreased
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