Selective breeding method of spicy purple chili

Abstract

The invention discloses a selective breeding method of spicy purple chili. The method comprises a step of parent selection. In the step of parent selection, female parent inbred line 9708A is produced by selecting Hexi chili line 92011 as female parent which has strong growth ability, high early-stage fruiting rate and disease resistance, selecting Anqing early chili line 92105 as male parent which has low first flower node, good prematurity and high fruiting rate under low-temperature low-light intensity conditions, hybridizing female parent and male parent, and performing continuous eight-generation individual-plant selective breeding to produce the high-generation inbred line which has prematurity, tolerance to low-temperature low light intensity and high whole growth period fruiting rate; and male parent inbred line 9718 is produced by selecting individual plants which have strong growth ability, long purple color stage, large lantern-like fruit shape and high fruiting rate from purple sweet pepper offspring, reserving seeds and performing continuous eight-generation inbreeding cultivation to produce the inbred line which is stable in main traits of interest. The fruit is horn-shaped, the fruit shape is straight, the fruit surface is slightly indented and lustrous, the fruit peel is thin, and the fruit flesh is moderately thick. The fruit has moderate spicy taste and excellent palatability.

Description

technical field [0001] The invention relates to the technical field of hybrid breeding, in particular to a method for breeding spicy purple peppers. Background technique [0002] China is a country that likes to eat spicy food. Slightly spicy and intensely spicy peppers are more popular in the market. Most of the pepper varieties used in production are hybrids between ordinary peppers, and the color of the peel is mostly green or green. They are similar in color, so the first generation of hybrids bred are mainly green and light green, and the color is relatively single. [0003] Colored sweet peppers are popular because they show other colors different from green during the growth period, which are edible and ornamental. Their nutritional value is also high, rich in vitamin C, capsaicin, and capsaicin. Increase appetite, promote fat metabolism and other effects. The darker the color, the higher the nutritional value. The nutritional content of purple sweet peppers is 1-1.5...

AI Technical Summary

Problems solved by technology

[0004] The above two pepper types cannot meet consumers’ requirements for spicy taste, rich color and rich nutrition. How to combine the advantages of the two to cultivate pepper varieties that meet the target requirements has become a new goal of pepper breeding.

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