Chili Pepper Research Articles

The CaABCG14 transporter gene regulates the capsaicin accumulation in Pepper septum

Capsaicin (CAP), a crucial compound found in chili peppers, not only contributes to their spicy flavor but also possesses several industrial applications. CAP biosynthetic pathway is well known, while its transport mechanism remains elusive. Herein, we performed a comparative transcriptome analysis conducted on pepper fruit tissues at three different stages of development. Four important CAP transporter genes, including one MATE and three ABCs, were identified by differential expression and WGCNA analysis. Specifically, the expression patterns of three ABC genes were assessed in the septum of fruits from nine distinct genotypes of peppers with high capsaicin levels. Interestingly, CaABCG14 was associated with variations in CAP concentration and co-expressed with genes involved in CAP biosynthesis. Transient expression assay revealed that CaABCG14 is localized to the membrane and nucleus. Silencing of CaABCG14 resulted in a notable reduction in the levels of CAP contents and the expression of its biosynthetic genes in the septum of pepper. The overexpression of CaABCG14 greatly intensified the cytotoxic effects of CAP on the yeast cells. Taken together, we for the first time identified a new transporter gene CaABCG14, regulating the CAP accumulation in pepper septum. These findings offer a fresh molecular theoretical framework for CAP transport and accumulation.

The Effect of Eco-Friendly Deicing Agents Containing Humic Acid on Plant Growth

Objectives:In this experiment, we used an environmentally friendly snow removal agent containing calcium chloride (CaCl2) and humic acid (HA) to alleviate salt stress on chili pepper seedlings, and analyzed its effect on plant growth. As an alternative to minimize the negative effects of existing chloride-based snow removal agents on plants and soil, we investigated whether humic acids contribute to improving plant physiological responses and soil electrical conductivity (EC). Evaluated.Methods:For 21 days, we set up a control group (Count.), a calcium chloride treatment group (CaCl2), a humic acid treatment group (HA), and a mixed treatment group (HUA2, HUA5, HUA10) in which humic acid and calcium chloride were mixed. The growth of stems and roots was measured. In addition, the high mortality rate of leaves and changes in soil electrical conductivity (EC) were measured to evaluate the effect of alleviating salt stress.Results and Discussion:As a result of the experiment, stem length increased in the control group, humic acid treatment group (HA), and humic acid and calcium chloride mixed treatment groups (HUA2, HUA5, HUA10), and the greatest growth was observed in HUA5 among the mixed treatment groups. On the other hand, in the calcium chloride treatment group (CaCl2), stem growth did not occur and the high leaf mortality rate was 66.7%, which had a negative effect on growth. The soil EC value was lowest at 0.21mS/cm in the humic acid only treatment group (HA) and highest at 1.25mS/cm in the calcium chloride treatment group (CaCl2). In the mixed treatment group, the EC value tended to decrease as the humic acid concentration increased. This indicates that humic acid can play a role in reducing salt stress and promoting plant growth.

In vitro antifungal activity of extracts and alkaloid compounds from Piper arboreum against dermatophytes

Piper is widely distributed in subtropical regions and species of this genus are known for their potent pharmacological activities. Piper arboreum Aubl. is a traditional medicinal plant popularly known as "pau-de-angola", "jaborandi", and chili pepper, demonstrating antifungal, trypanocidal, antibacterial, and antioxidant activities. The leaves of P. arboreum were extracted using Soxhlet and dichloromethane to obtain the extract, which was then fractionated using solvents of different polarities. Samples were analyzed using ultra-high-performance liquid chromatography coupled with mass spectrometry equipped with an electrospray ionization source. Antifungal microdilution assays were performed, and scanning and transmission electron microscopy were used to assess the invasion of the pretreated nail. The minimum inhibitory concentration (MIC) values of the extract and a dichloromethane fraction were, respectively, 62.5 μg/ml and 16.0 μg/ml against Trichophyton rubrum, and 125 μg/ml and 62.5 μg/ml, and 500 μg/ml and 500 μg/ml against T. mentagrophytes, and Microsporum gypseum, respectively. No growth was observed on nail fragments exposed to the extract (at concentrations > 64 µg/ml and then inoculated with spore suspension. Transmission electron microscopy revealed strong inhibition of hyphal growth and an irregular growth pattern following treatment with the extract and the dichloromethane fraction. Results demonstrated the antifungal properties of the P. arboreum extract and its dichloromethane fraction against dermatophytes, with the identification of three different alkaloid compounds. The cytotoxicity was specific towards the fungal cells, and morphological and ultrastructural analyses indicated damage to the cell wall and cytoplasmic membrane as the potential mechanism of action. The leaf material used to generate the extract can be taken from the plant without any detrimental effect thus enabling strategies to be implemented for the exploitation of this species.

