Search Results (32)

Although the bell pepper (Capsicum annuum L.) is sensitive to water stress, little information is available on proper irrigation management methods for bell pepper cultivation in the northern South Korean climate. We compared the effects of different irrigation methods on crop growth and water productivity in two bell pepper varieties (Maldonado and Nagano) at different irrigation durations (ending 3 h before sunset and ending 4 h before sunset) and irrigation quantities (placing two, three, and four drippers capable of irrigating at 2 L·h⁻¹) over approximately 280 days by performing in-depth analysis of various growth indicators. The plant height of Maldonado increased as the irrigation amount increased in all irrigation treatments of T1 and T2. In Nagano, there was no significant difference in plant height between D3 and D4. Overall, the irrigation treatments produced a higher difference in yield in Maldonado plants than in Nagano plants. WP tended to increase inversely to reduction in irrigation quantity in Groups 1 (May–June) and 4 (November–December) of both varieties, and response to irrigation stop time varied among the varieties. We inferred that the optimal irrigation method for bell pepper cultivation in northern South Korea is to supply irrigation at the D3 level and adjust the irrigation end time according to the variety and crop strength. Full article

This study analyzed the leaf spectral properties and photosynthesis rates of greenhouse-grown bell pepper leaves according to the growth period and leaf position to investigate the changes in carbon assimilation function according to leaf aging. Photosynthesis, growth, transpiration, stomatal conductance, light transmittance, and light reflectance were measured. As the plants’ growth progressed, the number of leaves, fresh weight, and dry weight increased, but the specific leaf area decreased, likely due to the increased distribution of assimilates to reproductive organs. The average photosynthesis rate, according to the measured dates, exhibited a high value despite a large standard error, which was likely influenced by measurement errors caused by external environmental factors. The reflectance and transmittance increased from the upper to the middle and bottom leaves, and the absorption ratio decreased in the same order. The green light spectrum (500–580 nm) had a lower absorption ratio than other spectra because the green coloration of the leaves increased the light reflectance of this spectrum. As the PPFD increased where the leaf was positioned higher, the photosynthesis rate, transpiration amount, and stomatal conductance also increased. The higher the leaf position, the higher the photosynthesis rate, the amount of transpiration, and the stomatal conductance. As the CO₂ concentration increased, the photosynthesis rate increased, but the transpiration and stomatal conductance changed little, indicating that the gas exchange within leaves was hardly affected by CO₂, but the light levels promoted photosynthesis. From the results of this study, the optical properties of the leaves indicate that they are consistent with Lambert–Beer’s law, which implies that the length of the optical path is linearly proportional to the number of molecules in the absorption layer. We obtained the light saturation point and CO₂ saturation point of bell peppers grown in a greenhouse and were able to determine the physiological changes in the leaves with increasing leaf age. Therefore, based on this information, it appears that a leaf removal model based on the productivity of bell pepper leaves could be developed. Full article

Bell peppers (Capsicum annuum L.) are prone to chilling injury (CI) when stored at temperatures below 7 °C. Melatonin, a natural plant regulator, plays a critical role in defending against different pre- and post-harvest abiotic stresses, including those associated with cold storage. This study aimed to assess the effects of applying exogenous melatonin alone and in combination with a commercial wax on the CI tolerance, postharvest life, and potential biomarker search of red bell peppers. In the initial experiment, the effective melatonin concentration to reduce CI effects was determined. Peppers were sprayed with either distilled water (control) or a melatonin aqueous solution (M100 = 100 μM or M500 = 500 μM) and then stored for 33 d at 4 °C, followed by 2 d at 20 °C. The M500 treatment proved to be more effective in reducing fruit CI incidence (superficial scalds) and metabolic rate, while weight loss, softening, and color were comparable to the control. A second experiment assessed the potential synergistic effects of a combined melatonin and commercial wax treatment on pepper CI and quality. Fruits were sprayed with distilled water (control), melatonin (M500), commercial wax (Wax), or the combined treatment (Wax + M500) and stored for 28 d at 4 °C, followed by 2 d at 20 °C. The Wax + M500 was the most effective in significantly reducing the incidence of fruit CI symptoms and calyx fungal infection. Furthermore, this combined treatment enhanced fruit weight loss prevention compared with individual melatonin or wax treatment. Also, Wax + M500-treated peppers exhibited notable proline accumulation, indicative of a metabolic response counteracting the cold effects, resulting in better fruit stress acclimation. This treatment also preserved the peppers’ color and antioxidant capacity. In summary, these findings highlight the suitability of applying a combined Wax + M500 treatment as a highly effective strategy to enhance the CI tolerance of peppers and extend their postharvest life. Full article

