In-vitro ANTIFUNGAL EFFECT OF THE CAYENNE LEAF EXTRACT MODIFIED WITH LIQUID SMOKE FROM COCOA POD HUSK TO CONTROL F. OXYSPORUM ON CHILI (CAPSICUM ANNUUM L.)

Research has been carried out on the use of cocoa pod husks for making liquid smoke. Liquid smoke is the result of condensation from direct or indirect combustion vapors from materials that contain lignin, cellulose, hemicellulose and other carbon compounds. This research was conducted to determine the effect of liquid smoke from cocoa pod husk on the germination of red chilli seeds (Capsicum annuum L). The first stage of this research is the manufacture of liquid smoke from the cocoa pod husk using pyrolyzer. The resulting liquid smoke is subjected to chemical and physical quality testing, and is applied as a liquid fertilizer for red chilli seeds (Capsicum annuum L). The test results of making liquid smoke from the cocoa pod husk showed that the yield of liquid smoke produced was 19%. The results of the analysis of the chemical quality of liquid smoke in the third grade by using GCMS detected 30 chemical components, the main component as a liquid smoke characteristic is acetic acid, phenol, carbamic acid compounds. The results of the physical quality analysis of liquid smoke show a very strong smell, reddish brown, and black sediment in the form of tar. The results of the testing of liquid smoke on the germination of red chilli seeds showed that the concentration of liquid smoke (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4% , 4.5% and 5%) have a very significant effect on the maximum growth potential and germination of red chili seeds (Capsicum annum L).

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STUDI REGENERASI IN VITRO DAN TRANSFORMASI GENETIK GEN COAT PROTEIN DAN BETA COMPONENT GEMINIVIRUS MELALUI Agrobacterium tumefaciens PADA TIGA GENOTIPE CABAI MERAH (Capsicum annuum L.)

10.25077/0931201022 ◽

2015 ◽

Author(s):

RENFIYENI RENFIYENI

Keyword(s):

Agrobacterium Tumefaciens ◽

Coat Protein ◽

Capsicum Annuum ◽

Capsicum Annuum L

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Screening for in vitro shoot-forming capacity of seedling explants in bell pepper (Capsicum annuum L.) genotypes and efficient plant regeneration using thidiazuron

Plant Cell Reports ◽

10.1007/bf00232735 ◽

1995 ◽

Vol 14 (10) ◽

pp. 666-669 ◽

Cited By ~ 25

Author(s):

Attila Szász ◽

Giuseppe Nervo ◽

Miklós Fári

Keyword(s):

Plant Regeneration ◽

Capsicum Annuum ◽

Bell Pepper ◽

Capsicum Annuum L ◽

Seedling Explants

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Micropropagation of Pepper (Capsicum annuum L.) Through in vitro Direct Organogenesis Organogenesis

Asian Journal of Biotechnology ◽

10.3923/ajbkr.2011.38.45 ◽

2010 ◽

Vol 3 (1) ◽

pp. 38-45 ◽

Cited By ~ 6

Author(s):

Mahmoud Otroshy ◽

Kosar Moradi ◽

Mojtaba Khayam Nekouei ◽

Paul C. Struik

Keyword(s):

Capsicum Annuum ◽

Direct Organogenesis ◽

Capsicum Annuum L

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Susceptibilidad de aislados de Xanthomonas campestris pv. vesicatoria a Streptomyces y extractos bioactivos de Ganoderma

Acta Universitaria ◽

10.15174/au.2017.1417 ◽

2018 ◽

Vol 27 (6) ◽

pp. 30-39

Author(s):

Loreto Robles-Hernández ◽

Dámaris Leopoldina Ojeda-Barrios ◽

Ana Cecilia González-Franco ◽

Jared Hernández-Huerta ◽

Nora Aideé Salas-Salazar ◽

...

Keyword(s):

Capsicum Annuum ◽

Ganoderma Lucidum ◽

Xanthomonas Campestris ◽

Streptomyces Lydicus ◽

Capsicum Annuum L

En el presente estudio, 10 aislados bacterianos de chile (Capsicum annuum L.) fueron identificados como Xanthomonas campestris pv. vesicatoria; se determinó su patogenicidad en invernadero y se evaluó su susceptibilidad a Streptomyces lydicus y extractos bioactivos de Ganoderma lucidum en condiciones in vitro y de invernadero, utilizando en cada caso un diseño completamente al azar. Todos los aislados causaron infección con una incidencia del 100% y variaciones en su severidad. Aunque todos los aislados fueron susceptibles a los tratamientos biológicos, los extractos bioactivos fueron superiores con un 100% de inhibición in vitro, así como en la reducción de infección foliar y población bacteriana en invernadero. Destacó una correlación fuerte entre población bacteriana e infección foliar (r = 0.9139**) en plantas inoculadas únicamente con el patógeno; en plantas tratadas adicionalmente con los biológicos, solo hubo una correlación débil en cada caso, sugiriendo su efecto benéfico en la supresión de X. campestris pv. vesicatoria.

