Abstract
Pepper yellow leaf curl virus (PYLCV) is a threat to chili plants and can significantly reduce yields. This study aimed as a pilot project to detect PYLCV by analyzing compounds emitted by chili plants using gas chromatography-mass spectrometry (GC-MS). The samples investigated in this research were PYLCV-infected and PYLCV-undetected chili plants taken from commercial chili fields. The infection status was validated by using a polymerase chain reaction (PCR) test. A headspace technique was used to extract the volatile organic compounds emitted by plants. The analysis of GC-MS results began with pre-processing, analyzing sample compound variability with a boxplot analysis, and sample classification by using a multivariate technique. Unsupervised multivariate technique principal component analysis (PCA) was performed to discover whether GC-MS could identify PYLCV-infected or not. The results showed that PYLCV-infected and PYLCV-undetected chili plants could be differentiated, with a total percent variance of the first three principal components reaching 91.32%, and successfully discriminated between PYLCV-infected and PYLCV-undetected chili plants. However, more comprehensive studies are needed to find the potential biomarkers of the infected plants.
Highlights
Chili (Capsicum annum L.) contains high levels of vitamins and minerals, which are very beneficial for human health
Pepper yellow leaf curl virus (PYLCV), which belongs to the genus of Begomovirus [4,5], is the main virus that attacks chili plants, and in 2019 the virus attacks reached 19% of the total area of Indonesian chili plantations [6]
The plant samples used in this research were PYLCV symptomatic and asymptomatic chili plants
Summary
Chili (Capsicum annum L.) contains high levels of vitamins and minerals, which are very beneficial for human health. Besides being consumed as a seasoning, chilies are used for food dye and are essential ingredients for the pharmaceutical and cosmetic industries [1,2] Due to their incredible benefits, the consumption of chilies in Indonesia has increased by almost 29% over the period of 2013–2018. PYLCV causes yellow mosaics, the leaves to shrink and curl up or down, and the plant to become stunted [7,8]. This virus can cause the inhibition of fruit formation and abnormal development, resulting in a plant of no commercial value [9]. The rate of loss caused by PYLCV in commercial chili production is in the range of 20% to 100% [7,12]
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