Abstract
A range of possible elicitors of capsidiol accumulation in Capsicum annuum fruits was studied. Active elicitors were found to include 0·1 m aqueous CuSO 4, 0·1 m aqueous AgNO 3, commercial pectinase (from Aspergillus niger), cellulase (from Trichoderma viride), chitin, chloramphenicol, and a sterile extract from Gliocladium deliquescens. Treatments with metallic salts for 7 days led to the accumulation in the flesh of ripe capsicums of capsidiol at concentrations up to 35 μg g − of fresh tissue, representing some 10 2 to 10 3 times the levels found in untreated fruits. Pectinase caused a rapid accumulation of capsidiol in the diffusates and flesh of green capsicums: after 2 days, concentrations up to 43 pg g-' of tissue were found, these levels being over four times as high as those produced in ripe capsicums using the same treatment. The green capsicums appeared (upon superficial inspection) to be much less damaged by the pectinase.
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