DISSERTATION RESEARCH: Evolution of a Spicy Polymorphism

一个物种内部的表型和遗传变异为进化和适应奠定了基础。该项目将研究一种野生辣椒（Capsicum chacoense）自然种群的本地适应性，这种辣椒在果实辛辣（热）方面具有多态性，其地理差异与水分有效性有关。田间试验将用于测试辣度变化的环境和生物原因，并评估辣度的成本/收益、当地对辣度的适应程度以及维持这种多态性的主要生态驱动因素。本项目研究了形成野生辣椒稳定多态性的进化过程，并探讨了干旱胁迫（一个重要的农艺因素）在限制适应中的作用。辣椒是一种重要的农作物，在人类的饮食中扮演着重要的角色，而导致其辛辣的化学物质辣椒素具有医疗和安全用途。该项目包括公众宣传和教育，以及本科生培训和国际合作。

Phenotypic and genetic variation within a species set the foundation for evolution and adaptation. This project will study local adaptation in natural populations of a wild chili, Capsicum chacoense, which has a polymorphism in fruit pungency (heat) that varies geographically in association with moisture availability. Field experiments will be used to test the environmental and biotic causes of variation in pungency and to evaluate the costs/benefits of pungency, the extent of local adaptation in pungency, and the primary ecological drivers maintaining this polymorphism. This project examines the evolutionary processes that have shaped a stable polymorphism in wild chili peppers and explores the role of drought stress, an important agronomic factor, in limiting adaptation. Chilies are a major crop that plays important roles in human diet, and the chemicals that cause its pungency, the capsaicinoids, have medical and security applications. This project includes public outreach and education, as well as training of undergraduates and international collaborations.