Detection and distribution of viruses infecting hot pepper (Capsicum spp.) in Rwanda

2021 ◽  
Author(s):  
Bancy Waithira Waweru ◽  
Douglas Watuku Miano ◽  
Dora Chao Kilalo ◽  
Placide Rukundo ◽  
John Wangai Kimenju
Keyword(s):  
Hot Pepper ◽  
Capsicum Spp

scholarly journals Biostimulative effect of amino acids and green algae extract on capsaicinoid and other metabolite contents in fruits of Capsicum spp.

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Tilen Zamljen ◽  
Metka Hudina ◽  
Robert Veberič ◽  
Ana Slatnar
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Green Algae ◽  
Acid Treatment ◽  
Sugar Content ◽  
Control Treatment ◽  
Hot Pepper ◽  
Large Variability ◽  
Total Sugar Content ◽  
Capsicum Spp

Abstract Background Biostimulants, such as algae extracts or amino acids, are becoming more common in agriculture because the mentality is to make plants more resistant or tolerant to negative environmental factors, rather than using synthetic chemicals (herbicides, insecticides and fungicides), whose use is decreasing year by year, forcing farmers and companies to develop new environmentally friendly products. Results In a field experiment, green algae and amino acids were tested as biostimulants on three hot pepper cultivars. A large variability was observed between the effects of the two biostimulants on the cultivars. Green algae-treated ‘Somborka’ and ‘Habanero Red Caribbean’ cultivars had 10% and 5% higher dry matter in seeds compared to control treatment. Total sugar content was negatively affected by green algae extract and amino acids in pericarp in cultivars ‘Chili AS-Red’ and ‘Habanero Red Caribbean’. Total organic acids content was positively affected by amino acid treatment in ‘Habanero Red Caribbean’ pericarp and placenta, with an increase of 5.5 g and 2.1 g/100 g DW, respectively. In terms of total phenolics, all three cultivars were positively affected by amino acid treatment, but not in each fruit part. In terms of capsaicinoid content, the greatest effect of the two stimulants was on ‘Somborka’, which varied from four (pericarp, seed) to 16 (placenta) times compared to the control. Amino acid extract decreased ‘Habanero Red Caribbean’ capsaicinoid content in placenta by about 40%. Conclusion Amino acids were found to be superior to algal extract, although the effect of both was mostly cultivar specific. For a wider use of biostimulants, it should first be tested whether they are suitable for the cultivar in order to increase and optimize the results. Graphic abstract

scholarly journals Harvest season and seed physiological potential of ‘dedo-de-moça BRS Mari’ hot peppers

2017 ◽  
Vol 38 (6) ◽  
pp. 3897
Author(s):  
Gisely Paula Gomes ◽  
Clério Valentin Damasceno Junior ◽  
Denis Santiago da Costa ◽  
Robison Alesandro de Queiroz ◽  
Viviane Yumi Baba ◽  
...  
Keyword(s):  
Dry Matter ◽  
Germination Rate ◽  
Accelerated Aging ◽  
Seed Vigor ◽  
Hot Pepper ◽  
Accelerated Aging Test ◽  
Hot Peppers ◽  
Capsicum Spp ◽  
Production Success ◽  
Chili Peppers

The cultivation of chili peppers (Capsicum spp.) plays a key role in the fresh vegetable, condiment, and preserve markets. The determination of the harvest season suitable for seed production is crucial to obtain high-quality seeds and ensure production success. Therefore, this study aimed to determine the harvest season of ‘dedo-de-moça BRS Mari’ hot peppers that provides the maximum seed physiological potential. The flowers in anthesis were labeled daily and the fruits were harvested 25, 40, 55, 70, 85, and 100 days after anthesis (DAA) and classified as green, yellowish green, orange, red, extreme red, and intense red, respectively. The seed physiological potential was determined by using the water content, dry matter, germination, first germination count, germination rate index, and accelerated aging tests. The seed dry matter increased steadily until 55 DAA (3.95 mg per seed), then increased slightly to 70 DAA (4.05 mg per seed), and stabilized from 85 to 100 DAA. The harvested seeds began to germinate at 55 DAA with approximately 40% germination, which peaked at 70 DAA with 87% germination; this value was maintained until 100 DAA. The highest values of the germination rate index were found at 70, 85, and 100 DAA. An increase in seed vigor was observed, based on the accelerated aging test, which peaked at 85 DAA and subsequently decreased. The peppers were harvested between 70 and 85 DAA and red to extreme red were found to be the most recommended colors to obtain ‘dedo-de-moça BRS Mari’ hot pepper seeds with high physiological potential.

