A Mutation in Zeaxanthin epoxidase Contributes to Orange Coloration and Alters Carotenoid Contents in Pepper Fruit ( Capsicum annuum )

2021 ◽  
Author(s):  
Seo‐Young Lee ◽  
So‐Jeong Jang ◽  
Hyo‐Bong Jeong ◽  
Se‐Young Lee ◽  
Jelli Venkatesh ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Zeaxanthin Epoxidase ◽  
Pepper Fruit

scholarly journals Sweet Pepper (Capsicum annuum L.) Fruits Contain an Atypical Peroxisomal Catalase That Is Modulated by Reactive Oxygen and Nitrogen Species

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 374 ◽  
Author(s):  
Marta Rodríguez-Ruiz ◽  
Salvador González-Gordo ◽  
Amanda Cañas ◽  
María Jesús Campos ◽  
Alberto Paradela ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Fruit Ripening ◽  
Reactive Oxygen ◽  
Bovine Liver ◽  
Sweet Pepper ◽  
Cysteine Residue ◽  
Nitrogen Species ◽  
Capsicum Annuum L ◽  
Native Molecular Mass ◽  
Pepper Fruit

During the ripening of sweet pepper (Capsicum annuum L.) fruits, in a genetically controlled scenario, enormous metabolic changes occur that affect the physiology of most cell compartments. Peroxisomal catalase gene expression decreases after pepper fruit ripening, while the enzyme is also susceptible to undergo post-translational modifications (nitration, S-nitrosation, and oxidation) promoted by reactive oxygen and nitrogen species (ROS/RNS). Unlike most plant catalases, the pepper fruit enzyme acts as a homodimer, with an atypical native molecular mass of 125 to 135 kDa and an isoelectric point of 7.4, which is higher than that of most plant catalases. These data suggest that ROS/RNS could be essential to modulate the role of catalase in maintaining basic cellular peroxisomal functions during pepper fruit ripening when nitro-oxidative stress occurs. Using catalase from bovine liver as a model and biotin-switch labeling, in-gel trypsin digestion, and nanoliquid chromatography coupled with mass spectrometry, it was found that Cys377 from the bovine enzyme could potentially undergo S-nitrosation. To our knowledge, this is the first report of a cysteine residue from catalase that can be post-translationally modified by S-nitrosation, which makes it especially important to find the target points where the enzyme can be modulated under either physiological or adverse conditions.

scholarly journals Nitrogen Source Affects the Composition of Metabolites in Pepper (Capsicum annuum L.) and Regulates the Synthesis of Capsaicinoids through the GOGAT–GS Pathway

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 150 ◽  
Author(s):  
Jing Zhang ◽  
Jian Lv ◽  
Jianming Xie ◽  
Yantai Gan ◽  
Jeffrey A. Coulter ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Capsicum Annuum ◽  
Multivariate Data Analysis ◽  
Ammonium Assimilation ◽  
Fruit Weight ◽  
Liquid Chromatography Mass Spectrometry ◽  
Capsicum Annuum L ◽  
Ammonium N ◽  
Pepper Fruit ◽  
Capsaicinoid Biosynthesis

Phytochemical analyses of pepper fruit metabolites have been reported; however, much less is known about the influence of different forms of nitrogen (N), which is critical for plant growth and fruit quality formation. The “Longjiao No. 5” variety (Capsicum annuum L.) grown in Northwestern China was profiled using liquid chromatography–mass spectrometry (LC–MS) coupled with multivariate data analysis to explore the composition of different metabolites in pericarp and placenta, and to investigate the effect of three ammonium (NH4+) to-nitrate (NO3−) ratios (0:100, 25:75, and 50:50). A total of 215 metabolites were obtained by qualitative analysis, where 31 metabolites were the major differential metabolite components of pepper fruits between placenta and pericarp, and 25 among N treatments. The addition of ammonium up-regulated carbohydrates, such as α-lactose and sucrose, as well as phenylalanine lyase (PAL) of placenta tissue. The supply of 25% NH4+–N and 75% NO3−–N exhibited a relatively higher levels of ascorbic acid in pericarp and amino acids, capsaicin, and dihydrocapsaicin in placenta, and led to higher fruit weight among the ammonium-to-nitrate ratios. The expression and activities of glutamic acid synthetase (GOGAT) and glutamine synthetase (GS) that are involved in ammonium assimilation were affected by adjusting the ammonium–N proportion, and they were significantly positively correlated with capsaicin, dihydrocapsaicin contents, capsaicinoid synthetase (CS), as well as the relative expression levels of genes related to capsaicinoid biosynthesis, such as acyltransferase 3 (AT3) and acyl-ACP thioesterase (FatA).

scholarly journals Study of the Physiological, Molecular and Genetic Factors Associated with Postharvest Water Loss in Pepper Fruit

