Published in Scientific Papers. Series B, Horticulture, Volume LXII
Written by Mostafakamal SHAMS, Ertan YILDIRIM, Melek EKINCI, Guleray AGAR, Metin TURAN, Raziye KUL
Chili peppers synthesize capsaicin and accumulate it in the fruits. Many biochemical studies have been done in the field of capsaicin biosynthesis in chili peppers. The levels of capsaicin vary among chili pepper cultivars, and it is also affected by environmental conditions. The present study assayed the effect of cytokinin on the capsaicin and ascorbic acid content of Capsicum annum var ʻIlicaʼ (pungent pepper) in the greenhouse. Cytokinin levels include 0, 50 and 100 µM of Benzyl amino purine and the treatments were applied at every 10 days until the harvest beginning 5 days after planting. The results of this study monitored that cytokinin (benzyl amino purine) treatment increased the capsaicin and ascorbic acid content in pepper fruits as compared to the control but decreased the fruit number per plant.
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