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Metabolic and Molecular Analysis to Explore Pepper (Capsicum annuum L).

Arul Daniel, J. (2014) Metabolic and Molecular Analysis to Explore Pepper (Capsicum annuum L). [Student Project Report] (Submitted)

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Abstract

Objectives: o Fatty acid profile at various stages of capsicum fruit ripening. o Molecular marker (RAPD) analysis of different capsicum accessions Methodology: For fatty acid analysis lipid was extracted by Modified Bligh & Dyer method and FAME was done to analyze the sample by GC& GC-MS. For RAPD analysis 15 different primers were procured from Operon Technologies out of which nine showed polymorphism. DNA was extracted by using CTAB method. The results were analyzed using NTSYS-pc, version 2.11w software. Results and conclusion: The fatty acid profiles were similar in the nine stages of ripening: the most abundant fatty acid was linoleic (C18:2) followed by linolenic (C18:3) and palmitic (C16:0); these fatty acids represent more than 80% of the total fatty acids and showed important variations during the ripening stages in byadgi chilli (Bellary byadgi accession). The oleic acid was seen at 40th day of the chilli fruit. It’s observed that there is a gradual increase of linoleic acid till 35th day after that it was almost constant. The linolenic acid concentration increased with the ripening stages. RAPD analysis-9 primers produced polymorphic and reproducible bands and were selected for further screening. In an assay of the 9 RAPD primers on the five cultivars, 40 bands were scored in the size range 0.1–1.5 kb. Of the 40 bands, 30 were polymorphic. With 78.4 % polymorphisms, Primer of OPAF-14 was found most efficient with 87.50 % polymorphism out of five bands. The Jaccard’s similarity coefficient ranged from 0.230 (between Naga and Bellary) to 0.939 (between Kaddi and Dabbi). The cladogram showed High similarity between Kaddi and Dabbi, Naga variety was distantly related.

Item Type: Student Project Report
Uncontrolled Keywords: Capsicum annuum, RAPD analysis, fatty acid analysis
Subjects: 600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2015 10:32
Last Modified: 17 Jun 2015 10:32
URI: http://ir.cftri.com/id/eprint/11844

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