This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from the USDA’s rich science and research portfolio.
Good news for those who crave culinary heat. From the chili pepper aficionados who “eat fire” to those who prefer more subtle flavors, researchers have found a way to help ensure that more of their favorite foods will be available on store shelves.
Scientists at University of California–Davis have identified a candidate gene that encodes natural resistance to Phytophthora capsici, a fungus-like pathogen that causes root rot in peppers. P. capsici is a major limiting factor to chili production worldwide.