scholarly journals IMPROVEMENT OF SWEET PEPPER (Capsicum annuum L.) PRODUCTIVITY USING SOME ANTIOXIDANTS UNDER SALINITY CONDITIONS OF SOUTH SINAI I. MORPHOLOGICAL GROWTH CHARACTERS

2017 ◽  
Vol 6 (1) ◽  
pp. 29-46
Keyword(s):  
Capsicum Annuum ◽  
Sweet Pepper ◽  
Capsicum Annuum L ◽  
South Sinai ◽  
Growth Characters

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 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 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

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

EFFECTS OF WATER STRESS ON THE YIELD AND PHOTOSYNTHESIS OF FIELD-GROWN SWEET PEPPER (Capsicum annuum L.)

2000 ◽  
pp. 223-229 ◽  
Author(s):  
S. Delfine ◽  
A. Alvino ◽  
F. Loreto ◽  
M. Centritto ◽  
G. Santarelli
Keyword(s):  
Water Stress ◽  
Capsicum Annuum ◽  
Sweet Pepper ◽  
Capsicum Annuum L
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