Hot Pepper Cultivars Research Articles

Subcellular Distribution and Chemical Forms of Cadmium in Two Hot Pepper Cultivars Differing in Cadmium Accumulation

A greenhouse experiment was conducted to compare the subcellular distribution and chemical forms of cadmium (Cd) in roots, stems, leaves, and fruits between a low-Cd cultivar (Yeshengchaotianjiao, YCT) and a high-Cd cultivar (Jinfuzaohuangjiao, JFZ) of hot pepper (Capsicum annuum L.). The Cd concentrations in the root's subcellular fractions, and in all chemical forms in roots, were 1.85-4.88- and 1.84-4.90-fold higher, respectively, in YCT than in JFZ. Compared with JFZ, YCT had significantly lower Cd concentrations in the subcellular fractions (1.10-2.42-fold) of stems and leaves and in almost all chemical forms (1.17-2.97-fold) in the stems and leaves. Also, in fruits, the concentrations of Cd in the cell wall and soluble fractions were 1.18-2.24-fold significantly lower in YCT than in JFZ, and there were lower Cd concentrations (1.36-2.08-fold) in the chemical forms in YCT than in JFZ.

Identification of hot pepper cultivars containing low Cd levels after growing on contaminated soil: uptake and redistribution to the edible plant parts

This study aimed to screen and identify low-cadmium (Cd) hot pepper (Capsicum annuum L.) cultivars and to clarify the mechanisms of low Cd accumulation in fruits. A pot experiment was conducted to investigate the variations of fruit Cd concentration among 30 hot pepper cultivars and to determine the differences in uptake and translocation of Cd between low- and high-Cd cultivars in the control and two Cd treatments. There are significant differences among the cultivars in their ability to accumulate Cd in fruits. Fruit Cd concentrations are positively and significantly correlated with the translocation of Cd from roots to aboveground parts and the Cd concentrations of leaves and stems. However, no correlation was observed between the fruit’s Cd concentration and the root’s Cd uptake ability. Two hot pepper cultivars, Yeshengchaotianjiao (No. 16) and Heilameixiaojianjiao (No. 23), were identified as low-Cd cultivars, and two, Jinfuzaohuangjiao (No. 13) and Shuduhong (No. 18), were treated as high-Cd cultivars. The difference in fruit Cd concentrations between low- and high-Cd cultivars is attributable to the difference in Cd translocation from roots to aboveground parts and from leaves and stems to fruits, rather than to the root’s Cd uptake ability.

Impact of Drought Stress on the Accumulation of Capsaicinoids in Capsicum Cultivars with Different Initial Capsaicinoid Levels

Capsaicinoids are the alkaloids in hot pepper that cause the sensation of heat when eaten and are affected by a genetic and environment interaction. Drought stress is well recognized as an environmental condition that influences capsaicinoid accumulation. This investigation identified the responses of capsaicinoid accumulation in hot pepper cultivars under drought stress condition. A total of nine cultivars with a different initial pungency level, i.e., low, medium, and high, was subjected to gradual drought stress during the flowering stage. Plants in this drought stress group were supplied with reduced water applications of 25%, 50%, and 75% by volume at 10, 20, and 30 days after flowering (DAF), respectively. Leaf water potential and relative water content were recorded to measure the level of drought stress. The results indicated that all cultivars were subjected to drought stress because of their decrease in leaf water potential and changes in physiological characteristics, e.g., growth and yield performance. In addition, leaf area and shoot-to-root ratio were good criteria for identifying hot pepper cultivars under drought stress because their responses were correlated with the stress level and yield components. Yield performances of the high pungency group did not decrease under drought stress, whereas those of the low pungency group did decrease. In conclusion, capsaicinoid levels increased for all cultivars studied when subjected to drought stress, except for the cultivars in the high pungency group. A yield response under drought stress for the medium pungency group varied and was not found to be associated with drought stress.

