• 제목/요약/키워드: Pepper (Capsicum annuum)

검색결과 487건 처리시간 0.029초

Pathotypes of Bacterial Spot Pathogen Infecting Capsicum Peppers in Korea

  • Wai, Khin Pa Pa;Siddique, Muhammad Irfan;Mo, Hwang-Sung;Yoo, Hee Ju;Byeon, Si-Eun;Jegal, Yoonhyuk;Mekuriaw, Alebel A.;Kim, Byung-Soo
    • The Plant Pathology Journal
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    • 제31권4호
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    • pp.428-432
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    • 2015

  • Sixty-seven isolates of bacterial spot pathogen (Xanthomonas spp.) collected from six provinces of Korea were tested for the identification of their pathotypes and determination of their distribution throughout Korea in an effort to genetically manage the disease. Near isogenic lines of Early Calwonder (Capsicum annuum) pepper plants carrying $Bs_1$, $Bs_2$ and $Bs_3$, and PI235047 (C. pubescens) were used as differential hosts. Race P1 was found to be predominant, followed by race P7, and races P3 and P8 were also observed. This is the first report of races P7 and P8 in Korea. The races P7 and P8 were differentiated from the former races P1 and P3, respectively, on the basis of their ability to elicit hypersensitive reactions to PI235047.

  • https://doi.org/10.5423/PPJ.NT.05.2015.0074 인용 PDF KSCI

온도변화에 따른 건조 스트레스 환경에서 고추 세균점무늬병 발생 영향 (Evaluation of Bacterial Spot Disease of Capsicum annuum L. in Drought Stress Environment by High Temperature)

  • 장종옥;김병혁;이중복;좌재호;고상욱
    • 식물병연구
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    • 제25권2호
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    • pp.62-70
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    • 2019

  • The global warming by increased $CO_2$ will effect of plant pathogenic microorganisms and resistance of host plants, and it is expected to affect host-pathogen interactions. This study used Capsicum annuum L. and Xanthomonas euvesicatoria, a pathogenic bacteria of pepper, to investigate interactions between hosts and pathogens in a complex environment with increasedcultivation temperature and drought stress. As a result, the bacterial spot disease of C. annuum L. caused by X. euvesicatoria was $35^{\circ}C$ higher than $25^{\circ}C$. In addition, the effect on water potential on bacterial spot disease was much greater water potential -150 kPa than -30 kPa. The disease progress and severity higher than water potential -30 kPa. This result will useful for understanding interaction with red pepper and X. euvesicatoria under the complex environment with increased cultivation temperature and in water potential -150 kPa drought stress in the future.

  • https://doi.org/10.5423/RPD.2019.25.2.62 인용 PDF KSCI HTML

Effect of Light, Temperature, and Shaking Speed on Production of Capsaicin in Suspension-Cultured Jalapeno Pepper (Capsicum annuum L.)

  • Lee, Kwon-Bok;Engler, Cady;Yang, Jae E.;Lee, Shin-Woo;Park, Yong-Ha
    • Journal of Applied Biological Chemistry
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    • 제44권2호
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    • pp.84-86
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    • 2001

  • Capsaicin synthesis by suspension cultured cells of Jalapeno pepper (Capcicum annuum L.) was assessed in vitro under various conditions including temperature (23 and $30^{\circ}C$), light intensity (with light and without light), and shaking speed (110 and 200 rpm). Capsaicin production increased, while the cell biomass growth decreased possibly due to the production of a secondary metabolite. Capsaicin synthesis was primarily affected by light condition. Cells cultivated at 110 rpm and $23^{\circ}C$ under light condition yielded the highest fresh weight, while those cultivated under the same condition, but without light resulted in the lowest cell mass. Capsaicin content in cells of 18-day-old pepper grown at 110 rpm and $23^{\circ}C$ under light was 0.125% of the cell mass. However, without light treatment, the capsaicin content in cells at the same shaking speed and temperature increased up to 169%, indicating no light is favored in the capsaicin synthesis by Jalapeno pepper. Increasing the shaking speed from 110 to 200 rpm without light enhanced the capsaicin synthesis. Results of this study demonstrate that light condition is the limiting factor in the synthesis of capsaicin in tissue-cultured Jalapeno pepper cells.

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