Natural variations in the MYB transcription factor MYB31 determine the evolution of extremely pungent peppers

What is it about?

Capsaicinoids are intriguing genus-specialized metabolites that confer a pungent flavor to Capsicum fruits, and they are widely applied in different areas. Among the five domesticated Capsicum species, Capsicum chinense presents a high amount of capsaicinoids, which results in an extremely hot flavor. This study we explained the evolution of extremely pungent Capsicum chinense species and offers targets for engineering or selecting flavor in Capsicum.

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