Application of quadratic models for establishment of adequate temperature ranges in germination of various hot pepper (Capsicum annuum L.) cultivars

Appropriate temperature control of seeds leads to uniform germination and efficient management of the production of seedling grafts, which are required for successful cultural practices. In this study, the base, optimum, and maximum temperatures of four hot pepper cultivars were used as scions as well as four hot pepper cultivars used as rootstocks were estimated using a quadratic model. Seeds of the cultivars were germinated in growth chambers at constant temperatures of 20°C, 25°C, 30°C, and 35°C. Cumulative germination was described using a logistic function. The base, optimum, and maximum temperatures were estimated by regressing the inverse of the time to 50% germination (1/GR50) against temperature. Although germination rates varied according to cultivar and temperature, the highest germination rates were observed at temperatures of 25°C and 30°C. Wongang 1 was the most tolerant at low temperature, whereas Koregon PR-380 and Wongang 1 were the most tolerant at high temperature. Further, we suggest appropriate combinations of scion and rootstock cultivars based on our cardinal temperature results for the eight hot pepper cultivars.

Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars

Peppers (Capsicum spp.) are a rich source of diverse bioactive compounds with potential health-promoting properties. This study investigated the extraction efficiency of five solvents on antioxidant activities from cayenne (CA408 and Mesilla), jalapeño (Ixtapa) and serrano (Tuxtlas) pepper cultivars. Freeze-dried peppers were extracted using a Soxhlet extractor with five solvents: hexane, ethyl acetate, acetone, methanol, and methanol:water (80:20). The levels of specific bioactive compounds (phenolics, capsaicinoids, carotenoids and flavonoids) were determined by HPLC and antioxidant activities were assayed by three methods. For all pepper cultivars tested, hexane extracts had the highest levels of capsaicinoids and carotenoids, but methanol extracts had the maximum levels of flavonoids. Hexane extracts showed higher 2,2-diphenyl-1-pricrylhydrozyl (DPPH) radical-scavenging activity and higher reducing power, and acetone extracts (from Mesilla pepper) had a high reducing power. All pepper extracts, except hexane, were effective in preventing deoxyribose degradation, and the inhibition was increased by high concentrations of extracts. The results of the present study indicated that, among the different measures of antioxidant activity, DPPH radical-scavenging activity was strongly correlated with total bioactive compounds (capsaicinoids, carotenoids, flavonoids and total phenolics) in pepper cultivars.

Yield and storability of green fruits from hot pepper cultivars (Capsicum spp.)

Yield and storability of green fruits from hot pepper cultivars (Capsicum spp.)

Root Seedling Morphology Diversity in Capsicum spp.

SUMMARY Roots are responsible, among others, of water and mineral uptake from the soil. Breeding varieties for improved root traits would be useful to develop new varieties resistant to drought and other stresses. However, the studies on root traits are scarce. Common peppers (Capsicum annuum L.) and other cultivated Capsicum species (C. frutescens, C. baccatum and C. pubescens) are important commercial crops and display a great genetic diversity (Bosland and Votava, 1996). Despite their agricultural and biological importance, knowledge and information about pepper roots genetics has been very limited till now. Kulkarni and Phalke (2009) studied the root size of twelve hot pepper cultivars and their adaptation to drought. They found genetic diversity for root size traits and a correlation to drought resistance. In this research, we compare the morphological differences in roots of 17 Capsicum cultivars including commercial, traditional and wild varieties (Tab. 1).

Determining the yield and several quality parameters of 'Chili Jalapeno' in comparison to 'Pical' and 'Geyik Boynuzu' pepper cultivars under Mediterranean conditions

We studied yield and quality parameters of three hot Chili pepper cultivars under Antakya conditions. The cultivars tested were 'Chili Jalapeno', 'Pical' and 'Geyik Boynuzu', which is a local cultivar. The experiment was designed as a completely randomized block design with three blocks in each treatment and conducted for two years. The variable measured in the experiment include total yield (kg/da), fruit number (number/plant), yield per plant (g/plant), fruit weight (g), fruit width (cm), fruit length (cm), skin + flesh width (mm) and soluble solids (%). The results indicated that 'Chili Jalapeno' and 'Pical' cultivars gave significantly higher total yield than 'Geyik Boynuzu' with 1951 and 1818 kg/da, respectively while 1593 kg/da yield was recovered from 'Geyik Boynuzu'. Similarly, for yield per plant, 'Chili Jalapeno' and 'Pical' cultivars gave significantly higher yield than 'Geyik Boynuzu'. The highest soluble solid was found on 'Pical' while the lowest from 'Geyik Boynuzu'. Moreover, 'Pical' was determined as the thinnest skin + flesh width. For these reasons, 'Pical' could be recommended for dry pepper production. We suggest 'Chili Jalapeno' cultivar for pickling. 'Geyik Boynuzu' is a local cultivar that is commonly grown in the region. For this cultivar, we suggest breeding studies should be initiated to further improve this cultivar. Key words: Pepper, cultivar, pepper production, Antakya, Capsicum annuum L.

