Phytophthora capsici (Leon.) is a globally prevalent, devastating oomycete pathogen that causes root rot in pepper (Capsicum annuum). Several studies have identified quantitative trait loci (QTL) underlying resistance to P. capsici root rot (PcRR). However, breeding for pepper cultivars resistant to PcRR remains challenging due to the complexity of PcRR resistance. Here, we combined traditional QTL mapping with GWAS to broaden our understanding of PcRR resistance in pepper. Three major-effect loci (5.1, 5.2, and 5.3) conferring broad-spectrum resistance to three isolates of P. capsici were mapped to pepper chromosome P5. In addition, QTLs with epistatic interactions and minor effects specific to isolate and environment were detected on other chromosomes. GWAS detected 117 significant SNPs across the genome associated with PcRR resistance, including SNPs on chromosomes P5, P7, and P11 that colocalized with the QTLs identified here and in previous studies. Clusters of candidate nucleotide-binding site-leucine-rich repeat (NBS-LRR) and receptor-like kinase (RLK) genes were predicted within the QTL and GWAS regions; such genes often function in disease resistance. These candidate genes lay the foundation for the molecular dissection of PcRR resistance. SNP markers associated with QTLs for PcRR resistance will be useful for marker-assisted breeding and genomic selection in pepper breeding.

We established a collection of 142 Capsicum genotypes from different geographical areas of Ethiopia with the aim of capturing genetic diversity. Morphological traits and high-resolution melting analysis distinguished one Capsicum baccatum, nine Capsicum frutescens and 132 Capsicum annuum accessions in the collection. Measurement of plant growth parameters revealed variation between germplasms in parameters including plant height, stem thickness, internode length, number of side branches, fruit width, and fruit length. Broad-sense heritability was maximum for fruit weight, followed by length and width of leaves. We used genotyping by sequencing (GBS) to identify single-nucleotide polymorphisms (SNPs) in the panel of 142 Capsicum germplasms and found 2,831,791 genome-wide SNP markers. Among these, we selected 53,284 high-quality SNPs and used them to estimate the level of genetic diversity, population structure, and phylogenetic relationships. From model-based ancestry analysis, the phylogenetic tree and principal-coordinate analysis (PCoA), we identified two distinct genetic populations: one comprising 132 C. annuum accessions and the other comprising the nine C. frutescens accessions. GWAS analysis detected 509 SNP markers that were significantly associated with fruit-, stem- and leaf-related traits. This is the first comprehensive report of the analysis of genetic variation in Ethiopian Capsicum species involving a large number of accessions. The results will help breeders utilize the germplasm collection to improve existing commercial cultivars.

This review explores the intricate landscape of food system resilience in Sub‐Saharan Africa (SSA), focusing on the region's unique challenges and vulnerabilities. SSA confronts a myriad of obstacles, including climate change impacts, inadequate infrastructure and limited access to resources. Nevertheless, our analysis reveals promising drivers of food system resilience that offer a path forward. We emphasize the substantial potential inherent in SSA countries to bolster food system resilience (FSR). Abundant agricultural resources, genetic diversity and a youthful population represent untapped assets that can transform the region's food systems. Strategies such as diversifying suppliers, empowering local farmers and reducing reliance on external sources emerge as pivotal steps to fortify SSA's food system resilience. These initiatives enhance self‐sufficiency and foster economic growth and sustainable practices throughout SSA. Furthermore, our review underscores the crucial role of educational programmes and farmer training initiatives in building local capacity. Equipping communities with sustainable agricultural practices and market insights at the grassroots level reinforces resilience. Additionally, knowledge‐sharing platforms and stakeholder collaboration bridge gaps and facilitate the dissemination of best practices. In the digital age, harnessing technology and data becomes paramount in strengthening SSA's food system resilience. Digital tools and data‐driven approaches offer valuable insights and support adaptive strategies. By integrating these multifaceted drivers, SSA can embark on a comprehensive and holistic journey towards a more resilient and secure food system.