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

2012 ◽  
Vol 134 (4) ◽  
pp. 1912-1918 ◽  
Author(s):  
Haejin Bae ◽  
G.K. Jayaprakasha ◽  
John Jifon ◽  
Bhimanagouda S. Patil
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Hot Pepper ◽  
Capsicum Spp

scholarly journals Inhibitory Effects of Black Pepper (Piper Nigrum) Extracts and Compounds on Human Tumor Cell Proliferation, Cyclooxygenase Enzymes, Lipid Peroxidation and Nuclear Transcription Factor-kappa-B

2010 ◽  
Vol 5 (8) ◽  
pp. 1934578X1000500 ◽  
Author(s):  
Yunbao Liu ◽  
Vivek R. Yadev ◽  
Bharat B. Aggarwal ◽  
Muraleedharan G. Nair
Keyword(s):  
Lipid Peroxidation ◽  
Cell Proliferation ◽  
Human Tumor ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Hot Pepper ◽  
Tumor Cell Proliferation ◽  
Anticancer Activities ◽  
Human Tumor Cell ◽  
Capsicum Spp

Black pepper ( Piper nigrum) and hot pepper ( Capsicum spp.) are widely used in traditional medicines. Although hot Capsicum spp. extracts and its active principles, capsaicinoids, have been linked with anticancer and antiinflammatory activities, whether black pepper and its active principle exhibit similar activities is not known. In this study, we have evaluated the antioxidant, antiinflammatory and anticancer activities of extracts and compounds from black pepper by using proinflammatory transcription factor NF-κB, COX-1 and -2 enzymes, human tumor cell proliferation and lipid peroxidation (LPO). The capsaicinoids, the alkylamides, isolated from the hot pepper Scotch Bonnet were also used to compare the bioactivities of alkylamides and piperine from black pepper. All compounds derived from black pepper suppressed TNF-induced NF-κB activation, but alkyl amides, compound 4 from black pepper and 5 from hot pepper, were most effective. The human cancer cell proliferation inhibitory activities of piperine and alklyl amides in Capsicum and black pepper were dose dependant. The inhibitory concentrations 50% (IC50) of the alklylamides were in the range 13-200 μg/mL. The extracts of black pepper at 200 μg/mL and its compounds at 25 μg/mL inhibited LPO by 45-85%, COX enzymes by 31-80% and cancer cells proliferation by 3.5-86.8%. Overall, these results suggest that black pepper and its constituents like hot pepper, exhibit antiinflammatory, antioxidant and anticancer activities.

scholarly journals Content of Capsaicinoids and Physicochemical Characteristics of Manzano Hot Pepper Grown in Greenhouse

2018 ◽  
Vol 47 (1) ◽  
pp. 119-127 ◽  
Author(s):  
Mario PÉREZ-GRAJALES ◽  
Maria Teresa MARTÍNEZ-DAMIÁN ◽  
Oscar CRUZ-ALVAREZ ◽  
Sandra Miryam POTRERO-ANDRADE ◽  
Aureliano PEÑA-LOMELÍ ◽  
...  
Keyword(s):  
Vitamin C ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Point Of View ◽  
Soluble Solids ◽  
Hot Pepper ◽  
Total Carotenoids ◽  
Capsicum Spp ◽  
Physical And Chemical ◽  
Acidity Level

The hotness of the chili fruit (Capsicum spp.) is mainly due to the presence of capsaicinoids (capsaicin, nordihydrocapsaicin and dihydrocapsaicin). The aim of the present research was to evaluate the content of capsaicinoids and characteristics of physicochemical quality in fruits of manzano hot pepper grown in the greenhouse. The experimental design used was completely randomized with 3 and 4 replications. The parameters evaluated were total capsaicinoids, vitamin C, total carotenoids (TC), total soluble solids (TSS), titratable acidity, pH, firmness and color of the fruit. Among the hybrids with the highest content of total capsaicinoids and vitamin C, L4XL8 and L5XL7 (27 371 and 21 700 SHU, respectively) stand out as well as L2XL5 with 809.35 mg 100 g-1. On the other hand, L2XL3 stood out for its TC content (1 515.98 μg 100 g-1); L2XL7 and L4Xl7 stood out for the concentration of TSS, maintaining the acidity level without major changes. Additionally, L7XL8 was a material that was characterized to have fruits with greater firmness (2.31 N) and chromaticity of color (intense yellow) of 72.96. Among the evaluated hybrids, there are materials that presented fruits with physical and chemical characteristics of quality, which could be considered important from the commercial point of view or genetic improvement.

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