1. Tradition, quality and biotechnology in Hungarian spice pepper ( Capsicum annuum L.) breeding
- Author
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Z. Ábrahám Táborosi, György Somogyi, Csaba Lantos, Zoltán Kristóf, Zoltan Timar, A. Gémes Juhász, Norbert Somogyi, Pál Vági, J. Pauk, and Róbert Mihály
- Subjects
business.industry ,Stamen ,Biology ,Hybrid seed ,Biotechnology ,Microspore ,Micropropagation ,Botany ,Pepper ,Doubled haploidy ,Ploidy ,business ,Agronomy and Crop Science ,Hybrid - Abstract
Spice pepper production has a history of almost 300 years in the southern part of Hungary. In this study the results of two biotechnological improvements are summarized. Anther and isolated microspore culture techniques were improved to release haploid and doubled haploid (DH) lines for spice pepper breeding. Both the anther and isolated microspore culture methods were successfully used in spice pepper haploid production. Microspore culture-derived structures were analysed to identify their different parts. Green plantlets were regenerated from embryos derived from both anther and microspore cultures. Their doubled haploid analogues were integrated into Hungarian spice pepper hybrid seed breeding programmes. One hybrid, Sláger, was released as a new genotype for spice pepper production in 2008 and two hybrid candidates (Délibáb and Bolero) are now being tested in official trials.
- Published
- 2010