INVESTIGATING CULTIVAR DIFFERENCES IN STRESS-INDUCED ABSCISSION IN BELL PEPPER (CAPSICUM ANNUM L.) WITH GROWTH ANALYSIS
نویسندگان
چکیده
منابع مشابه
Antioxidant Potential of Bell Pepper (Capsicum annum L
The interests in the consumption of pepper fruits (Capsicum annum L.) is, to a large extent due to its content of bioactive compounds and their importance as dietary antioxidants. Peppers are used as a colourant, flavourant, and/or as a source of pungency. Peppers can be used fresh, dried, fermented, or as an oleoresin extract. It has both nutritional and nutraceutical importance. It contains a...
متن کاملProteome analysis of bell pepper (Capsicum annuum L.) chromoplasts.
We report a comprehensive proteome analysis of chromoplasts from bell pepper (Capsicum annuum L.). The combination of a novel strategy for database-independent detection of proteins from tandem mass spectrometry (MS/MS) data with standard database searches allowed us to identify 151 proteins with a high level of confidence. These include several well-known plastid proteins but also novel protei...
متن کاملThe Effect of Zinc Oxide Nanoparticles on the Physiological Characteristics in Pepper (Capsicum annum L.) under Salinity Stress
In this study, the effect of spraying of Zinc oxide nanoparticles at three concentrations (0, 1000 and 2000 ppm) on the response of Capsicum annuum L. to different levels of salinity (0, 25, 50 and 75 mM NaCl) was evaluated. The experiment was carried out as factorial based on randomized complete block design with four replications in pot culture conditions. The high concentration of salt and Z...
متن کاملQuality and Fermentation Characteristics of Kimchi Made with Different Types of Dried Red Pepper (Capsicum annum L.)
The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at 10C fermentation. The initial pH was approximately 5.65~5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest i...
متن کاملIsolation and characterization of plant and human pathogenic bacteria from green pepper (Capsicum annum L.) in Riyadh, Saudi Arabia
Forty-three bacterial isolates in five genera were recovered from naturally infected green pepper fruits (38 samples) showing dark brown, irregular-shaped splotches. The pathogenicity test was performed on healthy green pepper fruits and red colonies were from inoculated fruits showing the same symptoms and the infected area developed into soft rot. Their identification was based on phenotypic ...
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ژورنال
عنوان ژورنال: HortScience
سال: 1992
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.27.6.684a