Resistance of Pepper to Phytophthora Crown, Root, and Fruit Rot Is Affected by Isolate Virulence.

Greenhouse and laboratory experiments were conducted to determine the virulence of four Phytophthora capsici isolates from Michigan to 31 bell and hot pepper cultivars and breeding lines. Resistance to crown and root rot was assessed following the inoculation of soilless media with P. capsici-infested millet seed. In a detached fruit assay, fruit rot resistance was evaluated following inoculation with zoospore suspensions of 1.75 × 106 zoospores/ml. The four isolates differed in virulence to pepper lines screened for crown and root rot resistance and were considered to be four different physiological races. The pepper lines CM334, NY07-8001, NY07-8006, and NY07-8007 were resistant to the isolates tested. None of the commercial cultivars were resistant to P. capsici isolate 12889, but several cultivars were resistant to the other isolates screened. The isolates varied in their ability to cause infection on the fruits of the different cultivars. Overall, pepper fruit were more susceptible to P. capsici than the roots and crowns. Management of Phytophthora crown and root rot of pepper can be improved through the use of resistant cultivars. However, since isolate virulence affects resistance, cultivar resistance will need to be utilized on a local scale accordingly.

'BRS Mari': nova cultivar de pimenta dedo-de-moça para processamento

'BRS Mari' é uma nova cultivar de pimenta dedo-de-moça desenvolvida para uso múltiplo, como produto in natura, processada na forma de molho líquido ou desidratada em flocos, moída junto com as sementes, para a produção de pimenta tipo 'calabresa'. A cv. 'BRS Mari' foi desenvolvida a partir da população 'CNPH 0039' por meio de seis ciclos de seleção massal com autofecundação controlada. A nova cultivar apresenta plantas de polinização aberta com hábito de crescimento intermediário, com aproximadamente 90 cm de altura e 1,25 m de largura, com resistência múltipla a doenças, com destaque para o virus Pepper Yellow Mosaic Virus (PepYMV) e nematóide das galhas (Meloidogyne javanica), resistência mediana ao oídio (Oidium sicula), mancha bacteriana (Xanthomonas spp.) e antracnose (Colletotrichum spp.). A colheita dos frutos tem início cerca de 70 dias após o transplante. Nas condições da região Centro-Oeste, 'BRS Mari' apresentou boa uniformidade de planta, ótima qualidade de fruto e grande potencial produtivo, alcançando 35 t ha-1 em seis meses, quando cultivada no espaçamento de 1 m entre plantas e 1,5 m entre linhas. Os frutos são alongados e pendentes, típicos do tipo dedo-de-moça, com passagem de coloração verde claro, amarelo com antocianina e laranja quando imaturos e vermelho intenso quando maduros, com aproximadamente 6,0 cm de comprimento, 1,4 cm de largura e cerca de 1,7 mm de espessura da parede. A principal característica da 'BRS Mari' é o elevado teor de capsaicina, aproximadamente 90.000 SHU (Unidades de Calor Scoville), mais elevado quando comparada com outras cultivares do mesmo grupo.

FAO-type crop factor determination for irrigation scheduling of hot pepper (Capsicum annuum L.) cultivars

Hot pepper (Capsicum annuum L.) is an irrigated, high value cash crop. Irrigation requirements can be estimated following a FAO crop factor approach, using information on basal crop coefficients (Kcb), crop coefficients (Kc) and duration of crop growth stages. However, this information is lacking for hot pepper cultivars differing in growth habit and length of growing season under South African conditions. Detailed weather, soil and crop data were collected from three field trials conducted in the 2004/05 growing season. A canopy-cover based procedure was used to determine FAO Kcb values and growth periods for different growth stages. A simple soil water balance equation was used to estimate the ETc and Kc values of cultivar Long Slim. In addition, initial and maximum rooting depth and plant heights were determined. A database was generated containing Kcb and Kc values, growing period duration, rooting depth, and crop height for different hot pepper cultivars, from which the seasonal water requirements were determined. The length of different growth stages and the corresponding Kcb values were cultivar and growing condition dependent. The database can be used to estimate Kcb and Kc values for new hot pepper cultivars from canopy characteristics. The Soil Water Balance (SWB) model predicted the soil water deficits to field capacity and fractional canopy cover well, using the FAO crop factor approach.

