Carbohydrate, Amino acid, Phenolic and Mineral Nutrient Contents of Pepper Plants in Relation to Age‐Related Resistance to Phytophthora capsici

Abstract

AbstractThe relationship between age‐related resistance of peper plants to Phytophthora capsici and contents of carbohydrates, amino acids, phenolics and mineral nutrients in pepper stems was studied using two pepper cultivars, Hanbyul (susceptible) and Kingkun (resistant). With increasing age of pepper plants, the two cultivars, which differ in their susceptibility to Phytophthora blight, became gradually resistant to the disease. The cultivar Kingkun distinctly showed the age‐related resistance to Phytophthora blight at the second branch stage. The weight of dry matter in healthy stems of pepper plants at the second branch stage was twice that at the six leaf stage. The resistant cultivar Kingkun contained lower levels of fructose, glucose and sucrose in stems than the susceptible cultivar Hanbyul at the different developmental stages. No consistent differences between the developmental stages of the plants were recognized with regard to their glucose content. However, the contents of fructose and sucrose in the cultivar Hanbyul greatly increased at the second branch stage. The levels of inositol reduced in both pepper cultivars during plant development. In view of the fact that there were only slight changes in the amount of total amino acids, it seems unlikely that there is a relationship between the amino acid metabolism and the retardation of Phytophthora infection during plant development. The amounts of total phenolic compounds in pepper stems were relatively low at the later growth stages of the plants and also in the resistant cultivar Kingkun. The contents of macroelemental nutrients such as nitrogen, phosphorus, potassium, calcium and magnesium were drastically reduced in pepper stems at the later plant growth stage. No significant differences between the cultivars or the plant growth stages were found in the silicon and microelemental nutrients such as sodium, iron, zinc and manganese. These results suggest that the expression of age‐related resistance of pepper plants may be due to the morphological and nutritional changes in tissues of pepper stems during ageing, i.e. the pronounced increase in weight of dry matter, the significant decrease in amounts of mineral nutrients such as nitrogen, phosphorus, potassium, calcium and magnesium, and the tow contents of fructose, glucose and sucrose in the stem tissues.