| 摘要 |
New, distinct and stable cultivars of no-heat Jalape+E,otl n+EE o peppers are disclosed. No-heat Jalape+E,otl n+EE o pepper cultivars are disclosed in which substantially all the pepper fruit produced comprise no capsaicin such as, capsaicin, dihydrocapsaicin, norhydrocapsaicin, homocapsaicin and homodihydrocapsaicin. The no-heat characteristic has been bred into 3 different cultivars of Jalape+E,otl n+EE o. This no-heat characteristic has been combined with many desirable Jalape+E,otl n+EE o traits including a lack of pungency, a dark green immature color, a saucer shaped calyx, a pendent fruit position, a rounded base shape, a blunt apex shape, a thick flesh thickness, an oblong shape, a concentrated fruit set, a long pedicel length, a straight pedicel shape, a slender pedicel thickness and a low capsaicinoid content. Methods for the reliable breeding to the no-heat Jalape+E,otl n+EE o characteristic into diverse Jalape+E,otl n+EE o peppers, as well as methods for production of food products comprising no-heat Jalape+E,otl n+EE os are disclosed.
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