Evaluating variability of root size system and its constitutive traits in hot pepper ( Capsicum annum L.) under water stress

The importance of root size system has long been recognized as crucial to cope with drought conditions. This investigation was conducted to: (i) evaluate the variability in root size system of hot pepper at maturity; (ii) estimate the effect of root size system on yield under drought conditions; and (iii) effect of water stress on xylem vessel development and total xylem cross-sectional area in roots of hot pepper cultivars. Twelve diverse hot pepper cultivars were grown in wooden boxes with two different water treatments, normal and in 50% water application as water deficit condition. Mean primary root length (PRL) showed a significant positive correlation with final fruit yield at normal as well as stressed condition. Total dry mass of fruit was reduced by 34.7% in drought treatments (DI) compared to full watered treatment (FI). At harvest, water-stressed plants had 21% lower root dry weight mass but higher root:shoot ratio other than FI. PRL, lateral root density, total xylem area per root cross-section showed a significant positive relationship with fruit yield. Also, lateral root density was higher in cultivars with higher xylem density, particularly in tolerant cultivars. Lateral root density ( r = 0.847, P < 0.001) and total xylem cross-sectional area in root ( r = 0.926, P < 0.001) were tightly related with total biomass production. The importance of root traits contributing to withstand drought in hot pepper is discussed.

The effect of fruit maturity and post-harvest ripening on seed quality in hot and conic pepper cultivars

Summary In this study, variation in seed quality in relation to fruit maturity and post-harvest ripening of fruits were determined in two pepper cultivars (hot pepper and conic red pepper). Fruits were harvested at three maturation stages (40, 60 and 80 days after anthesis) and seeds were extracted at 1, 10 and 20 days after each harvest. Fruit weight, seed moisture content, seed dry weight, 1000-seed weight, germination at 25 and 15 o C and vigour (controlled deterioration test at 24% MC and 45 o C for 24h) were determined. The seeds extracted from fruits harvested at 40 days after anthesis (DAA) had less than 50% germination in both cultivars. However, when seeds were extracted from fruits ripened for 10 and 20 days after harvest, their viability and the vigour increased to 81% and 89% in hot pepper and 77% and 89% in red pepper, respectively. Seeds from 60 DAA fruits achieved the maximum germination and vigour levels in both cultivars. Delayed harvest (80 DAA) resulted in a significant decline in seed quality.

Pepper Seed Yield and Quality in Relation to Fruit Position on the Mother Plant

Variation in seed yield and quality in relation to fruit position were determined in hot pepper cultivar during 2004 and 2005. Fruits were harvested from different layers (first, second and third) of the plant. In each layer, fruits were harvested 65 days after anthesis to obtain similar seed maturation stage. Fruit weight, seed yield, seed moisture content, germination at 15 and 25 degrees C, germination after controlled deterioration and mean germination time were determined. Fruit weight and seed yield gradually decreased throughout fructification, from the first to the third layer. Seed moisture content did not change between layers. Moisture remained at values of about 48-50%. The seeds extracted from fruits of the first layer had higher germination and vigour, lower mean germination time than those from the other layers. Seeds from the third layer caused decline in seed quality especially vigour with 69.3%.