Pengolahan Katsu Semur Jengkol (Archidendron Pauciflorum) pada Kedai Bikin Nagih

The research conducted on Katsu Semur Jengkol aims to add a new menu variation for burgers at Kedai Bikin Nagih. Generally, Jengkol is only prepared as Balado Jengkol, Rendang Jengkol, and Semur Jengkol. This study aims to assess the preference level of the panelists based on five attributes: appearance, color, texture, aroma, and taste, as well as recipe standards and business analysis. The method used in this research is research and development, involving a series of experiments and developments using hedonic scale scoring tests with 25 panelists. The summary results of the main taste preference test regarding the appearance, color, texture, aroma, and taste of Katsu Semur Jengkol show that 76.6% of the panelists liked it very much, while 22.4% liked it. Based on the research conducted, the standard recipe includes 300g of jengkol, 100g of chicken, 1 egg, 20g of flour, 20g of breadcrumbs, 5g of flavoring, 2g of salt, 30g of onion, 5g of green onion, 2g of pepper, 1ml of jengkol essence, 14g of red onion, 7g of garlic, 5g of candlenut, 8g of red chili, 0.2mg of nutmeg, 5g of flavoring, 6g of sugar, 15g of sweet soy sauce, 2g of salt, 100ml of water, 100g of flour, and 150g of breadcrumbs. The business analysis calculations indicate a cost price of Rp.1,176, a selling price of Rp.4,000, and a food cost of 30.59%. The break-even point is reached with sales of 600 pieces, and a profit of Rp.5,000,000 per month can be achieved with sales of 2,600 pieces. It is recommended that future researchers focus on innovation, especially in the culinary field, by utilizing other raw materials available in our surroundings.

CRASA: Chili Pepper Disease Diagnosis via Image Reconstruction Using Background Removal and Generative Adversarial Serial Autoencoder

With the recent development of smart farms, researchers are very interested in such fields. In particular, the field of disease diagnosis is the most important factor. Disease diagnosis belongs to the field of anomaly detection and aims to distinguish whether plants or fruits are normal or abnormal. The problem can be solved by binary or multi-classification based on a Convolutional Neural Network (CNN), but it can also be solved by image reconstruction. However, due to the limitation of the performance of image generation, SOTA’s methods propose a score calculation method using a latent vector error. In this paper, we propose a network that focuses on chili peppers and proceeds with background removal through GrabCut. It shows a high performance through an image-based score calculation method. Due to the difficulty of reconstructing the input image, the difference between the input and output images is large. However, the serial autoencoder proposed in this paper uses the difference between the two fake images, instead of the actual input, as a score. We propose a method of generating meaningful images using the GAN structure and classifying three results simultaneously by one discriminator. The proposed method showed a higher performance than previous research, and image-based scores showed the best performance.

Xanthomonas axonopodis pv. glycines Zur is involved in pathogenicity in host and hypersensitive responses in nonhosts

The zinc uptake regulator (Zur) has highly conserved sequences in the plant pathogen Xanthomonas, while its functions are diverse in different strains or races. To elucidate the functions of Zur in Xanthomonas axonopodis pv. glycines (Xag), we constructed a zur-deleted mutant (Δzur) by homologous recombination. Compared with the wild type, Δzur demonstrated reduced pathogenicity in the host soybean and reduced ability to trigger hypersensitive responses (HR) in nonhosts such as tobacco, tomato, chili pepper, and eggplant. Additionally, the deletion of zur significantly enhanced Xag's sensitivity to Zn2+, Fe3+, and Cu2+, induced an imbalance in intracellular zinc homeostasis, decreased extracellular polysaccharide (EPS) production, and down-regulated the expression of extracellular hydrolases (cellulase, endo-glucanase, amylase, and protease). Functional complementation restored the defective properties of Δzur to the wild-type levels. The qRT-PCR results showed that zur expression was remarkably induced by Zn2+. Moreover, the deletion of zur evidently reduced the expression levels of hrp representative genes (hrpB1, hrpD6, hrpE, hrcV, and hrcC), extracellular hydrolase encoding genes (engXCA, egl2, pro1, pro2, pro8, pro11, and alpha1), and EPS synthesis genes (gumB, gumD, gumK, gumM, gumG, and gumH) relative to the wild type. In summary, the results suggested that Zur may be involved in pathogenicity in the host soybean and in triggering HR in nonhosts of Xag by regulating the synthesis of virulence factors and the expression of hrp genes. This laid a foundation for further analysis of the mechanism of Zur in Xanthomonas-plant interaction.

