Transcriptional Regulation of Ripening in Chili Pepper Fruits (Capsicum spp.)

Chili peppers represent a very important horticultural crop that is cultivated and commercialized worldwide. The ripening process makes the fruit palatable, desirable, and attractive, thus increasing its quality and nutritional value. This process includes visual changes, such as fruit coloration, flavor, aroma, and texture. Fruit ripening involves a sequence of physiological, biochemical, and molecular changes that must be finely regulated at the transcriptional level. In this review, we integrate current knowledge about the transcription factors involved in the regulation of different stages of the chili pepper ripening process.

Automated summary

Chili peppers, an important horticultural crop cultivated and commercialized worldwide, undergo a ripening process that enhances their quality and nutritional value through changes in color, flavor, aroma, and texture. Ripening of chili peppers involves a series of physiological, biochemical, and molecular changes that must be finely regulated at the transcriptional level. This review integrates knowledge on transcription factors regulating different stages of the chili pepper ripening process.