Tantri Swandari Primary Author Adi Cahya Kurniawan Additional Author Panjisakti Basunanda Primary Author Aziz-Purwantoro Additional Author mixed material bibliography Artikel Dosen Artikel Dosen 2014 monographic id Indonesia

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Anthocyanins are pigments widespread in nature and responsible for red, blue, and purple colors in many plant tissues including fruits, stems, leaves, flowers and roots. Anthocyanin are accumulated at different levels in plants and have several biological functions, such as attracting pollinators, preventing plant photo-oxidative damage, and play important role in plant defense. In chilli peppers (Capsicum spp.), anthocyanin are commonly detected have correlation with resistance level of plants in response to pathogen attack such as antracnose. Anthocyanin is attributed to purple pigmentation in other Capsicum plant parts. This pigmentation content is highly detected in ornamental peppers. Therefore, to increase the level of anthocyanin in an improved variety of pepper by transferring anthocyanin biosynthesis genes to edible peppers in a breeding program. Six enzymes are generally involved in anthocyanin biosynthesis, such as CHS, CHI, F3H, DFR, ANS, and UFGT. Chalcone synthase (CHS) is the first enzymatic step of biosynthetic pathway. Chalcone is isomerized by chalcone isomerase (CHI) to naringenin. Flavanone 3-hydroxylase (F3H) converts naringen into dihydrokaempferol. The dihydroflavonols are subsequently converted to anthocyanins by action of three enzymes, that are DFR, ANS, and UFGT. Study the existence of anthocyanin structural gene as the basic method for selection in a breeding program AGRICULTURE NONE Institutional Repository Institut Pertanian STIPER Yogyakarta ART.DOS.001 My Library Detection of the Existence of Anthocyanin Structural Gene by Morpho-molecular Analysis in Capsicum spp. Institut_Pertanian_Stiper-001.jpg.jpg 37 2017-11-17 09:02:59 2018-07-09 14:07:11 machine generated