This study aimed to (a) analyze the influence of pyrolysis temperature on pistachio shell-based biochar (PSB) properties and (b) assess the PSB effect on green bell pepper (Capsicum annuum L.) growth. Pyrolysis experiments were conducted at different temperatures, determining 450 °C as optimal for soil amendment. The effect of PSB addition at different mass ratios was analyzed considering the physicochemical properties of the mixtures and the agronomic parameters of green bell pepper plants and fruits under greenhouse conditions. Results demonstrated enhancements in soil properties upon biochar incorporation, including a decrease in pH by 1%, a decrease in electrical conductivity (EC) by 4–14%, and increases in cation exchange capacity (CEC) by 4–8%, organic matter (OM) and organic carbon (OC) by 100–200%, and total nitrogen (TN) by 35%, relative to unamended soil. Agronomic variables revealed improvements, particularly during the reproductive and maturity stages, with plants treated with 1% biochar (SB1) exhibiting enhanced growth and chlorophyll content, alongside increased flower and fruit yields. Notably, the 2% biochar treatment (SB2) yielded superior fruit weight and length results, suggesting the potential for biochar to enhance both the quality and quantity of green bell pepper fruits, thereby contributing to sustainable agricultural practices. Full article

Bell peppers (Capsicum annuum) were grown in a greenhouse to evaluate organic fertilizer and foliar seaweed application effects on plant architecture, yield, and fruit quality. Many organic fertilizers contain phytohormones intrinsically. Hydrolyzed and non-hydrolyzed fish fertilizer and cyano-fertilizer treatments were applied in split applications every 7 days over a 135-day growing period. Control plants received no supplemental N. Each fertilizer treatment received applications of one of two different foliar seaweeds or no foliar seaweed in a 4 × 3 factorial design with three replications. Both hydrolyzed and non-hydrolyzed fish fertilizers and cyano-fertilizer increased the number of branches per plant compared to the N-deficient control. The plants receiving cyano-fertilizer or non-hydrolyzed fish fertilizer yielded more than the N-deficient control, and those treatments received 2–3 times the auxin application as the hydrolyzed fish fertilizer. In addition, the leaves from the plants treated with non-hydrolyzed fish fertilizer contained substantially higher levels of abscisic acid, although no abscisic acid was detected in the fertilizers. Both seaweed products decreased the number of fruits that were “bell”-shaped and increased the number of “long”-shaped fruits. Organic fertilizers are complex matrices of nutrients, phytohormones, and other metabolites, making it very challenging to determine the mechanisms behind the observations. Full article

The increase in soil salinity has a negative effect on the growth and yield of plants. Mitigating the negative effects of soil salinity is therefore a difficult task and different methods are being used to overcome the negative effects of salt stress on crop plants. One of the often-used approaches is seed priming that can increase plants’ vigor and resilience. In this paper, we tested the effects of hydropriming, proline priming, and salicylic acid priming on the mitigation of the negative effects of salt stress on two bell pepper varieties (Capsicum annuum L.): Herkules and Kurtovska kapija. Sweet bell pepper seeds were primed following desiccation to achieve the original water content, and subsequently cultivated in salt-supplemented medium. The positive effects on vigor (in the form of increased germination and seedling establishment) as well as on level of tolerance for salt stress were recorded for both cultivars. The positive effects varied between the priming treatments and pepper cultivar used. The results of germination, seedling performance, photosynthetic pigments, and osmolytes were measured for seedlings grown from unprimed and primed seeds with under 0, 25, and 50 mM of NaCl. Both cultivars demonstrated greater germination when primed with proline and salicylic acid, while the Herkules cultivar demonstrated a higher tolerance to salt when proline was used as the priming agent. Priming with salicylic acid and proline in the seed improved germination and seedling performance, which could be related to the increase in proline content in the seedlings. Full article