Current knowledge and breeding strategies for management of aphid-transmitted viruses of pepper (Capsicum spp.) in Africa

Aphid-transmitted viruses cause significant losses in pepper production worldwide, negatively affecting yield and quality. The emergence of new aphid-transmitted viruses or development of variants as well as the occurrence in mixed infections make management a challenge. Here, we overview the current status of the distribution, incidence and phylogeny of aphids and the viruses they transmit in pepper in Africa; outline the available genetic resources, including sources of resistance, resistance genes and molecular markers; and discuss the recent advances in understanding the genetic basis of resistance to the predominant African viruses infecting pepper. Pepper veinal mottle virus (PVMV; Potyvirus); Potato virus Y (PVY; Potyvirus), Chili veinal mottle virus (ChiVMV; Potyvirus), Cucumber mosaic virus (CMV; Cucumovirus) and Pepper veins yellow virus (PeVYV; Polerovirus) have been reported to be the most widespread and devastating aphid-transmitted viruses infecting pepper across Africa. Co-infection or mixed infection between aphid-transmitted viruses has been detected and the interrelationship between viruses that co-infect chili peppers is poorly understood. Establishing and evaluating existing and new diversity sets with more genetic diversity is an important component of developing host resistance and implementing integrated management strategies. However, more work needs to be done to characterize the aphid-transmitted viral strains across Africa and understand their phylogeny in order to develop more durable host resistance. In addition, a limited number of QTLs associated with resistance to the aphid-transmitted virus have been reported and QTL data are only available for PVY, ChiVMV and CMV mainly against European and Asian strains, although PVMV is likely the most important aphid-transmitted viral disease in Africa. There is a need to identify germplasm resources with resistance against various aphid-transmitted virus strains, and subsequent pyramiding of the resistance using marker-assisted selection could be an effective strategy. The recent advances in understanding the genetic basis of the resistance to the virus and the new breeding techniques that can be leveraged to accelerate breeding for aphid-transmitted virus in pepper are proposed as strategies to more efficiently develop resistant cultivars. The deployment of multi-genetic resistances in pepper is an effective and desirable method of managing viral-diseases in Africa and limit losses for farmers in a sustainable manner.

Effect of lemongrass and chili pepper oils on the quality of ripe tomato fruits stored under tropical ambient temperature

Postharvest quality of tomato (Solanum lycopersicum L.) fruits treated with lemongrass (Cymbopogon citratus L.) and chili pepper (Capsicum annuum L.) oil was evaluated. Tomato variety Roma fruits of uniform size and weight at the red stage of ripening were overlaid with lemongrass oil only (L1P0), chili pepper oil only (L0P1), or mixtures in a ratio 1:1 (L1P1), and 1:2 (L1P2 and L2P1). Control (L0P0) was not treated with any oil. Treated and untreated fruits were stored at 280±20C and 46%±2 RH for 12 days. Treatments L1P0 and L2P1 oil inhibited postharvest tomato fruit rot for 12 days, whereas L1P2, L0P1, and L1P1 oil and the control showed rot within the range of 86.6% - 100% in 12 days. L1P0 and L2P1 also slowed fruit softening and significantly reduced weight loss, though L1P0 was the most protective. Total soluble solid content of fruit was not affected by both L1P0 and L2P1 throughout storage, but the parameter reduced significantly (p<0.05) in fruits treated with L1P1, L1P2, L0P1 and in control. Reduction in titratable acidity during storage was least in fruits treated with L1P0 followed by L2P1, compared to that in other treatments and the control. This study showed that lemongrass oil applied as surface coating preserved tomato fruit quality in tropical ambient storage conditions for 12 days.