(255) Growth and Salt Tolerance of Grafted Hot Pepper Seedlings

Use of grafted seedlings is a practical method to overcome salt accumulation, deterioration of physicochemical properties of soil, and accumulation of soil-borne pathogen that farmers, as well as commercial plug seedling producers, in Korea mainly adapted. Graft-take, subsequent growth, and quality characteristics of grafted hot pepper (Capsicum annuum L.) seedlings composed of three scions and 10 rootstocks were investigated. `Manita', `Chungyang', and `Nokkwang' were cultivars of scions used—they are the major hot pepper cultivars in Korea. The ten rootstock cultivars can be categorized into three groups: cultivars specially bred for rootstocks (`Konesian Hot', `PR-380', `R-Safe', and `Tantan'); cultivars recently bred in NHRI, Korea with the potential to be rootstocks (`Wonkwang1' and `Wonkwang2'); and cultivars originally bred for fruit harvest, but used as rootstocks due to their tolerance to soil-borne pathogens (`Kataguruma', `PR-Data', `PR-Gangza', and `PR-Power'). All the plants were treated with 5 mg·L-1 diniconazole solution 2 weeks after grafting and were soaked into 1.4% salt solution for 48 hours about 5 weeks after grafting. All the grafted seedlings showed feasible growth, including normal flowering and fruit set, and any symptoms of phytophthora blight and anthracnose were not found during 17-day-long experiment. Seedlings grafted onto `Tantan' rootstock showed stronger tolerance to high salt concentration than those grafted onto other rootstocks. Use of some, such as `Wongang 1', `PR-Data' and `Kataguruma', was alleviated the salt-induced growth inhibition.

Evaluation of crucial factors for implementing shed-microspore culture of Indonesian hot pepper ( Capsicum annuum L.) cultivars

A shed-microspore culture protocol was developed in Wageningen for producing doubled haploid plants in several genotypes of Indonesian hot pepper ( Capsicum annuum L.). For transfer of technology to Indonesia, three factors were studied that appeared crucial for successful implementation in practice. First, application in the culture medium of a combination of the antibiotics timentin and rifampicin at the concentrations of 200 and 10 mg/l, respectively, prevented bacterial contamination from the donor explants. Second, in vitro application of colchicine (100 μM) during the first week of culture was highly effective in increasing the percentage of doubled haploid plants. Third, a comparative analysis of the ploidy level of plants regenerated from shed-microspore-derived embryos using chloroplast counts in guard cells of leaf stomata and flow cytometric measurement of leaf nuclear DNA content, revealed that the first procedure is a reliable and an easy to use method for ploidy determination with hot pepper.

Bacterial Spot Resistance, Yield, and Quality of Bell and Specialty Peppers

Bacterial spot epidemics, caused by Xanthomonas campestris pv. vesicatoria (Xcv), are still considered serious risks for commercial pepper (Capsicum annuum) growers in a number of eastern, southern and midwestern states. Newly released bell pepper cultivars with the Bs2 gene for resistance to Xcv races 1, 2, and 3 were compared in 2000 under bacterial spot-free and severe (natural) bacterial spot epidemic conditions in central and eastern Kentucky where similar trials had been conducted from 1995 to 1997. In addition to the replicated bell pepper trials, 49 hot and specialty pepper cultivars were grown for observation in single plots at the same two locations. As in previous trials, there were economically important differences in resistance and marketable yields among bell pepper cultivars having the Bs2 gene; some resistant cultivars were as susceptible as susceptible checks. Others were highly resistant in spite of the presence of Xcv races 3 and 6 in the eastern Kentucky trial. Only a few were highly resistant with excellent fruit quality. With a few notable exceptions, most of the hot and specialty cultivars were very susceptible to bacterial spot. Two of the three new jalapeño cultivars carrying Bs2 were highly resistant to bacterial spot and high yielding under severe epidemic conditions.

FRUITING CHARACTERISTICS OF HOT PEPPERS

Hot pepper (Capsicum annum) is gaining popularity as a food flavor additive. A study was initiated to determine the fruiting characteristics of two hot pepper cultivars; `Scotch Bonnet' and `Brown Lue'. After evaluating 100 fruits of each cultivar, it was found that `Scotch Bonnet' fruits had 34% more seeds and these seeds weighed 9% more than `Brown Lue'. Although `Brown Lue' had longer fruits (3.89 vs 3.33 cm) than `Scotch Bonnet', this difference was not significant. In addition, `Scotch Bonnet' had greater fruit circumference and circumference to length ratio than `Brown Lue'. When fruits were compared for fresh and dried weights, there was no significant difference. However, `Brown Lue' had a significantly higher percent dry matter. Based on dry matter, if fruits were to be produced for crushed peppers, it might be more advantageous to use `Brown Lue'.