Bell peppers (Capsicum annuum L.) in various stages of maturity are widely used in the diets of individuals and in the food industry; they are consumed both fresh and after thermal processing. However, every type of processing impacts the overall textural and bioactive characteristics of this plant-based food. In order to quantify the changes in the bioactive substances and color-structural characteristics that occur during selected heat treatments (contact grilling, roasting, roasting combined with microwaving, and steam cooking) of bell peppers at three maturity stages (green, yellow, and red), analyses of antioxidant activity, reducing sugar content, polyphenolic compound content, textural properties, and color coordinates in the L*a*b* system were carried out. Some of the processes used, such as contact grilling (15.43 mg GAE/g d.b.) and roasting combined with microwaving (15.24 mg GAE/g d.b.), proved to be beneficial as the total polyphenol content of green peppers (2.75 mg GAE/g d.b.) increased. The roasting (3.49 mg TE/g d.b.) and steaming (6.45 mg TE/g d.b.) methods decreased the antioxidant activity of yellow bell peppers (14.29 mg TE/g d.b.). Meanwhile, the roasting (0.88 mg Glc/g d.b.), contact-grilling (2.19 mg Glc/g d.b.), simultaneous microwaving and roasting (0.66 mg Glc/g d.b.), and steaming (1.30 mg Glc/g d.b.) methods significantly reduced the content of reducing sugars and reducing substances in red bell peppers (4.41 mg Glc/g d.b.). The studies proved that in order to preserve the antioxidant and bioactive properties of bell peppers, it is necessary to consider the use of appropriately selected heat treatments, depending on the different stages of maturity. The proper selection of adequate thermal treatment can not only increase digestibility, but also improve the bioavailability of bioactive substances from this raw material. Full article

Optimum postharvest storage conditions increase the postharvest quality and shelf life of horticultural crops. The effects of forced-air precooling (FAP) and modified atmosphere packaging (MAP) on shelf life, physicochemical quality, and health-promoting properties of bell pepper (Capsicum annuum L. cv. Nagano) harvested at 90 and 50% coloring stages in May and July respectively, stored at 11 °C, 95% relative humidity were assessed. Fruits were subjected to four treatments: FAP + 30 μm polyethylene liner (FOLO); FAP-only (FOLX); 30 μm polyethylene liner-only (FXLO); and control (FXLX). The quality attributes, viz. weight loss, firmness, color, soluble solids content (SSC), soluble sugars, total phenolic content (TPC), total flavonoid content (TFC), 2,2-dephenyl-1-picrylhydrazyl (DPPH), and 2,2′-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS) were evaluated. The investigated parameters differed significantly (p < 0.05) among treatments except for soluble sugars. FOLO maintained sensory quality (weight loss, firmness, and color), physicochemical (SSC and soluble sugars), and health-promoting properties compared to other treatments during storage. The 50% coloring fruits had a huge variation between treatments than 90% coloring. The results revealed more TPC and antioxidant capacity in the 50% than in the 90% coloring fruits. The study highlights the need to consider the ideal fruit coloring stage at harvest under the effect of FAP and MAP treatments in preserving bell pepper’s postharvest quality and shelf life. Full article