Evaluasi Tingkat Kesukaan Panelis Terhadap Uji Organoleptik Ravioli Ayam Woku Berdasarkan Lima Atribut

Ravioli is a dish similar to dumplings, filled and wrapped in thin pasta dough. It is a staple in traditional Italian cuisine. In this study, the author collaborated with Cafe Sanji Eatery to create a pasta menu variant using Chicken and Woku. The research aims to determine the preference levels of panelists based on five evaluation attributes: appearance, aroma, color, texture, and taste, as well as to establish standard recipes and conduct a business analysis of the Chicken Woku Ravioli product. The methodology used in this study is research and development, involving five expert panelists from the faculty and 20 moderately trained student panelists. The results of the preference evaluation for the appearance, aroma, color, texture, and taste of Chicken Woku Ravioli showed: appearance 64% liked it very much, aroma 52% liked it very much, color 64% liked it very much, texture 68% liked it very much, and taste 52% liked it very much. Based on the research findings, the standard recipe consists of 50g chicken breast, 100g flour, 80g eggs, 10g chicken powder, 10g basil, 50g tomatoes, 25g garlic, 36g shallots, 30g lemongrass, 75g red chili, 9g bird’s eye chili, 4g pandan leaves, 2g turmeric leaves, 15g turmeric, 20g ginger, 5g salt, and 5g sugar. The business analysis results indicate a food cost of Rp 9,000 per serving with a selling price of Rp 22,500 per serving. The Chicken Woku Ravioli seller will break even (BEP) after selling 287 servings. To achieve a target margin of Rp 2,000,000 per month, the author plans to sell 435 servings per month. The seller aims for a profit margin of 40%. It is recommended to add more pasta shape variations to increase consumer interest.

Employing empirical models to analyze stability of yield and quality traits in chili peppers (Capsicum species)

AbstractStability analysis plays a crucial role in plant breeding programs aimed at enhancing crop productivity and resilience. Chili yield stability studies based on the interaction of genotype × environment have been widely conducted, as stable yield is very substantial in the formation of sustainably high‐yielding chili varieties. Multi‐environmental trials, conducted across different seasons, locations, or both, are used to assess these G × E interactions through various statistical models. In this context, this review paper explores the understanding of stability analysis in chili breeding, the significance of genotype by environment interaction, and the methods employed in this domain, providing a comprehensive update on recent advancements in stability analysis specific to chili breeding. Furthermore, research studies conducted on stability analysis in chili breeding programs and software used to assess crop stability are featured, shedding light on the application, challenges, and future prospects in the field. The importance of stability analysis in developing stable genotypes and enhancing agricultural productivity amid evolving environmental conditions is herewith underscored. These insights are critical for breeding programs aiming to create robust genotypes capable of adapting to changing environmental conditions, ultimately contributing to more sustainable agricultural practices.

Use of nanocelluloses from orange peel and ZnO as hybrid nanofiller in developing functionalized starch nanocomposite for edible coatings

AbstractThis study explores the formulations of orange peel nanocelluloses (NC) with tailored dimensions for the development of functionalized nanocomposites coatings on green chilies. In the present century, the valorization of agro‐waste, specifically orange peel for developing NC facilitated sustainable packaging such as edible films and coatings with improved properties has received importance. As, this approach aligns with the sustainable development goals, including reduced food waste and agro waste. For the work, the derived orange peel celluloses were acid hydrolyzed using sulfuric acid (H2SO4) and hydrochloric acid (HCl) to deliver cellulose nanofibers (CNF) and cellulose nanoparticles (CNP), respectively. The fabricated CNP and CNF were characterized using Fourier transform infrared spectroscopy (FTIR), field emission scanning electron microscopy (FESEM), and thermogravimetric analysis (TGA). The FESEM morphology showed the formation of CNP with diameter ranges from 42.4 to 108 nm and formation of CNF with diameter ranged from 27.4 to 50.5 nm. The creation of the functionalized nanocomposite was done by reinforcing with hybrid nanofillers consisting CNF, CNP consecutively with ZnO in corn starch for tailormade packaging properties in terms of mechanical, physicochemical, optical, thermal properties, and so on. The results reveal improved tensile strength, and reduced water vapor transmission rates of nanocomposite with the addition of hybrid nanofillers. Additionally, green chilies were coated with the functionalized nanocomposites prepared by different concentrations of nanofillers. The storage analysis was performed in terms of weight loss, total chlorophyll content, and microbiological analysis. The developed coatings were found to be effective in extending the shelf life of green chilies. The control samples showed significantly higher weight loss compared to coated ones. The coated samples showed significantly better firmness and total chlorophyll content after 20 days of storage. In comparison to other coatings, NC and ZnO incorporated starch‐based coating was found to be the most effective in maintaining the quality of fresh green chilies throughout the storage. Thus, incorporating NC and ZnO in starch‐based films and coatings presents a promising avenue for sustainable packaging and preservation.Highlights Agro‐waste orange peel was valorized to develop sustainable food packaging. Orange peel‐based nanocellulose was developed using H2SO4 and HCl. Nanocomposite film was developed using hybrid nanofillers. Nanocomposites provide tailored properties due to the nanofillers. Developed nanocomposite was used as edible coatings on green chilies.