Spices are known to have important benefits in our daily diet, and it is common to see industrial and traditional spicy foods in our households and markets. In the present work, a systematic profiling of the nutritional, physicochemical, and textural properties of red pepper, garlic, red onion, and ginger was conducted. The detailed data of forty eight (48) parameters that consisted of macronutrients, micronutrients, physicochemical properties, functional property, and rheological properties of each of the components were organized. The result showed that red pepper had the highest content of crude protein (14.7%), crude fat (11.3%), crude fiber (38.57%), ash (6.7%), redness (a value) (32.5), CI (37.4%), and porosity (37.43%) compared to garlic, ginger, and red onion. Garlic had the highest content of carbohydrate content (76.42%), energy (346.58 kcal), pH (6.03), total soluble solid (26.76), particle size (D₉₀, 561 µm), and volume weighted mean (238 µm) which is related to the high antimicrobial and antioxidant quality of garlic. Red onion had the highest content of Zn (71.16 mg/100 g), Na (94.5 mg/100 g), and Ca (71.16 mg/100 g) indicating that it is a rich source of minerals. The availability of data about the nutritional, physicochemical, functional, and textural properties of the ingredients is crucial for the production and formulation of industrial and traditional spicy foods with the highest quality and stability.

The root-knot nematode (RKN) Meloidogyne incognita severely reduces yields of pepper (Capsicum annuum) worldwide. A single dominant locus, Me7, conferring RKN resistance was previously mapped on the long arm of pepper chromosome P9. In the present study, the Me7 locus was fine mapped using an F₂ population of 714 plants derived from a cross between the RKN-susceptible parent C. annuum ECW30R and the RKN-resistant parent C. annuum CM334. CM334 exhibits suppressed RKN juvenile movement, suppressed feeding site enlargement and significant reduction in gall formation compared with ECW30R. RKN resistance screening in the F₂ population identified 558 resistant and 156 susceptible plants, which fit a 3:1 ratio confirming that this RKN resistance was controlled by a single dominant gene. Using the C. annuum CM334 reference genome and BAC library sequencing, fine mapping of Me7 markers was performed. The Me7 locus was delimited between two markers G21U3 and G43U3 covering a physical interval of approximately 394.7 kb on the CM334 chromosome P9. Nine markers co-segregated with the Me7 gene. A cluster of 25 putative nucleotide-binding site and leucine-rich repeat (NBS-LRR)-type disease resistance genes were predicted in the delimited Me7 region. We propose that RKN resistance in CM334 is mediated by one or more of these NBS-LRR class R genes. The Me7-linked markers identified here will facilitate marker-assisted selection (MAS) for RKN resistance in pepper breeding programs, as well as functional analysis of Me7 candidate genes in C. annuum.

The aim of this study was to produce spicy red pepper paste (Awaze) by addition of various sources of antioxidant, mineral, and fiber and optimize better processing methods of the paste. For this purpose, D-optimal mixture design was used, Awaze considering color value (a*), antioxidant content, mineral content, fiber content, chewiness, and viscosity of the paste as the main parameters. Various properties of the optimized formulation were evaluated. The optimal formulation contained 65.66% red pepper, 10% garlic, 19.08% red onion, and 5.25% ginger. In the optimized formulation, the redness value (a*) increased by more than 3.12 times compared to the control with the average antioxidant activity (44.6%). The optimal formulation had a higher fiber content, chewiness, and viscosity value compared to control which is probably related to the ingredient proportion difference. Due to the higher nutritional and processing quality obtained, this formulation can be suggested for commercial and household producers as a guide to manufacture Awaze. The results obtained indicate that it is possible to production of Awaze with high nutritional value and improved processing quality by utilizing a blend of red pepper, garlic, red onion, and ginger. Therefore, this formulation stands as a viable recommendation for both commercial enterprises and household producers due to its demonstrated ability to yield Awaze with enhanced nutritional content and superior processing quality.