2012 ◽  
Author(s):  
Elazar Fallik ◽  
Robert Joly ◽  
Ilan Paran ◽  
Matthew A. Jenks
Keyword(s):  
Shelf Life ◽  
Capsicum Annuum ◽  
Water Loss ◽  
Loss Rate ◽  
Fruit Firmness ◽  
Chromosome 10 ◽  
Physiological Basis ◽  
Water Loss Rate ◽  
Pepper Fruit ◽  
Very High

The fruit of pepper (Capsicum annuum) commonly wilts (or shrivels) during postharvest storage due to rapid water loss, a condition that greatly reduces its shelf life and market value. The fact that pepper fruit are hollow, and thus have limited water content, only exacerbates this problem in pepper. The collaborators on this project completed research whose findings provided new insight into the genetic, physiological, and biochemical basis for water loss from the fruits of pepper (Capsicum annuum and related Capsicum species). Well-defined genetic populations of pepper were used in this study, the first being a series of backcross F₁ and segregating F₂, F₃, and F₄ populations derived from two original parents selected for having dramatic differences in fruit water loss rate (very high and very low water loss). The secondly population utilized in these studies was a collection of 50 accessions representing world diversity in both species and cultivar types. We found that an unexpectedly large amount of variation was present in both fruit wax and cutin composition in these collections. In addition, our studies revealed significant correlations between the chemical composition of both the fruit cuticular waxes and cutin monomers with fruit water loss rate. Among the most significant were that high alkane content in fruit waxes conferred low fruit water loss rates and low permeability in fruit cuticles. In contrast, high amounts of terpenoids (plus steroidal compounds) were associated with very high fruit water loss and cuticle permeability. These results are consistent with our models that the simple straight chain alkanes pack closely together in the cuticle membrane and obstruct water diffusion, whereas lipids with more complex 3-dimensional structure (such as terpenoids) do not pack so closely, and thus increase the diffusion pathways. The backcross segregating populations were used to map quantitative trait loci (QTLs) associated with water loss (using DART markers, Diversity Arrays Technology LTD). These studies resulted in identification of two linked QTLs on pepper’s chromosome 10. Although the exact genetic or physiological basis for these QTLs function in water loss is unknown, the genotypic contribution in studies of near-isogenic lines selected from these backcross populations reveals a strong association between certain wax compounds, the free fatty acids and iso-alkanes. There was also a lesser association between the water loss QTLs with both fruit firmness and total soluble sugars. Results of these analyses have revealed especially strong genetic linkages between fruit water loss, cuticle composition, and two QTLs on chromosome 10. These findings lead us to further speculate that genes located at or near these QTLs have a strong influence on cuticle lipids that impact water loss rate (and possibly, whether directly or indirectly, other traits like fruit firmness and sugar content). The QTL markers identified in these studies will be valuable in the breeding programs of scientists seeking to select for low water loss, long lasting fruits, of pepper, and likely the fruits of related commodities. Further work with these newly developed genetic resources should ultimately lead to the discovery of the genes controlling these fruit characteristics, allowing for the use of transgenic breeding approaches toward the improvement of fruit postharvest shelf life.

scholarly journals Nutrient Composition, Antioxidant Components and Ascorbic Acid Content Response of Pepper Fruit (Capsicum annuum L.) Cultivars Grown under Salt Stress

OALib ◽  
2021 ◽  
Vol 08 (03) ◽  
pp. 1-20
Author(s):  
Hand Mathias Julien ◽  
Nono Giles Vivien ◽  
Tonfack Libert Brice ◽  
Taffouo Victor Désiré ◽  
Youmbi Emmanuel
Keyword(s):  
Ascorbic Acid ◽  
Salt Stress ◽  
Capsicum Annuum ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Nutrient Composition ◽  
Capsicum Annuum L ◽  
Pepper Fruit

scholarly journals Fruit size and stage of ripeness affect postharvest water loss in bell pepper fruit (Capsicum annuum L.)

2006 ◽  
Vol 87 (1) ◽  
pp. 68-73 ◽  
Author(s):  
Juan C Díaz-Pérez ◽  
María D Muy-Rangel ◽  
Arturo G Mascorro
Keyword(s):  
Capsicum Annuum ◽  
Water Loss ◽  
Fruit Size ◽  
Bell Pepper ◽  
Capsicum Annuum L ◽  
Pepper Fruit

scholarly journals ATTITUDES OF SERBIAN CONSUMERS TOWARDS DIFFERENT PEPPER FRUITS

2021 ◽  
Author(s):  
Dario Đ Danojević ◽  
Svetlana Glogovac ◽  
Sladjana Medic-Pap ◽  
Djordje Moravcevic
Keyword(s):  
Capsicum Annuum ◽  
Bell Pepper ◽  
Hot Pepper ◽  
Fruit Colour ◽  
Fruit Type ◽  
Capsicum Annuum L ◽  
Lack Of Information ◽  
Pepper Fruit ◽  
The World ◽  
Hot Peppers

