Analysis of Fruit Colors in Three Maturation Stages of Several Types of Chili Pepper Based on Morphology, Physiology and Molecular
Estri Laras Arumingtyas, Rosina Monica, Rodiyati Azrianingsih, Mufidah Afiyanti

Biology Department,
Faculty of Mathematics and Natural Sciences,
Brawijaya University,
Jl. Veteran,
Malang
Indonesia

Abstract

Cakra Hijau, G1M8 and HV-149 chili plants are species of Capsicum frutescens that have varied fruit color characters. The purpose of this study was to compare the morphology, carotenoid content and analyze the variation of the Psy1 gene from the three types of chili plants. The observed characters were plant height, number of branches, color, flower position and shape, fruit color, fruit length, fruit diameter, fruit weight and number of seeds. Carotenoid content was measured from 3 stages of fruit ripening using a spectrophotometer. Psy1 gene profiles were analyzed by sequencing, aligned, compared with Capsicum annuum cultivar Sirenevyjy shokolad Psy1 gene (MT313933.1) on NCBI. The results showed that the plant height, number of branches, length and diameter and fruit weight of the three types of chili pepper were significantly different, while the number of seeds was not significantly different. The carotenoid content of the three types of chili was not significantly different, but based on the stage of fruit ripening, it was significantly different. When compared with the reference varieties, the Psy 1 gene from the three types of cayenne pepper experienced a transversion mutation from guanine to thymine, while when compared between the types studied, the G1M8 strain experienced a point mutation in the form of substitution from cytosine to guanine and the HV-149 variety experienced an insertion mutation. in the form of adenine at the base position 271. The difference in color changes in the ripening process of the three types of chili pepper may be related to the different profile of the Psy1 gene.

Keywords: chili pepper, fruit color, maturation, Psy1

Topic: Biotechnology