A Comparative Analysis of Fruit Quality and Flavor in Capsicum chinense and Capsicum annuum from Myanmar, Peru, and Japan

Chili peppers, a staple spice in global cuisine, hold substantial economic value due to their diverse pungency levels and distinctive aromatic profiles. In addition to their sensory attributes, Capsicum fruits exhibit notable morphological diversity and potential health benefits. While contemporary Capsicum breeding efforts have focused on the yield, shelf life, and resistance to biotic and abiotic stresses, comparatively less emphasis has been placed on the fruit quality and flavor traits increasingly valued by consumers seeking novel flavors and functional foods. We evaluated seven underutilized Capsicum landraces collected from Peru, Myanmar, and Japan and conducted an integrative analysis of their morphological traits, nutritional composition, pungency, and volatile compounds. Our findings highlight C. chinense from Myanmar and Peru as a particularly diverse species, encompassing accessions with mild to very highly pungent, elevated antioxidant content, and significant contributions to fruity aromatic notes. These findings support the development of flavor-driven chili-pepper-based food products with enhanced nutritional value and tailored pungency. Our identification of beneficial alleles also offers opportunities for interspecific breeding to produce novel cultivars aligned with evolving consumer preferences, thereby supporting the commercialization of traditional varieties, conserving genetic resources, and expanding the market potential of new cultivars.