Pepper (Capsicum annuum L.) is one of the major vegetable species in the world. In Balkan cuisines, as well as in Serbia, pepper has a very diverse use. Knowledge about consumers habits and preferences is of great importance for a breeding process as well as in the market-orientated production. Because of the lack of information about consumers preferences towards pepper types, in the Serbian market, the present research was conducted. Four hundred and two participants, classified into groups, according to gender, age and education, answered the survey questions. According to this research, the most preferred pepper type in Serbia is kapia, while the bell pepper is the second chosen type. Also, obtained results showed that the most favourite colour of pepper fruit is red. There is a tendency in higher importance of fruit type than fruit colour. The highest percentage of hot pepper consumers prefer medium hot peppers. The obtained trend shows that women generally prefer less spicy pepper fruits than men.

scholarly journals Biosolids–Yard Trimming Composts Increases Bell Pepper (Capsicum annuum L.) and Cucumber (Cucumis sativus L.) Yields

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 892F-893
Author(s):  
Nancy E. Roe ◽  
Peter J. Stoffella
Keyword(s):  
Capsicum Annuum ◽  
Cucumis Sativus ◽  
Sandy Soil ◽  
Sandy Soils ◽  
Bell Pepper ◽  
Cucumis Sativus L ◽  
Capsicum Annuum L ◽  
Pepper Fruit ◽  
Marketable Fruit ◽  
Polyethylene Mulch

Composts may improve crop growth in sandy soils. A biosolids-yard trimming compost (C) was incorporated into sandy soil at 134 t·ha–1 (49.7% moisture) before applying polyethylene mulch. Fertilizer (F) was applied at 0%, 50%, and 100% of the grower's rate (71N–39P–44K t·ha–1 broadcast and 283N–278K t·ha–1 banded in bed centers). `Elisa' pepper transplants were planted 20 Jan. 1994. Marketable fruit weights were 20, 31, and 32 t·ha–1 without C and 30, 35, and 32 t·ha–1 with C for 0%, 50%, and 100% F, respectively. Pepper fruit weights increased with increasing F rates and were higher in plots with C than without C. Without removing mulch, `Thunder' cucumbers were seeded on 26 Sept. 1994. Marketable fruit weights were similar at the three F levels, but were 23 and 27 t·ha–1 without and with C, respectively. One application of C significantly increased bell pepper yields and a subsequent cucumber crop.

scholarly journals Effect of Organic and Inorganic Fertilizers on the Yield and Quality of Jalapeño Pepper Fruit (Capsicum annuum L.)

Agriculture ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 208
Author(s):  
Ana Alejandra Valenzuela-García ◽  
Uriel Figueroa-Viramontes ◽  
Enrique Salazar-Sosa ◽  
Ignacio Orona-Castillo ◽  
Miguel Ángel Gallegos-Robles ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Organic Fertilizers ◽  
Salmonella Spp ◽  
Capsicum Annuum L ◽  
Yield And Quality ◽  
P Content ◽  
Pepper Fruit ◽  
Microbiological Analyses ◽  
Organic And Inorganic Fertilizers

Organic fertilizers were evaluated on jalapeno pepper (Capsicum annuum L.) and on their effect on the soil content of nitrogen (N), phosphorus (P), electrical conductivity (EC), pH and organic matter (OM), at the Experimental Station of the Agriculture and Zootechnics Faculty (FAZ-UJED), Ejido Venecia, Durango, México. The assayed experimental fertilizers were vermicompost (VC) with 0 and 3 Mg ha−1, in factorial combination with solarized manure (SM), with 0, 40, 80, and 120 Mg ha−1, and an inorganic fertilization nitrogen-phosphorus-potassium (NPK) at 150–100–00 Mg ha−1. Microbiological analyses were performed to evaluate the presence of Salmonella spp. The highest yield was 56.2 Mg ha−1 with 120 Mg ha−1 SM, which was statistically similar to 40 and 80 Mg ha−1; the highest P content (70.7 mg kg−1) and OM (3.7%) occurred with 120 Mg ha−1 SM. The inorganic fertilizer reflected the lowest OM (1.1%). Nutrients provided by SM were sufficient to satisfy the crop needs. Values of pH, EC and N were not affected by SM. The fruit quality was not affected by the organic fertilizers. Most fruits were classified as Second-Class Quality (60%), followed by First-Class Quality (25%). Microbiological analyses were negative for Salmonella spp., suggesting that the SM is effective in its elimination.

Integrative analysis of metabolome and transcriptome reveals the mechanism of color formation in pepper fruit (Capsicum annuum L.)

2020 ◽  
Vol 306 ◽  
pp. 125629 ◽  
Author(s):  
Yuhua Liu ◽  
Junheng Lv ◽  
Zhoubin Liu ◽  
Jing Wang ◽  
Bozhi Yang ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Integrative Analysis ◽  
Color Formation ◽  
Capsicum Annuum L ◽  
Pepper Fruit
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