Pepper (Capsicum annuum L.) holds immense global importance, as it is widely cultivated for its economic value in the food industry and its health benefits. Consequently, substantial breeding progress has been made in cultivar development, whole-genome analysis, and transformation techniques aimed at enhancing agricultural traits, including fruit development and capsaicin synthesis. However, research concerning the phylogenetic relationships within C. annuum remains insufficient. In this study, we characterized the plastome sequences of seven C. annuum, including five hot pepper and two bell pepper cultivars, while also elucidating their phylogenetic relationships. Furthermore, we conducted comparative analyses to gain insight into their evolutionary history. The seven plastomes displayed typical quadripartite structures and ranged from 156,821 to 156,922 bp, displaying highly conserved sequences. In contrast to prior studies, our phylogenomic analyses revealed that C. annuum species did not form a monophyletic group. Each subclade was thought to be related to a different evolutionary history, such as hybridization, domestication from wild ancestors, and artificial selection. Therefore, we were able to discern the relationships among cultivars based on their genetic profiles of plastomes. Our findings also revealed that the Korean landraces Younggo 4, 5, 10, and 11 share the most recent common ancestor with Mexican landrace CM334. Full article

Freshness is one of the main factors affecting consumers’ purchase of food. The freshness indicator labels of packaged fresh green bell pepper (Capsicum annuum L.) and greengrocery (Brassica chinensis L.) were constructed, and pH-sensitive indicator labels based on the dye of anthocyanin and the mixing dye of methyl red and bromothymol blue were prepared in this study. At the same time, the color, chlorophyll content and vitamin C content of vegetables were measured in order to explore the applicability of indicator labels in the cool chain transportation of vegetables. Compared with the nature dye, the chemical dye-type indicator labels are more sensitive to pH changes. The results showed that the mixed indicator intelligent label had the best indication effect, and the MB 2 (mixing 1 g/L methyl red and bromothymol blue solutions at a ratio of 3:2 with a concentration of 70 mL/L in indicator film solution) indicator label could effectively indicate the freshness changes in vegetables during storage. Meanwhile, the color changes of the MB 2-type indicator label were correlated with the colors change of the sample, changes in nutrients, and changes in CO₂ content inside the packaging. In addition, freshness detection models for green bell pepper and greengrocery by using color information of MB 2 intelligent labels were established. Hence, this pH-sensitive label can be applied as a promising intelligent packaging for non-destructively monitoring the freshness of respiratory and non-respiratory climacteric vegetables. Full article

The present study aimed to evaluate the effects of the foliar application of hydrogen peroxide on the attenuation of salt stress on the growth, photochemical efficiency, production and water use efficiency of ‘All Big’ bell pepper plants. The experiment was conducted under greenhouse conditions in Campina Grande, PB, Brazil. Treatments were distributed in a randomized block design, in a 5 × 5 factorial scheme, corresponding to five levels of electrical conductivity of irrigation water (0.8, 1.2, 2.0, 2.6 and 3.2 dS m⁻¹) and five concentrations of hydrogen peroxide (0, 15, 30, 45 and 60 μM), with three replicates. Foliar application of hydrogen peroxide at concentration of 15 μM attenuated the deleterious effects of salt stress on photochemical efficiency, biomass accumulation and production components of bell pepper plants irrigated using water with an electrical conductivity of up to 3.2 dS m⁻¹. Foliar spraying of hydrogen peroxide at a concentration of 60 μM intensified the effects of salt stress. The ‘All Big’ bell pepper was classified as moderately sensitive to salt stress, with an irrigation water salinity threshold of 1.43 dS m⁻¹ and a unit decrease of 8.25% above this salinity level. Full article

Background: The present study addresses this research gap by evaluating the impact of boiling in water and microwaving on the bioactivity characteristics of bell peppers at different ripening stages. Methods: The total polyphenols, DPPH, ABTS and FRAP were used for the evaluation of the antioxidant potential qualitatively and quantitatively, and the simple reductive sugar texture and color changes were measured. Results: Microwave heating appears to be a favorable treatment in the case of preservation of most of the antioxidant potential. Green and red bell peppers were more resistant to the treatments, while the yellow stage was the one in which the changes were observed the most. Conclusions: However, the results indicate that from a consumer standpoint, microwave heating treatment is more beneficial for red peppers. In contrast, hot water cooking is more beneficial for green and yellow peppers. Full article

