This study aimed to evaluate growth and physiological aspects of 'All Big' bell pepper, under saline stress and exogenous application of proline on the leaves. The research was conducted in pots ...adapted as drainage lysimeters under greenhouse conditions, using sandy-loam eutrophic Regolithic Neosol, in the municipality of Campina Grande-PB, Brazil. The experiment was set in randomized blocks, in order to test two levels of irrigation water electrical conductivity - ECw (0.6 and 3.0 dS m super(-1)) associated with four proline concentrations (0, 10, 20 and 30 mmol L super(-1)). Plants were grown in 10-L pots for 50 days after transplantation. This period corresponds to the transition of vegetative and reproductive stages, in which plants were evaluated for growth, gas exchanges and chlorophyll a fluorescence. The increase in irrigation water salinity reduced growth, gas exchanges and the efficiency of photosystem II in bell pepper plants. Proline concentrations from 12.8 to 16.8 mmol L super(-1) incremented the activity of gas exchanges, reducing the effect of saline stress on bell pepper plants. Proline concentrations under study did not influence chlorophyll a fluorescence of 'All Big' bell pepper plants.
New Mexico green pod-type chile ( Capsicum annuum ) has significant importance as a vegetable crop. The cultivation and trade of New Mexico pod-type green chile are culturally significant within New ...Mexico (USA) and contribute to the state’s economy by providing income and employment to farmers and through supporting industries. However, because of the high cost and limited availability of labor, New Mexico pod-type green chile acreage has declined. Traditionally, New Mexico pod-type green chile is hand-harvested when the fruit are full-size but physiologically immature. To preserve and expand the production of New Mexico pod-type green chile, the adoption of mechanical harvest technologies is essential. In 2015 and 2016, experiments were conducted at New Mexico State University’s Los Lunas Agricultural Science Center (Los Lunas, NM, USA) to examine the effects of increased planting density on New Mexico pod-type green chile fruit size, plant architecture, and mechanical harvest efficiency. Two commercial New Mexico pod-type green chile cultivars, NuMex Joe E. Parker and AZ-1904, were direct-seeded on 17 Apr 2015 and 14 Apr 2016. On 11 Jun 2015 and 14 Jun 2016, three plant density treatments were implemented at 39,000 (high), 23,000 (medium), and 15,000 (standard) plants/acre. Before harvest, plant measurements, including height, width, height to first bifurcation, stem diameter, and number of lateral basal branches, were obtained. Plots were mechanically harvested using an inclined double helix harvester, and harvested material was sorted into marketable green fruit, machine-broken fruit, and nonpod plant material. Fruit measurements, including fruit weight, width, length, pericarp thickness, and number of locules, were obtained. Both cultivars exhibited a 9% increase in height to bifurcation accompanied by fewer basal branches grown at high density. Plant density did not significantly affect the fruit length, width, number of locules, and pericarp thickness. Plants grown at high density had an increased percentage of marketable fruit, with ‘NuMex Joe E. Parker’ having a higher percentage of marketable green fruit compared to ‘AZ-1904’. The results demonstrated that an increase in planting density in production fields to 39,000 plants/acre coupled with cultivar selection enhanced efficiency in a mechanical harvest system.
Peróxido de hidrogênio na mitigação do estresse salino em pimentão Aragão, Jéssica; Lima, Geovani Soares de; Lima, Vera Lucia Antunes de ...
Semina. Ciências agrárias : revista cultural e científica da Universidade Estadual de Londrina,
03/2023, Volume:
44, Issue:
1
Journal Article
Peer reviewed
Open access
O pimentão é uma hortícola de grande importância socioeconômica no mercado brasileiro. Contudo, no semiárido do Nordeste brasileiro seu cultivo é limitado devido a ocorrência de fontes hídricas com ...elevadas concentrações de sais. Deste modo, objetivou-se com o presente estudo, avaliar o efeito da aplicação foliar de peróxido de hidrogênio na mitigação do estresse salino nas trocas gasosas, nos pigmentos fotossintéticos e no crescimento das plantas de pimentão ‘All Big’. O experimento foi conduzido em condições de casa de vegetação, em Campina Grande-PB. Os tratamentos foram distribuídos no delineamento de blocos casualizados, em esquema fatorial 5 × 5, correspondendo a cinco níveis de condutividade elétrica da água de irrigação – CEa (0,8; 1,2; 2,0; 2,6 e 3,2 dS m-1) e cinco concentrações de peróxido de hidrogênio – H2O2 (0, 15, 30, 45 e 60 µM), com três repetições e uma planta por parcela. A aplicação foliar de peróxido de hidrogênio na concentração de 15 µM atenuou os efeitos do estresse salino em plantas de pimentão ‘All Big’ irrigadas com águas salinas em CEa de até 1,4 dS m-1. O peróxido de hidrogênio na concentração de 15 µM associado à salinidade da água de 0,8 dS m-1 proporcionou aumento na condutância estomática, na taxa de assimilação de CO2, na eficiência instantânea de carboxilação e no crescimento das plantas de pimentão. Aplicação de peróxido de hidrogênio em concentrações maiores que 15 µM, intensificou os efeitos deletérios do estresse salino em pimentão ‘All big’, aos 90 dias após o semeio.
