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

Antioxidants ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 9 ◽  
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.

Expression profiling of redox-metabolism-related genes and proteins during sweet pepper ( Capsicum annuum L.) fruit ripening

2018 ◽  
Vol 120 ◽  
pp. S106-S107
Author(s):  
Salvador González-Gordo ◽  
Rocío Bautista ◽  
M. Gonzalo Claros ◽  
Alberto Paradela ◽  
Antonio Ramos ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Fruit Ripening ◽  
Expression Profiling ◽  
Sweet Pepper ◽  
Redox Metabolism ◽  
Capsicum Annuum L

Effect of relative humidity on fruit set and seed set in pepper (Capsicum annuum L.).

1978 ◽  
Vol 26 (1) ◽  
pp. 59-63
Author(s):  
J. Baer ◽  
L. Smeets
Keyword(s):  
Relative Humidity ◽  
Capsicum Annuum ◽  
Fruit Ripening ◽  
Fruit Set ◽  
Seed Set ◽  
Sweet Pepper ◽  
Ripening Period ◽  
Capsicum Annuum L

During 1976, plants of the sweet-pepper variety Verbeterde Glas [Improved Glass] were placed in growth rooms at 55, 80 or 95% relative humidity, at the onset of flowering. The flowers were artificially pollinated until flower drop, and the plants were moved to the glasshouse for the fruit-ripening period. Fruit set was not influenced by relative humidity, but seed set increased with increasing humidity. Time from pollination to harvest was significantly shorter at 95% relative humidity. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals Multispectral Assessment of Sweet Pepper (Capsicum annuum L.) Fruit Quality Affected by Calcite Nanoparticles

Biomolecules ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 832
Author(s):  
Monika Vidak ◽  
Boris Lazarević ◽  
Marko Petek ◽  
Jerko Gunjača ◽  
Zlatko Šatović ◽  
...  
Keyword(s):  
Convex Hull ◽  
Capsicum Annuum ◽  
Fruit Quality ◽  
Sweet Pepper ◽  
Quality Analysis ◽  
Morphological Properties ◽  
Agricultural Practice ◽  
Vegetable Crops ◽  
Physiological Maturity ◽  
Capsicum Annuum L

Sweet pepper (Capsicum annuum L.) is one of the most important vegetable crops in the world because of the nutritional value of its fruits and its economic importance. Calcium (Ca) improves the quality of sweet pepper fruits, and the application of calcite nanoparticles in agricultural practice has a positive effect on the morphological, physiological, and physicochemical properties of the whole plant. The objectives of this study were to investigate the effect of commercial calcite nanoparticles on yield, chemical, physical, morphological, and multispectral properties of sweet pepper fruits using a combination of conventional and novel image-based nondestructive methods of fruit quality analysis. In the field trial, two sweet pepper cultivars, i.e., Šorokšari and Kurtovska kapija, were treated with commercial calcite nanoparticles (at a concentration of 3% and 5%, calcite-based foliar fertilizer (positive control), and water (negative control) three times during vegetation). Sweet pepper fruits were harvested at the time of technological and physiological maturity. Significant differences were observed between pepper cultivars as well as between harvests times. In general, application of calcite nanoparticles reduced yield and increased fruit firmness. However, different effects of calcite nanoparticles were observed on almost all properties depending on the cultivar. In Šorokšari, calcite nanoparticles and calcite-based foliar fertilizers significantly increased N, P, K, Mg, Fe, Zn, Mn, and Cu at technological maturity, as well as P, Ca, Mg, Fe, Zn, Mn, Cu, and N at physiological maturity. However, in Kurtovska kapija, the treatments increased only Ca at technological maturity and only P at physiological maturity. The effect of treatments on fruit morphological properties was observed only at the second harvest. In Šorokšari, calcite nanoparticles (3% and 5%) increased the fruit length, minimal circle area, and minimal circle radius, and it decreased the fruit width and convex hull compared to the positive and negative controls, respectively. In Kurtovska kapija, calcite nanoparticles increased the fruit width and convex hull compared to the controls. At physiological maturity, lower anthocyanin and chlorophyll indices were found in Kurtovska kapija in both treatments with calcite nanoparticles, while in Šorokšari, the opposite effects were observed.

scholarly journals Androgenesis induction in microspore culture of sweet pepper (Capsicum annuum L.)

2011 ◽  
Vol 6 (2) ◽  
pp. 123-132 ◽  
Author(s):  
Csaba Lantos ◽  
Anikó Gémes Juhász ◽  
Pál Vági ◽  
Róbert Mihály ◽  
Zoltán Kristóf ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Microspore Culture ◽  
Sweet Pepper ◽  
Capsicum Annuum L

scholarly journals Nitric oxide-dependent regulation of sweet pepper fruit ripening

2019 ◽  
Vol 70 (17) ◽  
pp. 4557-4570 ◽  
Author(s):  
Salvador González-Gordo ◽  
Rocío Bautista ◽  
M Gonzalo Claros ◽  
Amanda Cañas ◽  
José M Palma ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Fruit Ripening ◽  
Biochemical Analysis ◽  
Sweet Pepper ◽  
Supporting Evidence ◽  
Functional Categories ◽  
Fatty Acid Profiling ◽  
Pepper Fruit

Abstract Ripening is a complex physiological process that involves changes in reactive nitrogen and oxygen species that govern the shelf-life and quality of fruits. Nitric oxide (NO)-dependent changes in the sweet pepper fruit transcriptome were determined by treating fruits at the initial breaking point stage with NO gas. Fruits were also harvested at the immature (green) and ripe (red) stages. Fruit ripening in the absence of NO resulted in changes in the abundance of 8805 transcripts whose function could be identified. Among these, functional clusters associated with reactive oxygen/nitrogen species and lipid metabolism were significantly modified. NO treatment resulted in the differential expression of 498 genes framed within these functional categories. Biochemical analysis revealed that NO treatment resulted in changes in fatty acid profiling, glutathione and proline contents, and the extent of lipid peroxidation, as well as increases in the activity of ascorbate peroxidase and lipoxygenase. These data provide supporting evidence for the crucial role of NO in the ripening of pepper fruit.

AGRONOMIC RESPONSE OF SWEET PEPPER (CAPSICUM ANNUUM L.) TO CO2 ENRICHMENT IN GREENHOUSES WITH STATIC VENTILATION

2006 ◽  
pp. 521-528 ◽  
Author(s):  
M.Y. Baba ◽  
J.V. Maroto ◽  
A. San Batoutista ◽  
B. Pascual ◽  
S. Lopez ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Co2 Enrichment ◽  
Sweet Pepper ◽  
Capsicum Annuum L
Sign in / Sign up

Export Citation Format

Share Document