Mejora de la capacidad antioxidante y del valor nutracéutico de los frutos del pimiento mediante el uso combinado de aproximaciones metabolómicas y genéticas

2022

AGENCIA ESTATAL DE INVESTIGACION

I+D COLAB. COMPETITIVA

Rodríguez Burruezo Adrián

The main objective is to get a precise nutritional, nutraceutical and flavour-related traits characterisation of different pepper lines and gather the necessary breeding strategies towards the identification of nutritional and flavour improved peppers. We aim to cover several antioxidant parameters and diverse functional compounds including those related to flavour and taste (sugars and volatiles) in large collections of Capsicum peppers.