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Literature summary for 5.3.99.8 extracted from

  • Ha, S.H.; Kim, J.B.; Park, J.S.; Lee, S.W.; Cho, K.J.
    A comparison of the carotenoid accumulation in Capsicum varieties that show different ripening colours: deletion of the capsanthin-capsorubin synthase gene is not a prerequisite for the formation of a yellow pepper (2007), J. Exp. Bot., 58, 3135-3144.
    View publication on PubMed

Application

Application Comment Organism
agriculture red peppers accumulate increasing levels of total carotenoids during ripening, whereas non-red peppers accumulate lower levels of total carotenoids of varying composition. The expression levels of the phytoene synthase, phytoene desaturase, and capsanthin-capsorubin synthase genes are high in peppers with high levels of total carotenoid. The gene of capsanthin-capsorubin synthase is present in two Capsicum varieties whose ripe colour is yellow Capsicum sp.

Organism

Organism UniProt Comment Textmining
Capsicum sp.
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red peppers accumulate increasing levels of total carotenoids during ripening, whereas non-red peppers accumulate lower levels of total carotenoids of varying composition. The expression levels of the phytoene synthase, phytoene desaturase, and capsanthin-capsorubin synthase genes are high in peppers with high levels of total carotenoid. The gene of capsanthin-capsorubin synthase is present in two Capsicum varieties whose ripe colour is yellow
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