Effect of adding various supplements on physicochemical properties and starch digestibility of cooked rice

This study investigated the physicochemical modifications of cooked rice caused by adding various supplements (rapeseed oil, dried wasabi powder, and dried chili pepper powder). The physicochemical and digestive properties of treated cooked rice were analyzed using multiple techniques to determine the impact of supplements on the rice quality, including its starch digestibility. All samples with added supplements showed an increase in surface firmness (0.77–0.95 kg·m/s2 (N)) and a decrease in thickness (2.23–2.35 mm) and surface adhesiveness (1.43–7.22 J/m3). Compared to the control group, two absorption peaks at 2856 and 1748 cm−1 and new signals at 1683 and 1435 cm−1 appeared in the Fourier transform infrared (FTIR) spectroscopy. Analysis of FTIR results revealed that the interaction force was mainly through noncovalent interactions. Moreover, adding supplements increased the resistant starch (RS) levels in all samples. Scanning electron microscopy (SEM) suggested that oil-enriched phases, proteins, and polyphenols could cause large agglomeration and loose gel structure. These results suggested the formation of amylose-guest molecule complexes, which may influence starch functionality. Our work could provide insight into the starch–supplement interactions and the key factors affecting starch digestibility.

Effect of pulsed light on enzyme inactivation, colour, firmness, surface morphology, and bioactive compounds in fresh and dried whole red chilies (Capsicum annuum var. longum)

The effect of pulsed light on enzymatic activity and biochemical stability of red chillies was investigated. Balancing and reducing the aw and moisture content to 0.6 aw and 0.35 aw is crucial to attain biochemical stability. Upon drying at 60 °C/5 h + 40 °C/2 h and 70 °C/11 h + 55 °C/4 h + 40 °C/2 h the enzymes inactivated to more than 30 %, respectively. Hence, to completely inactivate the enzymes, a technology has been introduced i.e., pulsed light treatment (PLT), which employed 0.53–2.59 J·cm−2. The stability of red chillies was evaluated based on the quality attributes such as enzyme activity, total phenolics, flavonoids, antioxidant capacity, ascorbic acid, capsiacinoids, and carotenoids. After treatment at fluence of 2.59 J·cm−2, there was >90 % inactivation of PPO and POD. Based on kinetic modelling, it is showed PLT better preserved the colour, texture, morphology, and bioactive compounds in 0.6 and 0.35 aw than 0.85 aw red chillies. Morphological studies determined the changes in red chillies after PLT. FTIR and GCMS analysis revealed the structural and compositional changes occurring after PLT. Therefore, drying combined with PL can be a potential alternative method to blanching along with maximizing the availability of bioactives.

Forecasting Green Chilli Prices: Using Data Analytics to Gain Market Understanding

Green chilli is a commercially significant vegetable crop grown year-round due to its high demand for both nutritional and health benefits. India stands as the largest producer and consumer of chilli globally, with West Bengal leading in area under cultivation and ranking sixth in production. This study aims to compare and identify the most accurate model for forecasting green chilli prices in the Haldibari market of Cooch Behar district, West Bengal. Price data from January 2015 to May 2024, sourced from AGMARKNET, was used for model development, with 85% of the data allocated for training and 15% for validation. The models tested include the traditional Seasonal Auto-Regressive Integrated Moving Average (SARIMA) and machine learning models like Artificial Neural Networks (ANN) and Support Vector Regression (SVR). Among these, the ANN model is found to be the most accurate, with a low Mean Absolute Percentage Error (MAPE) of 0.14. The model is used to forecast prices for the next 12 months, up to May 2025. The study’s findings can aid farmers and policymakers in creating effective crop planning strategies, helping to boost local farm income.

