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Quality Changes in Grafted Pepper (Capsicum Annumm L.) Scion Fruit

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Quality Changes in Grafted Pepper (Capsicum Annumm L.) Scion Fruit Quality Changes in Grafted Pepper (Capsicum annumm L.) Scion Fruit THESIS Submitted in Partial Fulfillment of the Departmental Requirements for the Degree of Master of Science By Tylar S. Fisk, B.A. Graduate Program in Department of Horticulture and Crop Science The Ohio State University 2017 Master’s Exam Committee: Professor Mathew D. Kleinhenz, Advisor Professor Joseph C. Scheerens, Advisor Professor Joshua B. Blakeslee Professor James D. Metzger Copyrighted by Tylar Fisk 2017 Abstract Root systems are known to have profound influences on nearly every aspect of plant development and biology, including vegetative and reproductive capacity. However, the specific impacts of intra-specific combinations of root and shoot systems, when combined in physical hybrids, on important physical, chemical, and sensory properties of Capsicum annumm pepper fruit are largely unknown. Grafting was used to combine the canopy and root system of two types of Capsicum plants (producers and non-producers of capsaicin and small, more elongated versus large, blocky fruit), thereby making it possible to examine the separate and combined roles of variety-specific roots and shoots in shaping key fruit characteristics, among them the concentration of capsaicin. Capsaicin is an ideal metabolite to study root-shoot interaction and roles because early stages of its biosynthetic pathway occur in the roots, with final assembly in the fruit at advanced stages of development. Fruit size, shape, wall thickness, and soluble solids levels were similarly tracked as they and capsaicin influence consumer acceptability and fruit marketability. The overall program involved field studies in 2016 and 2017, a targeted wintertime greenhouse study, and consumer sensory analysis. Overall, it was found that the Capsicum variety supplying the root system of the grafted plant had little influence on the variables measured when a sweet pepper was used as a scion. When a hot pepper was used as a scion the root system played a large role in influencing the capsaicinoid profile of the fruit. Implications of this finding include: a) that the variables measured are influenced by more than the root systems used here and b) that it may possible to employ rootstock-scion combinations without concern over rootstock influence on fruit in commercial production. ii This thesis is dedicated to my father James Fisk iii Acknowledgements I would like to thank this time to thank all the people who helped make this project possible. First I would like to thank Joe Scheerens and Matt Kleinhenz without who this project never could have come to fruition. It was with their guidance and effort that I was able to conduct, learn, and grow as much as I did throughout this process. I would also like to thank Lisa Robbins who at times was like a third mentor for me and helped to keep my sanity throughout this process. Without the three of them this project would have been much more difficult. I would also like to thank Jim Metzger and Josh Blakeslee who not only offered guidance and support but helped to illuminate to proper path to take at difficult crossroads in the project. Two additional people I would like to thank are Michelle Jones and Brian McSpadden Gardener without whom I may never have been at the OARDC or graduate school. Finally I would like to thank everyone I have had the pleasure of interacting with during my time at the OARDC, it has been a great experience and one that I will miss. iv Vita 2015…………………………………………………B.A. Biochemistry, The College of Wooster 2015 to present ……………………………….…….M.S. Horticulture and Crop Science, The Ohio State University Fields of Study Major Field: Horticulture and Crop Science v Table of Contents Abstract……………………………………………………………………………………...ii Dedication……………………………………………………………………………………iii Acknowledgements…………………………………………………………………………iii Vita…………………………………………………………………………………………v List of Tables……………………………………………………………………………….ix List of Figures……………………………………………………………………………..x Chapter 1: Introduction ....................................................................................................... 1 Chapter 2: Literature Review .............................................................................................. 3 Fruit Quality ..................................................................................................................... 3 What is Fruit Quality? ................................................................................................ 3 Fruit Quality in Pepper.............................................................................................. 3 Capsaicin and Capsiate .................................................................................................... 5 What are they? .............................................................................................................. 5 Beneficial Properties ..................................................................................................... 5 Plant Benefits and Environmental Production Impacts ................................................ 6 Genetic Influences ........................................................................................................ 7 Pun1 and p-AMT .......................................................................................................... 7 Why Root System Changes Matter ............................................................................... 8 vi Grafting .......................................................................................................................... 11 What is Grafting .......................................................................................................... 11 Benefits of Grafting .................................................................................................... 11 Grafting Fruit Quality Changes ................................................................................. 12 Conclusions .................................................................................................................... 14 Citations ......................................................................................................................... 15 Chapter 3: Grafted Scion Fruit Analysis ........................................................................... 29 Introduction .................................................................................................................... 29 Materials and Methods ................................................................................................... 32 Materials, Solvents, and Reagents .............................................................................. 32 Year 1 Field Study ...................................................................................................... 32 Second Year Field Study ............................................................................................ 34 Greenhouse Study ....................................................................................................... 34 General Horticultural Behavior................................................................................... 35 General Fruit Quality .................................................................................................. 36 Secondary Metabolite Composition ............................................................................ 37 Sensory Quality Analysis ............................................................................................ 39 Data Anaylsis .............................................................................................................. 41 Results and Discussion .................................................................................................. 42 General Horticultural Behavior................................................................................... 42 vii General Fruit Quality .................................................................................................. 44 Secondary Metabolite Composition ............................................................................ 45 Sensory Quality Analysis ............................................................................................ 48 Citations ......................................................................................................................... 50 Appendix A: HPLC Method Optimization ....................................................................... 69 Materials and Methods ................................................................................................... 69 Extraction Solvents ..................................................................................................... 69 Solvent Gradient ......................................................................................................... 71 Results and Discussion .................................................................................................. 72 Extraction Solvents ..................................................................................................... 72 Solvent Gradient ......................................................................................................... 72 Summary ........................................................................................................................ 73 Citations ......................................................................................................................... 74 Complete
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