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Pengaruh Praperlakuan Dingin Antera terhadap Pembentukan Kalus Cabai Merah Keriting (Capsicum annuum L.) Pretreatment on the Callus Formation of Curly Red Chilli Pepper (Capsicum annuum L.)

Agrotekma Jurnal Agroteknologi dan Ilmu Pertanian ◽

10.31289/agr.v4i2.3533 ◽

2020 ◽

Vol 4 (2) ◽

pp. 94-105

Author(s):

Nida Wafiqah Nabila M Solin ◽

Dian Adriani ◽

Zulfahmi Zulfahmi ◽

Mokhamad Irfan ◽

Rosmaina Rosmaina

Keyword(s):

Anther Culture ◽

Capsicum Annuum ◽

Callus Formation ◽

Chili Pepper ◽

Haploid Plant ◽

Cold Pretreatment ◽

Compact Structure ◽

Chilli Pepper ◽

Capsicum Annuum L

The production of the double haploid plant in vitro through anther culture technique is a plant breeding technique used to obtain pure strain rapidly. A variety of pretreatment has been reported to induce callus and regenerate planlets efficiently. This study aims at describing the influence of cold anther pretreatment towards the callus formation of curly red chili pepper (Capsicum annuum L.). This research was conducted in the laboratory of Genetics and Breeding, Faculty of Agriculture and Animal Science, Universtas Islam Negeri Sultan Syarif Kasim Riau. The explants used are anther of local genotype of curly red chili pepper. The anthers are stored at low temperatures (4 °c) with different time intervals of 0, 24, 48 and 72 hours. The results showed that the percentage of highest callus formation was obtained at 24 and 72 hours length storage, ie 50%. Cold pretreatment of 72 hours anther storage results in a faster callus with a percentage of the highest yellowish white callus color of 17.65% and a compact structure. The cold pretreatment with 72 hours anther storage is the most optimal acceleration in the development stage of anther culture and induces te formation of curly red chili pepper (Capsicum annuum L.) local genotypes.

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Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with hydrochloric and sulfuric acids

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.8372 ◽

2017 ◽

Vol 97 (14) ◽

pp. 4953-4960 ◽

Cited By ~ 5

Author(s):

Honggao Xu ◽

Kedong Tai ◽

Tong Wei ◽

Fang Yuan ◽

Yanxiang Gao

Keyword(s):

Capsicum Annuum ◽

Antioxidant Properties ◽

Hot Pepper ◽

Capsicum Annuum L ◽

Hydrochloric And Sulfuric Acids

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NADPH Oxidase (Rboh) Activity is Up Regulated during Sweet Pepper (Capsicum annuum L.) Fruit Ripening

Antioxidants ◽

10.3390/antiox8010009 ◽

2019 ◽

Vol 8 (1) ◽

pp. 9 ◽

Cited By ~ 14

Author(s):

Ángela Chu-Puga ◽

Salvador González-Gordo ◽

Marta Rodríguez-Ruiz ◽

José M. Palma ◽

Francisco J. Corpas

Keyword(s):

Oxidative Stress ◽

Nadph Oxidase ◽

Capsicum Annuum ◽

Fruit Ripening ◽

Biochemical Characterization ◽

Sweet Pepper ◽

Oxidative Stress Marker ◽

Vitro Assay ◽

Capsicum Annuum L

In plants, NADPH oxidase (NOX) is also known as a respiratory burst oxidase homolog (Rboh). This highly important enzyme, one of the main enzymatic sources of superoxide radicals (O2•−), is involved in the metabolism of reactive oxygen and nitrogen species (ROS and RNS), which is active in the non-climacteric pepper (Capsicum annuum L.) fruit. We used sweet pepper fruits at two ripening stages (green and red) to biochemically analyze the O2•−-generating Rboh activity and the number of isozymes during this physiological process. Malondialdehyde (MDA) content, an oxidative stress marker, was also assayed as an index of lipid peroxidation. In red fruits, MDA was observed to increase 2-fold accompanied by a 5.3-fold increase in total Rboh activity. Using in-gel assays of Rboh activity, we identified a total of seven CaRboh isozymes (I–VII) which were differentially modulated during ripening. CaRboh-III and CaRboh-I were the most prominent isozymes in green and red fruits, respectively. An in vitro assay showed that CaRboh activity is inhibited in the presence of nitric oxide (NO) donors, peroxynitrite (ONOO−) and glutathione (GSH), suggesting that CaRboh can undergo S-nitrosation, Tyr-nitration, and glutathionylation, respectively. In summary, this study provides a basic biochemical characterization of CaRboh activity in pepper fruits and indicates that this O2•−-generating Rboh is involved in nitro-oxidative stress associated with sweet pepper fruit ripening.

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