Update on the Genetic and Molecular Regulation of the Biosynthetic Pathways Underlying Pepper Fruit Color and Pungency

Pepper (Capsicum spp.) holds significant value as both a vegetable and a spice crop cultivated across the world, belonging to the genus Capsicum of the Solanaceae family. In addition to its culinary and spice applications, pepper finds extensive utility in the pharmaceutical and cosmetics sectors. Breeding pepper plants with improved nutritional qualities will require a comprehensive understanding of biosynthetic pathway genes and their regulatory functions. Advances in molecular biology and biotechnology have facilitated the identification of genes involved in carotenoid, anthocyanin, and capsaicinoid biosynthesis, providing opportunities for the development of new pepper cultivars with tailored levels of desired metabolites. Further advances in high-throughput sequencing methods and computational analyses will allow more efficient and accurate identification and functional characterization of genes and regulatory elements participating in biosynthesis and regulation of these traits. This review discusses the present understanding and avenues for further investigation into the genetic and molecular control of carotenoid, anthocyanin, and capsaicinoid biosynthetic pathways in pepper.