Abstract
Capsaicin is a unique pungent ingredient in Capsicum spp. and mechanism responsible for the increase in capsaicin content in non-pungent Capsicum spp. is an important task. Capsaicin biosynthesis is regulated by developmental and environmental factors. In this study, capsaicin content in green and ripe fruits in six cultivars of sweet pepper and yield contributing characters by applying temperature and nutrient solution formulations were investigated. Six cultivars of sweet pepper (e.g., V 1 Wonder bell, V 2 Furupi-red, V 3 Papri-E-red, V 4 Papri new-E-red, V 5 AVRDC PP 0436-6055, and V 6 AVRDC PP 0436-6006) were grown under two growing conditions of high temperature (T 1 ) and low temperature (T 2 ) applying three nutrient formulations (e.g., S 1 Hoagland and Arnon No. 2, S 2 double strength of S 1 , and S 3 customized nutrient formulation) using solid soilless culture technique. The capsaicin content differed among six cultivars, two different temperature conditions and three nutrient solution formulations. The highest capsaicin content of fruits was found from V 6 cultivar and S 3 treatment grown under high temperature treatment (T 1 ) over low temperature (T 2 ). The capsaicin content was higher in ripe fruits than in green fruits of sweet pepper at both of the temperature treatments applying S 3 nutrient formulation. The capsaicin biosynthesis involved the activity of capsaicin synthase in the placental tissue, and capsaicin synthesis might be increased in high temperature, nutrient solution formulation and advancement of fruit maturity. Therefore, high temperature and nutrient solution formulation had important effects on capsaicin contents at both of the fruit maturity stages in sweet pepper cultivars. The improving tendency in yield and yield contributing characters was found in high temperature treatment and customized nutrient formulation in V 6 and V 4 cultivars. In our study nutrient formulation and high temperature had positive effects on yield and yield contributing characters in sweet pepper.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 8
Claim · model-written summary
Capsaicin content differed among the six sweet pepper cultivars and the temperature and nutrient solution treatments.
- Taxon
- Capsicum annuum L.
Capsicum annuumt0 - Treatment
- nutrient solution formulationse1
- Outcome
- capsaicin contente1
- Direction
- differede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“six sweet pepper (Capsicum annuum L.) cultivars”
e1“The capsaicin content differed among six cultivars, two different temperature conditions and three nutrient solution formulations”
Claim · model-written summary
Cultivar V 6 under high temperature with S 3 treatment had the highest fruit capsaicin content, compared with low temperature.
- Taxon
- Capsicum annuum L.Capsicum annuumt0
- Material
- V 6e2
- Treatment
- high temperature treatment (T 1 )e2
- Outcome
- capsaicin content of fruitse2
- Direction
- higheste2
- Qualifier
- S 3 treatmente2
- Comparator
- low temperature (T 2 )e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“six sweet pepper (Capsicum annuum L.) cultivars”
e2“The highest capsaicin content of fruits was found from V 6 cultivar and S 3 treatment grown under high temperature treatment (T 1 ) over low temperature (T 2 )”
Claim · model-written summary
Capsaicin content was higher in ripe fruits than in green fruits of sweet pepper under both temperature treatments with S 3 nutrient formulation.
- Taxon
- Capsicum annuum L.Capsicum annuumt0
- Organ / stage
- ripe fruitse3
- Outcome
- capsaicin contente3
- Direction
- highere3
- Qualifier
- at both of the temperature treatments applying S 3 nutrient formulatione3
- Comparator
- green fruitse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“six sweet pepper (Capsicum annuum L.) cultivars”
e3“The capsaicin content was higher in ripe fruits than in green fruits of sweet pepper at both of the temperature treatments applying S 3 nutrient formulation”
Claim · model-written summary
Capsaicin biosynthesis in sweet pepper involved capsaicin synthase activity in the placental tissue.
- Taxon
- Capsicum annuum L.Capsicum annuumt0
- Organ / stage
- placental tissuee4
- Gene
- capsaicin synthasee4
- Outcome
- capsaicin biosynthesise4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“six sweet pepper (Capsicum annuum L.) cultivars”
e4“The capsaicin biosynthesis involved the activity of capsaicin synthase in the placental tissue”
Claim · model-written summary
Capsaicin synthesis might be increased by high temperature, nutrient solution formulation and fruit maturity.
- Taxon
- Capsicum annuum L.Capsicum annuumt0
- Treatment
- high temperaturee5
- Outcome
- capsaicin synthesise5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“six sweet pepper (Capsicum annuum L.) cultivars”
e5“capsaicin synthesis might be increased in high temperature, nutrient solution formulation and advancement of fruit maturity”
Claim · model-written summary
High temperature and nutrient solution formulation had important effects on capsaicin content at both fruit maturity stages.
- Taxon
- Capsicum annuum L.Capsicum annuumt0
- Organ / stage
- fruit maturity stagese6
- Treatment
- high temperature and nutrient solution formulatione6
- Outcome
- capsaicin contentse6
- Qualifier
- important effectse6
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“six sweet pepper (Capsicum annuum L.) cultivars”
e6“high temperature and nutrient solution formulation had important effects on capsaicin contents at both of the fruit maturity stages”
Claim · model-written summary
V 6 and V 4 cultivars showed an improving tendency in yield and yield contributing characters under high temperature and customized nutrient formulation.
- Taxon
- Capsicum annuum L.Capsicum annuumt0
- Material
- V 6 and V 4e7
- Treatment
- high temperature treatment and customized nutrient formulatione7
- Outcome
- yield and yield contributing characterse7
- Direction
- improving tendencye7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“six sweet pepper (Capsicum annuum L.) cultivars”
e7“The improving tendency in yield and yield contributing characters was found in high temperature treatment and customized nutrient formulation in V 6 and V 4 cultivars”
Claim · model-written summary
Nutrient formulation and high temperature had positive effects on yield and yield contributing characters of sweet pepper.
- Taxon
- Capsicum annuum L.Capsicum annuumt0
- Treatment
- nutrient formulation and high temperaturee4
- Outcome
- yield and yield contributing characterse4
- Direction
- positive effectse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“six sweet pepper (Capsicum annuum L.) cultivars”
e4“nutrient formulation and high temperature had positive effects on yield and yield contributing characters in sweet pepper”
The same questions in other papers
heat · quality: phytochemicals · Capsicum annuum (sweet pepper)Results agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.