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

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.