Assessment of the affects of cold on bell pepper (Capsicum annuum L.) callus cultures using an electrolyte leakage assay
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Assessment of the affects of cold on bell pepper (Capsicum annuum L.) callus cultures using an electrolyte leakage assay by Stephanie Marie Roberts

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Published .
Written in English


  • Bell pepper -- Effect of cold on,
  • Peppers -- Effect of cold on

Book details:

Edition Notes

Statementby Stephanie Marie Roberts
The Physical Object
Paginationvi, 54 leaves :
Number of Pages54
ID Numbers
Open LibraryOL15345472M

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Bell peppers are valued for their plentiful vitamin C and nutritional content. Pepper fruits are susceptible to cold storage, which leads to chilling injury (CI); however, the crucial metabolic product and molecular basis response to cold stress have not been elucidated definitely by: 7. Cold Treatment for Pepper Plants. Peppers (Capsicum annum) are finicky when it comes to temperature. While they require warm, long summers for the best crop, when it's too hot or too cold. The genetic nature of bacterial wilt resistance was studied in bell pepper (Capsicum annuum L. var. grossum Sendt.) plants using the P1, P2, F1, F2 and backcross generations obtained from four. bell pepper, is a popular vegetable. Certain types of peppers are very pretty when grown as potted plants, es-pecially in the fall and early winter. The best are C. frutescens cerasiforme, the cherry pepper and C. frutescens conoides, the cone pepper. The vari-eties of these kinds have red, purple or cream-coloured fruit displayed.

Bell pepper—Capsicum annuum, Solanaceae Habanero and Bird’s-eye pepper—Capsicum chinense Cultivars For more information on pepper varieties, see EDIS publication IPM, Common Pepper Cultivars for Florida Production: Sweet Bell Antebellum. Green, sweet pepper with earlier setting. The effects of chlorine ( μL L −1), ozonated water (1 μL L −1) and gaseous ozone ( μL L −1) on physicochemical attributes and microbial quality of minimally processed red bell peppers were all the experiments, O 2 continuously decreased and CO 2 concentration increased, the pH augmented and a significant softening was observed in all the fruits. Abstract. The present study was carried out to investigate the influence of food grade coatings on fruit quality and storage life of bell pepper cv. “Yolo Wonder” at °C with 90–95% RH for 24 days. Coating treatments were given to bell pepper fruits by dipping in aqueous solutions of gum arabic (6, 9, and 12%), Aloe vera gel (4, 5, and 6%), and cinnamon oil (, , and 1%).   Duplicate experiments were done on Yolo Wonder Bell, Red Bell, and Jalapeno peppers. Yolo Wonder and Red Bell pepper leaf tissue showed an increased metabolic heat rate after exposure to 20 and 30% methanol. 50 Effects of Methanol on Plant Respiration Jalapeno pepper leaf tissue showed no increase in metabolic rate at 20% and a slight decrease.

Bell peppers may be harvested when they reach the immature green stage or after they mature to their full color, BELL AND CHILE PEPPERS 4. red or yellow, depending on the variety. It is not uncommon. for immature and mature peppers to be harvested from the. same field. This decision depends on current market price. Capsicum annuum, cold storage, minimally processed: DOI: /ActaHortic Abstract: One of the main causes of bell pepper decay during storage is microbial contamination. Ozone may be an alternative to traditional sanitizers due to its high reactivity and .   Greenhouse-grown sweet bell pepper (Capsicum annum) plants are susceptible to attack by a number of insect and mite pests, including aphids, broad mites, greenhouse whiteflies, twospotted spider mites and western flower and mite pests not only cause direct damage by feeding on the aboveground portions (e.g. leaves and flowers) of pepper parts, but can also cause indirect .   Bell pepper plant diseases caused by aphids means you have to control the aphids. Aphids are a major culprit when it comes to green pepper diseases. They congregate in large groups underneath the leaves and on any new growth on the plant. They suck the plant juice and leave behind discolored areas on the leaves.