Fungal infections are a growing public health concern worldwide and the emergence of antifungal resistance has limited the number of therapeutic options. Therefore, developing novel strategies for identifying and developing new antifungal compounds is an active area of research in the pharmaceutical industry. In this study, we purified and characterized a trypsin protease inhibitor obtained from Yellow Bell Pepper (Capsicum annuum L.) seeds. The inhibitor not only showed potent and specific activity against the pathogenic fungus Candida albicans, but was also found to be non-toxic against human cells. Furthermore, this inhibitor is unique in that it also inhibits α-1,4-glucosidase, positioning it as one of the first plant-derived protease inhibitors with dual biological activity. This exciting discovery opens new avenues for the development of this inhibitor as a promising antifungal agent and highlights the potential of plant-derived protease inhibitors as a rich source for the discovery of novel multifunctional bioactive molecules. Full article

Sweet pepper (Capsicum annuum L.), also known as bell pepper, is one of the most widely grown vegetable crops worldwide. It is attacked by numerous phytopathogenic fungi, such as Fusarium equiseti, the causal agent of Fusarium wilt disease. In the current study, we proposed two benzimidazole derivatives, including 2-(2-hydroxyphenyl)-1-H benzimidazole (HPBI) and its aluminum complex (Al−HPBI complex), as potential control alternatives to F. equiseti. Our findings showed that both compounds demonstrated dose-dependent antifungal activity against F. equiseti in vitro and significantly suppressed disease development in pepper plants under greenhouse conditions. According to in silico analysis, the F. equiseti genome possesses a predicted Sterol 24-C-methyltransferase (FeEGR6) protein that shares a high degree of homology with EGR6 from F. oxysporum (FoEGR6). It is worth mentioning that molecular docking analysis confirmed that both compounds can interact with FeEGR6 from F. equiseti as well as FoEGR6 from F. oxysporum. Moreover, root application of HPBI and its aluminum complex significantly enhanced the enzymatic activities of guaiacol-dependent peroxidases (POX), polyphenol oxidase (PPO), and upregulated four antioxidant-related enzymes, including superoxide dismutase [Cu-Zn] (CaSOD-Cu), L-ascorbate peroxidase 1, cytosolic (CaAPX), glutathione reductase, chloroplastic (CaGR), and monodehydroascorbate reductase (CaMDHAR). Additionally, both benzimidazole derivatives induced the accumulation of total soluble phenolics and total soluble flavonoids. Collectively, these findings suggest that the application of HPBI and Al−HPBI complex induce both enzymatic and nonenzymatic antioxidant defense machinery. Full article

Pepper (Capsicum annuum L.) plants produce berry fruits that are used as spices. Here, we examined the viromes of 15 pepper cultivars through RNA sequencing. We obtained 1,325 virus-associated contigs derived from 8 virus species. Bean broad wilt virus 2 (BBWV2) and cucumber mosaic virus (CMV) were identified as the major viruses infecting pepper plants, followed by potato virus Y, bell pepper endornavirus, and hot pepper endornavirus. The proportion of viral reads in each transcriptome ranged from 0.04% to 24.5%. BBWV2 was the dominant virus in seven cultivars, whereas CMV was dominant in five cultivars. All the bell pepper cultivars showed severe viral disease symptoms, whereas the commercially developed hot pepper cultivars were asymptomatic or had mild symptoms. In addition, 111 complete viral segments were obtained from 7 viruses. Based on the obtained viral genomes, the genetic relationship between the identified viruses and quasispecies of BBWV2 and CMV in each pepper plant was determined. Newly designed primers for nine viruses confirmed the results of RNA sequencing. Taken together, this study, for the first time, provides a comprehensive overview of viromes in 15 major pepper cultivars through RNA sequencing. Full article