PUNGENCY

作品数：8被引量：12H指数：2
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相关领域：农业科学更多>>
相关作者：李越毕然董雨薇郭庆勋阮文渊更多>>
相关机构：吉林大学更多>>
相关期刊：《Science China Chemistry》《Pharmacology & Pharmacy》《Horticultural Plant Journal》《Journal of Northeast Agricultural University(English Edition)》更多>>
相关基金：国家高技术研究发展计划国家自然科学基金更多>>
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Two APETALA2/ETHYLENE RESPONSE FACTORS coordinately with Ca MYC2 positively regulate capsaicinoid biosynthesis in pepper(Capsicum annuum)
《Horticultural Plant Journal》2025年第1期275-289,共15页Jiali Song Renjian Liu Guoju Chen Jianjun Lei Zuoyang Ning Xiangru Tang Xiaowan Xu Muxi Chen Bihao Cao Changming Chen Zhangsheng Zhu 
funded by the National Natural Science Foundation of China(Grant Nos.32202502,U21A20230,32070331,32102380 and 32072580);National Key Research and Development Program(Grant No.2018YFD1000800);the Key-Area Research and Development Program of Guangdong Province(Grant No.2022B0202080001);the Special Fund for Seed Industry of Guangdong Province Rural Revitalization Strategy(Grant No.2022-NPY00-024);Tibet Autonomous Region of Lhasa City Science and Technology Project(Grant No.LSKJ202310);the Science and Technology Project of Bijie City(Grant No.BKK2022-3)。
The transcriptional cascade and regulatory loop play crucial roles in regulating plant-specialized metabolite biosynthesis.Capsaicinoids are unique to the genus Capsicum and confer a pungent flavor to its fruits.Howev...
关键词：CAPSICUM Specialized metabolites PUNGENCY Transcription factor AP2/ERF MYC 
Pepper variome reveals the history and key loci associated with fruit domestication and diversification被引量：3
《Molecular Plant》2022年第11期1744-1758,共15页Yacong Cao Kang Zhang Hailong Yu Shumin Chen Donghui Xu Hong Zhao Zhenghai Zhang Yinqing Yang Xiaozhen Gu Xinyan Liu Haiping Wang Yaxin Jing Yajie Mei Xiang Wang Véronique Lefebvre Weili Zhang Yuan Jin Dongliang An Risheng Wang Paul Bosland Xixiang Li IIan Paran Baoxi Zhang Giovanni Giuliano Lihao Wang Feng Cheng 
China National Key Technology Research and Development Program(2016YFD0100200,2016YFD0101700,2018YFD1000800,and 2020YFD1001100);National Natural Science Foundation of China(NSFC grants 31722048,31972411,3170110879,32102382,and 32102386);Central Public-interest Scientific Institution Basal Research Fund(Y2022GH04,IVF-BRF2021015);Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences(CAAS-ASTIP-IVFCAAS);Earmarked Fund for the China Agriculture Research System(CARS-25);CAAS-GAAS Coordinated Innovation Project of the Chinese Academy of Agricultural Sciences(2019);Key Laboratory of Biology and Genetic Improvement of Horticultural Crops,Ministry of Agriculture and Rural Affairs,P.R.China;Horizon 2020 G2P-SOL project(grant no.677379)from the EU.
Pepper(Capsicum spp.)is an important vegetable crop that provides a unique pungent sensation when eaten.Through construction of a pepper variome map,we examined the main groups that emerged during domestication and br...
关键词：CAPSICUM variome DOMESTICATION fruit orientation PUNGENCY fruit shape sweet pepper blocky fruit pepper narrow fruit pepper 
Cloning and Expression of Pun1 Gene Controlling Pungency of Pepper (Capsicum spp.)被引量：1
《Agricultural Science & Technology》2016年第11期2483-2488,共6页董雨薇 孙樱燃 毕然 孙宁莉 阮文渊 李越 王晶莹 郭庆勋 
Supported by College Student Innovation Fund Project of Jilin University(2015821243)~~
[Objective] This study was conducted to investigate cloning and expression of Pun1 gene controlling pungency of pepper. [Method] With Capsicum annuum L as a material, the cDNA sequence of Capunl gene was obtained, wit...
关键词：PUNGENCY Pun1 gene Transient expression Prokaryotic expression 
A <i>Comt</i>1 Loss of Function Mutation Is Insufficient for Loss of Pungency in <i>Capsicum</i>被引量：1
《American Journal of Plant Sciences》2015年第8期1243-1255,共13页Sota Koeda Kosuke Sato Yuri Tanaka Rihito Takisawa Akira Kitajima 
The participation of O-methyltransferase (COMT) in phenylpropanoid-mediated capsaicinoid biosynthesis has long been proposed. Ferulic acid, a phenylpropanoid intermediate, is a precursor of capsaicinoid biosynthesis a...
关键词：CAPSAICINOIDS CAPSICUM COMT Pepper Phenylpropanoid Pathway PUNGENCY 
Studies on the synthesis,pungency and anti-biofouling performance of capsaicin analogues被引量：4
《Science China Chemistry》2012年第3期435-442,共8页PENG BiXian WANG JunLian PENG ZhengHong ZHOU ShengZe WANG FengQi JI YongLiang YE ZhangJi ZHOU XiangFeng LIN Tong ZHANG XiaoBin 
supported by the National HighTechnology Research and Development Program of China (863 Program 2010AA065104)
Ten capsaicin analogues were synthesized and their pungency degrees were determined through Scoville Organoleptic Test. The relationship between the structure and pungency degree of these capsaicin analogues was discu...
关键词：capsaicin analogues PUNGENCY relationship between structure and pungency degree anti-biofouling performance 
A Study of Pungency of Capsaicinoid as Affected by Their Molecular Structure Alteration被引量：2
《Pharmacology & Pharmacy》2011年第3期109-115,共7页Jun-Lian WANG Zheng-hong PENG Sheng-ze ZHOU Jin-xi Zhang Song-fei Zhang Xiang-feng ZHOU Xiao-bin ZHANG Bi-xian PENG 
An attempt was made in an effort to synthesize a series of capsaicinoids, most of which are synthesized in our laboratory and characterized to be completely new members of capsaicinoids. The Structure-pungency depende...
关键词：Capsaicinoid PREPARATION Structure PUNGENCY 
Effects of Nitrogenous Fertilizer on Pungency of Hot Pepper (Capsicum annuum L.) Fruits
《Journal of Northeast Agricultural University(English Edition)》2005年第2期102-104,共3页WANG Jin-ling LV Chang-shan YU Guang-jian 
The response of pungency of hot pepper fruits nitrogenous fertilizer on was invesigated. The results indicated that nitrogenous fertilizer had a significant effect on the capsaicin content of hot pepper fruits at 35 a...
关键词：capsaicin hot pepper nitrogenous fertilizer peroxidase activity 
Light Intensity Affects Pungency of Hot Pepper(Capsicum annuum L.) Fruits被引量：1
《Journal of Northeast Agricultural University(English Edition)》2005年第1期33-36,共4页LVChang-shan WANGJin-ling YUGuang-jian 
This study was carried out both laboratory and field experiment to research the effects of three different light intensity on capsaicin content of hot pepper fruits during the growing stage, the varieties in the study...
关键词：hot pepper light intensity CAPSAICIN 
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