LAS CRUCES — It’s no secret that chili is a popular crop in New Mexico.
Now, researchers at New Mexico State University are running to expand the most nutritious, higher-yielding types of chili peppers to overall productivity in the country’s most sensible, chile-generating state.
Dennis Nicuh Lozada, the school’s chili pepper breeder and director of Chile Chile’s Breeding and Genetics Program, is the four-year project.
It is funded through a nearly $489,000 grant from the National Institute of Food and Agriculture, a component of the U. S. Agriculture Decomponent. U. S.
Lozada said the goal of the task is to expand chili types with better nutritional quality and yield through a deeper genetic base that underlies those traits.
Work on the task began this spring at NMSU’s Leyendecker Plant Science Research Center in Las Cruces.
Lozada’s studies team uses two novel genomic approaches (whole-genome disposition studies and genomic variety) to increase the variety, variety, and progression of chili types with improved nutritional content and yield.
The researchers will first use genome-wide disposition studies for genetic markers similar to fruit morphology, nutritional content and yield of New Mexico peppers.
They will then implement the genomic variety for the morphology, yield and nutritional quality characteristics of the fruit and compare the effects of other points on the accuracy of the genomic variety.
Finally, the researchers will expand the molecular markers that identify the fruit morphology and nutritional content of chili peppers.
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