Molecular regulation by H2S of antioxidant and glucose metabolism in cold-sensitive Capsicum

BackgroundCold is an important environmental limiting factor affecting plant yield and quality. Capsicum (chili pepper), a tropical and subtropical vegetable crop, is extremely sensitive to cold. Although H2S is an important signaling regulator in the responses of plant growth and development to abiotic stress, few studies have examined its effects on cold-sensitive capsicum varieties. Through biotechnology methods to enhance the cold resistance of peppers, to provide some reference for pepper breeding, investigated molecular regulation by H2S of responses to cold stress in cold-sensitive capsicum plants, via physiological and transcriptomic analyses.ResultsIn capsicum seedlings, exogenous H2S enhanced relative electrical conductivity (REC) and levels of malondialdehyde (MDA) under cold stress, maintained membrane integrity, increased the activity of enzymatic and non-enzymatic antioxidants, balanced reactive oxygen species levels (O2·− and H2O2), and improved photosynthesis, mitigating the damage caused by cold. In addition, 416 differentially expressed genes (DEGs) were involved in the response to cold stress after H2S treatment. These DEGs were mainly enriched in the ascorbate–glutathione and starch–sucrose metabolic pathways and plant hormone signal-transduction pathways. Exogenous H2S altered the expression of key enzyme-encoding genes such as GST, APX, and MDHAR in the ascorbate–glutathione metabolism pathway, as well as that of regulatory genes for stimulatory hormones (auxin, cytokinins, and gibberellins) and inhibitory hormones (including jasmonate and salicylic acid) in the plant hormone signal-transduction pathway, helping to maintain the energy supply and intracellular metabolic stability under cold stress.ConclusionsThese findings reveal that exogenous H2S improves cold tolerance in cold-sensitive capsicum plants, elucidating the molecular mechanisms underlying its responses to cold stress. This study provides a theoretical basis for exploring and improving cold tolerance in capsicum plants.

Unraveling TRPV1's Role in Cancer: Expression, Modulation, and Therapeutic Opportunities with Capsaicin.

Cancer is a global health challenge with rising incidence and mortality rates, posing significant concerns. The World Health Organization reports cancer as a leading cause of death worldwide, contributing to nearly one in six deaths. Cancer pathogenesis involves disruptions in cellular signaling pathways, resulting in uncontrolled cell growth and metastasis. Among emerging players in cancer biology, Transient Receptor Potential (TRP) channels, notably TRPV1, have garnered attention due to their altered expression in cancer cells and roles in tumorigenesis and progression. TRPV1, also known as the capsaicin receptor, is pivotal in cancer cell death and pain mediation, offering promise as a therapeutic target. Activation of TRPV1 triggers calcium influx and affects cell signaling linked to growth and death. Additionally, TRPV1 is implicated in cancer-induced pain and chemo-sensitivity, with upregulation observed in sensory neurons innervating oral cancers. Also, when capsaicin, a compound from chili peppers, interacts with TRPV1, it elicits a "hot" sensation and influences cancer processes through calcium influx. Understanding TRPV1's multifaceted roles in cancer may lead to novel therapeutic strategies for managing cancer-related symptoms and improving patient outcomes. The current review elucidates the comprehensive role of capsaicin in cancer therapy, particularly through the TRPV1 channel, highlighting its effects in various cells via different signaling pathways and discussing its limitations.

A review on food Safety challenges in Chilli (Capsicum annuum L) and mitigation measures

Capsicum annuum L., often known as hot pepper or chilly pepper, is a vital vegetable crop and spice in the Solanaceae family. Since ancient times, people have used chilies as a flavoring, ingredient in food, and family medicine for a variety of illnesses, such as high blood pressure, arthritis, skin problems, and high cholesterol. They have also been used as a carminative, snack, stomachic, and refreshment, as well as a means of relieving pain in neuropathy and as a counterirritant in the treatment of lumbago and stiffness. Its organic design is to stop herbivorous creatures, parasites, and different microorganisms. The expression "capsicum" comes from the Greek word "kapsimo," and that signifies "to chomp". Dried chilly is susceptible to contaminants such as mould dirt and pesticides that must be removed to maintain the safety and quality of products.

