Author：Jau-Yueh Wang^1,5, Yi-Wen Wang², Da-Gin Lin³, Feng-Chyi Lin⁴

Abstrct：

    Peppers (Capsicum annuum) include all sweet pepper and some of chili varieties. The classic fruit color of pepper is green or red (ripening fruit color); however, the color peppers have become more and more popular in the markets based on their nutrition and flavor. Due to without heat-tolerant of commercial varieties, the yield and quality of year-round production in the facilities are poor in Taiwan. In this study, we have obtained the hybrids with better growth vigor from diverse germplasms through the techniques of purification and crossing. At the same time, the molecular markers linked with fruit color or pungency were also developed for the early selection of germplasms or hybrids. The techniques of pollen preservation and vitality investigation were also established for improving the efficiency for the selection of highly adaption hybrids.

Key words: Molecular biotechnology, High adaptability, Color pepper.

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¹ Assistant Researcher, Biotechnology Division, TARI, Taichung, Taiwan, ROC.
² Assistant Researcher, Biotechnology Division, TARI, Taichung, Taiwan, ROC.
³ Assistant Researcher Fellow, Biotechnology Division, TARI, Taichung, Taiwan, ROC.
⁴ Associate Researcher, Applied Zoology Division, TARI, Taichung, Taiwan, ROC.
⁵ Corresponding author, e-mail: dagin@tari.gov.tw; Tel: 886-4-23317353.

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