US2006195921A1PendingUtilityA1

Fruits of the genus capsium with improved taste and enhanced nutritional value

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Assignee: ENZA ZADEN DE ENKHUIZER ZAADHAPriority: Apr 14, 2003Filed: Apr 14, 2003Published: Aug 31, 2006
Est. expiryApr 14, 2023(expired)· nominal 20-yr term from priority
Inventors:Anton Arnold Van Der Heiden
A01H 5/08A01H 6/822
33
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Claims

Abstract

The present invention relates to a method for obtaining fruits of plants of the genus Capsicum with improved taste and enhanced nutritional value and especially to fruits with increased sucrose and/or ascorbic acid content as compared to plants of a similar type. The method involves manipulation of the CL and the Y loci of plants of the genus Capsicum

Claims

exact text as granted — not AI-modified
1 - 11 . (canceled)  
   
   
       12 . A method for enhancing the sugar content and/or nutritional value of fruits of a plant of the genus  Capsicum,  the method comprising manipulating the CL and the Y loci.  
   
   
       13 . The method according to  claim 12 , wherein the manipulation provides a plant of the genus  Capsicum  comprising two recessive y alleles and two recessive cl alleles.  
   
   
       14 . The method according to  claim 13 , wherein the y allele is derived from a plant selected from the group consisting of  Capsicum annuum, Capsicum baccatum, Capsicum frutescens, Capsicum chinense,  and  Capsicum chacoense.    
   
   
       15 . The method according to  claim 13 , wherein the y allele is derived from  Capsicum annuum.    
   
   
       16 . The method according to  claim 13 , wherein the recessive cl allele is derived from a plant selected from the group consisting of  apsicum annuum, Capsicum baccatum, Capsicum frutescens, Capsicum chinense,  and  Capsicum chacoense.    
   
   
       17 . The method according to  claim 13 , wherein the recessive cl allele is derived from  Capsicum annuum.    
   
   
       18 . The method according to  claim 12 , wherein the manipulation results in a plant characterized by fruits having a sucrose content which is at least 1.5 times higher than the sucrose content of fruits of a plant of the genus  Capsicum  of a similar type.  
   
   
       19 . The method according to  claim 18 , wherein the sucrose content of the fruits is more than 5 grams per kilogram fresh weight.  
   
   
       20 . The method according to  claim 18 , wherein the sucrose content of the fruits is 5-40 grams per kilogram fresh weight.  
   
   
       21 . The method according to  claim 18 , wherein the sucrose content of the fruits is 5.4 to 16.8 grams per kilogram fresh weight.  
   
   
       22 . The method according to  claim 12 , wherein the enhanced nutritional value is characterized by fruits of the plant having an enhanced ascorbic acid content relative to the fruits of a similar type plant of the genus  Capsicum.    
   
   
       23 . The method according to  claim 22 , wherein the ascorbic acid content is at least 1.3 times higher than the ascorbic acid content in fruits of a plant of the genus  Capsicum  of a similar type.  
   
   
       24 . The method according to  claim 23 , wherein ascorbic acid content of the fruits is more than 2 grams per kilogram fresh weight.  
   
   
       25 . The method according to  claim 23 , wherein ascorbic acid content of the fruits is 2 to 7 grams per kilogram fresh weight.  
   
   
       26 . The method according to  claim 23 , wherein the ascorbic acid content of the fruits is 2.1 to 2.85 grams per kilogram fresh weight.  
   
   
       27 . The method according to  claim 12 , wherein the plant is Evergreen 7181.  
   
   
       28 . The method according to  claim 12 , wherein the plant is Evergreen 6203.  
   
   
       29 . A method for increasing the sucrose content of fruits of a plant of the genus  Capsicum,  comprising manipulating the CL and the Y loci to provide two recessive y alleles and two recessive cl alleles, wherein the sucrose content is increased to at least 1.5 times higher than the sucrose content of fruits of a plant of the genus  Capsicum  of a similar type.  
   
   
       30 . A method of increasing the ascorbic acid content of a plant of the genus  Capsicum  comprising the method of  claim 29 , wherein the ascorbic acid content is increased to at least 1.3 times higher than the ascorbic acid content in fruits of a plant of the genus  Capsicum  of a similar type.  
   
   
       31 . The method of  claim 30  wherein the sucrose content is increased to more than 5 grams per kilogram fresh weight, and the ascorbic acid content is increased to more than 2 grams per kilogram fresh weight.

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