Bell pepper (Capsicum annuum L.) is one of the most produced fruits in Brazil, however phytosanitary problems are still an obstacle to productivity. Anthracnose is one of the most aggressive diseases ...in postharvest. Seeking products of natural origin, the aim of this study was to evaluate ethanolic extracts of brown propolis (BP) and green propolis (GP) and their homeopathic preparations against the pathogen Colletotrichum scovillei. Additionally, the products were tested for the control of anthracnose, and their effects on physicochemical characteristics were assessed. GP extract inhibited completely the mycelial growth at 2.5 mg mL−1 and the spore germination at 5.0 mg mL−1, while the BP extract inhibited 100% the mycelial growth and 50% the spore germination at 5.0 mg mL−1. The homeopathic preparations from propolis and C. annuum (30 CH dynamizations) reduced the spore germination around 50%. When bell peppers inoculated with C. scovillei were immersed only in propolis extracts or homeopathic preparations, there was no effect on disease control. On the other hand, coating with these products combined with 10% gelatin reduced the disease incidence by around 50%. Bell peppers coated with propolis (ethanolic extract or homeopathic preprations) and gelatin showed 44% lower weight loss, 56% higher retention of titratable acidity, and 27% lower vitamin C content, indicative of a delay in the maturation process. This is the first report showing the potential of a homeopathic preparation of propolis combined with gelatin to control a post-harvest disease.
•Propolis extracts reduce the spore germination and mycelial growth of Colletotrichum scovillei in vitro.•Gelatin coating with propolis extract can reduce the severity (83%) and incidence (73%) of anthracnose on bell peppers.•Gelatin coatings with propolis extract alter the physicochemical characteristics of bell pepper fruits post-harvest.
Summary
CaWRKY40 in pepper (Capsicum annuum) promotes immune responses to Ralstonia solanacearum infection (RSI) and to high‐temperature, high‐humidity (HTHH) stress, but how it interacts with ...upstream signalling components remains poorly understood.
Here, using approaches of reverse genetics, biochemical and molecular biology we functionally characterised the relationships among the WRKYGMK‐containing WRKY protein CaWRKY27b, the calcium‐dependent protein kinase CaCDPK29, and CaWRKY40 during pepper response to RSI or HTHH.
Our data indicate that CaWRKY27b is upregulated and translocated from the cytoplasm to the nucleus upon phosphorylation of Ser137 in the nuclear localisation signal by CaCDPK29. Using electrophoretic mobility shift assays and microscale thermophoresis, we observed that, due to the replacement of Q by M in the conserved WRKYGQK, CaWRKY27b in the nucleus failed to bind to W‐boxes in the promoters of immunity‐ and thermotolerance‐related marker genes. Instead, CaWRKY27b interacted with CaWRKY40 and promoted its binding and positive regulation of the tested marker genes including CaNPR1, CaDEF1 and CaHSP24. Notably, mutation of the WRKYGMK motif in CaWRKY27b to WRKYGQK restored the W‐box binding ability.
Our data therefore suggest that CaWRKY27b is phosphorylated by CaCDPK29 and acts as a transcriptional activator of CaWRKY40 during the pepper response to RSI and HTHH.
Iron is an essential metal for normal cellular physiology, but excess iron results in cell injury; it reacts with superoxide anions (O2) and hydrogen peroxide (H2O2) to produce the hydroxyl radical ...(OH) and other reactive oxygen species (ROS) which can cause damage to body cells. Free radical damage can be prevented by food rich in antioxidants such as fruit and vegetables. In the present study, the ability of aqueous extracts of ripe (red) and unripe (green) hot peppers Capsicum annuum, Tepin (CAT) and Capsicum chinese, Habanero (CCH) (3.3-16.7mg/ml) to prevent 25 is a subset of M Fe2+-induced lipid peroxidation in Rat's brain (In vitro) were assessed using TBARS (Thiobarbituric acid reactive species). The total phenol and vitamin C content, as well as Fe2+-chelating ability, and the ability of the pepper extracts to prevent Fe2+/H2O2-induced decomposition of deoxyribose was also determined. The results of the study revealed that incubating the brain tissues in the presence of 25 is a subset of M Fe2+ caused a significant increase (p<0.05) in MDA (Malondialdehyde) production in the rat's brain (260%) when compared with the basal (100%). However, the pepper extracts (unripe and ripe) caused a significant decrease (p<0.05) in the MDA production in both the basal and the Fe2+-induced lipid peroxidation in the Rat's brain. However, CAT ripe and unripe had a significantly (p<0.05) higher inhibitory effect on both basal and Fe2+-induced lipid peroxidation in the brain tissues than that of CCH (ripe and unripe). In addition, CAT (ripe and unripe) had a significantly higher (p<0.05) total phenol, vitamin C and Fe2+ chelating ability than CCH (ripe and unripe). The unripe CAT had a significantly (p<0.05) higher total phenol, Fe2+ chelating ability and inhibitory effect on the basal and Fe2+-induced lipid peroxidation in the brain tissues than the ripe pepper, while the reverse is the case with CCH where the red pepper had a higher values for the same parameters. However, ripe CAT and CCH had a significantly higher (p<0.05) vitamin C content than the unripe; meanwhile both ripe and unripe peppers (CAT&CCH) did not significantly inhibit (p<0.05) Fe2+/H2O2-induced decomposition of deoxyribose (Fenton reaction). The inhibitory effect of the pepper on lipid peroxidation (basal and Fe2+ induced) and Fe2+ chelating effect of the extracts were dose dependent. It was therefore concluded that hot peppers prevent Fe2+-induced lipid peroxidation, however CAT (ripe and unripe) are more potent inhibitors of Fe2+-induced lipid peroxidation than CCH (unripe and ripe), meanwhile unripe CAT had the highest protective ability and this is probably due to its higher total phenol content and Fe2+ chelating ability.
