The unique trait ‘pungency’ in peppers (Capsicum.) results from the secondary metabolites known as capsaicinoids.Previous studies have identified a single dominant gene, Pun1, to be involved in biosynthesis of capsaicin. Molecular markersto distinguish between presence and absence of pungency have already been developed. But there have been little studies andinformation concerning the genetic control of quantitative trait of capsaicinoid content in Capsicum fruit. The purpose of thisstudy aimed cultivation and evaluation of F7 RIL population for QTL analysis related to the capsaicinoid content. We haveevaluated several horticultural characteristics including the capsaicinoid content in two parents and 93 plants of F7 generation.The capsaicinoid content of pungent parent, Saengryeg 211 was found to be 341.6 mg/100 g, which was higher than pungentcultivar, ‘Chungyang’. For the non-pungent parent, Saengryeg 213, it was 0mg/100 g. This coincidence with molecular markerrelated to presence/absence of pungency. The capsaicinoid content in 93 plants of F7 generation ranges from 77.8 mg/100 g to1046.0 mg/100 g and its distribution in pungent lines showed a normal curve pattern. These results provide a strong foundationof this mapping population for further QTL analysis studies related to fruit quality including the pungency level.
