Characteristics and regulation of anthocyanin biosynthesis in pepper - review

Pepper is an important horticultural crop due to its culinary as well as ornamental applications. Some Capsicum varieties build up anthocyanins in their different organs. The biosynthesis of these pigments – beside genetic determinism – depends on diverse factors such as the environment, developmental stage and type of tissue. Though anthocyanin biosynthetic pathway has been first described in the 1800s and from then on it has been well established even in species belonging to Solenaceae , information on the pathway is scarce in case of Capsicum spp. This review comprises the current knowledge on the biochemistry and molecular biology of the anthocyanin biosynthetic pathway

Phylogenetic analysis of Tomato spotted wilt virus (TSWV) NSs protein demonstrates the isolated emergence of resistance-breaking strains in pepper

Resurgence of Tomato spotted wilt virus (TSWV) worldwide as well as in Hungary causing heavy economic losses directed the attention to the factors con- tributing to the outbreak of this serious epidemics. The introgression of Tsw resistance gene into various pepper cultivars seemed to solve TSWV control, but widely used resistant pepper cultivars bearing the same, unique resis- tance locus evoked the rapid emergence of resistance- breaking (RB) TSWV strains. In Hungary, the sporadic appearance of RB strains in pepper-producing region was first observed in 2010–2011, but in 2012 it was detected frequently. Previously, the non-structural protein (NSs) encoded by small RNA (S RNA) of TSWV was verified as the avirulence factor for Tsw resistance, therefore we analyzed the S RNA of the Hungarian RB and wild type (WT) isolates and compared to previously analyzed TSWV strains with RB properties from different geographical origins. Phylogenetic analysis demonstrated that the dif- ferent RB strains had the closest relationship with the local WT isolates and there is no conserved mutation present in all the NSs genes of RB isolates from different geograph- ical origins. According to these results, we concluded that the RB isolates evolved separately in geographic point of view, and also according to the RB mechanism

Virológia vizsgálatok étkezési és fűszerpaprikán előforduló uborka mozaik vírussal

Az idei évben jelentős vírusfertőzöttséget tapasztaltunk számos papri katermesztő körzetben. A hajtatásból és a szabadföldről származó minták uborka mozaik vír us fertőzést mutattak. A korábbi tapasztalattól (a CMV II csoportba tartozó izolátum ok domináltak) eltérően c. egyforma arányban fordultak elő a CMV I. és II. csoportjába tartozó izolátumok. Vizsgálatunk során megállapítottuk, hogy egy újabban termesztésbe kerülő CMV rez isztens fajta és az ismert, de rezisztenciával nem rendelkező étkezési fajta között nem talált unk lényegi különbséget a CMV tolerancia tekintetében sem a tünetek megjelenésében, sem a vír uskoncentrációban. Azt tapasztaltuk, hogy a CMV rezisztens fajtát idősebb korban fertőz ve a növényben a vírus lassabban szisztemizálódik. Érdekes tapasztalat volt, hogy a to bamovírus rezisztencia gént tartalmazó fűszerpaprika fajták érzékenyebbek voltak az ubor ka mozaik vírus fertőzésével szemben, mint a rezisztencia gént nem tartalmazó fajták

Antioxidant capacity of capsicum genotypes exhibiting differential lilac colouration during maturity

Total phenolic content (TPC) and antioxidant activity of 7 coloured Capsicum genotypes in four different maturity stages were investigated. The total phenolic content of the genotypes determined by the Folin-Ciocalteau method was in average higher in the early phenophases than in the fully ripe phase. Among the genotypes the extreme lilac exhibited the highest amount of TPC as a result of the putative additive effect of the high levels of anthocyanins. On dry weight basis there was a 4.5-fold difference at the ripe stage in between the extreme lilac and the white berry genotypes. Antioxidant capacity of the samples during ripening followed a similar pattern than the TPC and the values showed positive correlation from green stage 2 onwards. The study indicates that anthocyanin pigmentation could add up to the functional properties of the peppers