This study was carried out in order to determine the effects of calcium nitrate (Ca(NO sub(3)) sub(2)) and humic acid (HA) applications on nutrient uptake of pepper seedling under salt stress in a ...plant growth room. Before sowing Demre variety of pepper seeds, 60mM NaCI was added to each 300cm super(3) pot. The experiment was ended at eighth week after the sowing. Applications of HA significantly affected K, Ca, Fe, Mn, Zn (p < .01) and P (p < .05) contents. Also, Ca(NO sub(3)) sub(2) applications did not show a significant effect on Fe and Cu contents of pepper seedling. However, Ca(NO sub(3)) sub(2) applications significantly affected N and P contents (p <.05) and K, Ca, Mn, and Zn contents (p < .01) of pepper seedling under salt stress.
This study aimed to evaluate the inactivation efficacy of ultra-high irradiance blue (405 nm) LED treatments against Salmonella spp. in paprika powder and develop an alternative Weibull model to ...describe the inactivation kinetics. Paprika samples were inoculated with a Salmonella cocktail at a ratio of 1 mL/100 g (∼8.7 log CFU/g), acclimated for 7 days at 22 °C, and irradiated with blue LED at a fixed distance (5 cm) using different irradiances (548, 697, and 842 mW/cm2) and exposure times (60, 120, 180, and 240 s). Sterilization-like temperatures of up to 131.7 °C were observed in paprika after 240 s at 842 mW/cm2. Reduction levels in Salmonella counts ranged from 2.1 to 7.8 logs after 240 s. A modified Weibull model satisfactorily described the Salmonella inactivation kinetics (Radj2 > 0.98). Compared to control samples, a significant decrease in redness (a* values) and higher DPPH scavenging activity were observed in treated paprika powders.
Industrial relevance: The obtained results indicated that UHI LED technology could serve as an alternative dry pasteurization method to improve the microbiological safety of spices. This would open further possibilities, including the use of this technology to disinfect food-contact surfaces in dry operations. These findings are thus important in supporting the development and optimization of LED technology for food safety applications in the food industry. Blue light has a shorter penetration depth, which may limit the size and shape of products that can be pasteurized with UHI blue LED technology.
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•Blue light irradiation caused a rapid increase in the temperature of the paprika powder, with heating rates ranging from 18.6 to 26.5 °C/min.•Salmonella counts in paprika were reduced by >7 logs after 240 s blue light irradiation treatments.•A modified Weibull model with irradiance-dependent parameters satisfactorily predicted (R2 ≥ 0.95) the inactivation kinetics of Salmonella.•A significant decrease in redness (a* values) and a higher DPPH scavenging activity were observed in paprika powder after 180 s blue light irradiation treatments.•Blue light irradiation had a drying effect on paprika powder, with aw levels dropping from 0.56 to 0.10 after 240 s of treatment.
Peppers (
L.) are the most widespread and cultivated species of Solanaceae in subtropical and temperate countries. These vegetables are economically attractive worldwide. Although whole-genome ...sequences of peppers and genome-editing tools are currently available, the precision editing of peppers is still in its infancy because of the lack of a stable pepper transformation method. Here, we employed three
strains-AGL1, EHA101, and GV3101-to investigate which
strain could be used for pepper transformation. Hot pepper CM334 and bell pepper Dempsey were chosen in this study.
GV3101 induced the highest number of calli in cv. Dempsey. All three strains generated similar numbers of calli for cv. CM334. We optimized a suitable concentration of phosphinothricin (PPT) to select a CRISPR/Cas9 binary vector (pBAtC) for both pepper types. Finally, we screened transformed calli for PPT resistance (1 and 5 mg/L PPT for cv. CM334 and Dempsey, respectively). These selected calli showed different indel frequencies from the non-transformed calli. However, the primary indel pattern was consistent with a 1-bp deletion at the target locus of the
gene (
). These results demonstrate the different sensitivity between cv. CM334 and Dempsey to
-mediated callus induction, and a differential selection pressure of PPT via pBAtC binary vector.
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