The effect of Allium sativum and Capsicum spp. Watery extracts on the Entamoeba histolytica in vitro.

In vitro tests have been carried out to find out the efficacy of watery extracts of garlic Allium sativum and hot pepper Capsicum spp. against the trophozoites of Entamoeba histolytica cultivated in liver infusion agar media at 37 c . The doses of ( 0.01, 0.05 ,0.1, 0.5, 1 ml )of garlic and hot pepper watery extracts were added to certain number of E. histolotica trophozoits for exposure time of 24 hrs., the mortality percentage of trophozoites treated with garlic extract were ( 14.82 %, 31.05% ,46.16% , 64.29% , 92.7%) respectively , these percentages were very close to that obtained from the treatment with the hot peper extract which were (17.86%, 32% , 44% ,66.67% ,100%) respectively . Generally these results showed that the garlic and hot pepper watery extracts both were effective to eliminate E. histolitica trophozaites ,particularly the doses of (0.5 and 1 ml). The differences in studied plant characters were significant in the case of the first concentration compared with the second one.

MSME Jatirejo: Together With KKN MB Posko 10 UIN Walisongo Semarang, Exploring the Diversity of MSME Products in the Tourism Village of Jatirejo Subdistrict.

This research discusses the economic potential and creativity of the community in Jatirejo Village, particularly through thematic approaches and Micro, Small, and Medium Enterprises. (MSME). The village of Jatirejo is famous for its various themes, including the Thematic Village of Kolang-Kaling (KOKOLAKA) in RW 1, which has become the icon of the area. The KOKOLAKA Village has 11 businesses processing kolang-kaling, including candied treats, crackers, meatball tofu, and Nasi Guling, which is a signature cuisine of Jatirejo. In addition, Jatirejo Village also has the Chili Pepper Thematic Village (KAMBERA) in RW 2, the Red Ginger Thematic Village (KAJERA) in RW 3, and the Green Fresh Farm (GFF) in RW 4. This culinary diversity not only meets daily food needs but also becomes a product that can be exported to other regions. This research also emphasizes the importance of digital marketing strategies to enhance sales and the popularity of MSME products, as well as identifying the challenges they face. Thus, Jatirejo Village can be said to be one of the areas with strong economic potential and high creativity, with various thematic types and small and medium enterprises (MSMEs) that demonstrate the local community’s dedication to developing the local economy and improving the quality of life for its residents.

Genetic Diversity of Local Chili (Capsicum annum L.) from West Sumatra Indonesia Based on Inter Simple Sequences Repeat (ISSR) Markers

Capsicum annum L. is the most widely cultivated species due to its economic importance and health benefits. West Sumatra is one of the largest chili pepper producers in Indonesia, so it has a lot of local chili genetic resources. There is inadequate information on the genetic diversity of local chilies in West Sumatra. The purpose of this research was to analyze the genetic diversity of 23 genotypes of chili pepper from West Sumatra amplified with 10 markers of ISSR. The material used was leaves from 23 genotypes of West Sumatra’s local chili which are collections of the Agriculture Faculty, Andalas University, Padang, West Sumatra. The results showed that ISSR markers (ISSR primer 12, ISSR UBC, and ISSR 3M) had produced 84 polymorphic DNA bands with a total polymorphic percentage of 61.45%. The dendrogram based on 10 ISSR markers showed that the 23 chili genotypes were retrieved into three main groups (I, II, III, IV) with genetic similarity coefficient values ranging from 0.67 to 0.97 or a diversity of features of 0.03–0.33 (30%). Group I consisted of 1 genotype, group II consisted of 3 genotypes, and group III consisted of 14 genotypes. Kopay chili (G20) has a large genetic distance compared to the other genotypes, while Lolai and Gero chilies have a very high similarity. This genetic diversity information can be used as a basis for generating crosses between genotypes in a breeding program. The farther the genetic distance will produce a high population diversity, the greater the chance of getting superior hybrids. Keywords: Capsicum annum, ISSR, local chili, West Sumatra