Lubosława Nowaczyk

Androgenic response of Capsicum interspecific hybrids and capsaicinoid characteristics of DH lines

Summary In the research on induced androgenesis, eight groups of plants, the progeny of interspecific hybrid of Capsicum frutescens L. x C. annuum L., were used. Half of them were standard hard-flesh forms, while the others have represented SS or Ss genotype conditioning the soft flesh of ripe fruit. Anthers from the plants of six groups produced mixoploid callus and the DNA content ranged from 1C to 16C. Three groups formed embryos which converted into plants. The total number of regenerants was 19, included both androgenic haploids (13) and diploids (6). The results did not allow to present the simple relationship between the physiological feature of soft-flesh and the effectiveness of androgenesis. Pungent, soft-flesh genotypes appeared as a poor responsive in anther culture. The R2 and R3 generation of two soft-flesh diploids, evaluated in two-year experiments, showed full phenotypic uniformity, proofing the androgenic origin of diploids. These DH lines were different with regard to capsaicinoid profiles. The content of capsaicinoids ranged from 0.056 to 2.170 and from 0.019 to 1.610 g*kg-1 for capsaicin and dihydrocapsaicin, respectively. The highest concentration of the compounds was observed in the placenta. Although the androgenic effectiveness was not fully satisfactory, the doubled haploid technology can be used for the rapid genetic stabilization of soft-flesh Capsicum spp. recombinants and the special attention should be paid to the spontaneous androdiploids.

Relationship between Technological Characters in Capsicum SPP. Soft-Flesh Forms

Relationship between Technological Characters in Capsicum SPP. Soft-Flesh Forms The present research involved the evaluation of relationships between technological characters of soft-flesh fruit in the lines derived from the hybrid Capsicum frutescens L. × C. annuum L. The evaluation was performed in groups of genotypes which differed in their fruit weight and pericarp thickness. The material researched was made up of the pericarp from which placenta with seeds was removed and the puree obtained as a result of whole fruit crushing. The analysis of the content of capsaicinoids was made using the HPLC method. The content of capsaicin was in each case higher than that of dihydrocapsaicin. There were observed highly significantly positive correlations between the average fruit weight and the wall thickness in the genotypes of a higher level of these characters, namely in the groups over 20 g (fruit weight) and over 3 mm (wall thickness). In these groups the content of capsaicinoids was negatively correlated with the average fruit weight. The significance of this relationship was confirmed in the genotypes of a higher fruit weight as compared with the content of capsaicin and dihydrocapsaicine in the puee. The relationships between the capsaicinoids researched were more stable in the genotypes of a higher fruit weight and demonstrating a higher pericarp wall thickness. Współzależność Cech Technologicznych u Form Soft-Flesh Capsicum SPP. Przedmiotem opracowania była ocena zależności między cechami technologicznymi owoców soft-flesh u linii wyprowadzonych z mieszańca Capsicum frutescens L. × C. annuum L. Dokonano jej w grupach genotypów różniących się masą owocu oraz grubością owocni. Badanym materiałem była owocnia, z której usunięto łożysko z nasionami oraz przecier uzyskany w wyniku rozdrobnienia całych owoców. Analizy zawartości kapsaicynoidów wykonano metodą HPLC. Zawartość kapsaicyny była w każdym przypadku wyższa niż dihydrokapsaicyny. Obserwowano wysoce istotnie dodatnie korelacje między średnią masą owocu a grubością ścian u genotypów o wyższym poziomie tych cech, to jest w grupach powyżej 20 gram (masa owocu) i powyżej 3 mm (grubość ścian). W wymienionych grupach zawartość kapsaicynoidów była ujemnie skorelowana ze średnią masą owoców. Istotność tej relacji potwierdzono u genotypów o większej masie owocu w odniesieniu do zawartości kapsaicyny i dihydrokapsaicyny w przecierze. Zależności między badanymi kapsaicynoidami były bardziej stabilne u genotypów o większej masie owoców i charakteryzujących się większą grubością ścian perykarpu.

Capsaicinoid profile of soft-flesh Capsicum spp. genotypes according to the purée production method

Summary Capsaicin and dihydrocapsaicin concentration was evaluated using the HPLC method in the whole fruit, pericarp, and purée obtained by rubbing fruit through a strainer, purée obtained by fruit expressing, and in the waste following the two above processes. The highest content of each compound was noted in purée and the lowest one in pericarp and waste. Concentration of capsaicin was higher than concentration of dihydrocapsaicin in all of the analysed material. Reciprocal relations between contents of two compounds ranged from 1.4 to 5.3. Capsaicinoid contents in purée obtained by rubbing plus in the waste of the process and in the expressed purée plus the waste of the process were highly similar. Capsaicin and dihydrocapsaicin contents in purée obtained as a result of mechanical separation of soft tissue from the inedible fruit parts was significantly higher than in pericarp and stable, regardless of the processing method. Streszczenie Za pomocą metody HPLC oceniono zawartość kapsaicyny oraz dihydrokapsaicyny w całych owocach, perykarpie, purée uzyskanym w wyniku przecierania, purée uzyskanym w wyniku wyciskania oraz w pozostałościach po wymienionych procesach. Największą koncentrację każdego składnika zanotowano w purée, najmniejszą w perykarpie i w resztkach. Zawartość kapsaicyny była większa niż dihydrokapsaicyny we wszystkich analizowanych materiałach. Wzajemne relacje między tymi składnikami wahały się w zakresie od 1,4 do 5,3. Suma zawartości kapsaicynoidów w purée uzyskanym przez przecieranie i resztkach po tym procesie była podobna do obserwowanej dla purée wyciskanego i resztek. Stężenie kapsaicyny oraz dihydrokapsaicyny w purée uzyskanym dzięki mechanicznej separacji miękkiej tkanki perykarpu od niejadalnych części owoców była istotnie większa niż w samym perykarpie i stabilna niezależnie od zastosowanych sposobów przetwarzania.

The effect of growth regulators on tomato (Lycopersicon esculentum) fertility.

The aim of the study was to determine the effect of 2,4 D (2,4dichlorophenoxyacetic acid) used separately and in a mixture with BAP (benzylaminopurine) on fertility and some features of tomato fruit. The plant flowers were immersed only once in water solutions of the growth regulators (2,4 D 0.001 %; 0.005 %; 2,4 D 0.001 % + BAP 0.001 %; 2,4 D 0.005 % + BAP 0.005 %). The mean fruit weight, fruit volume, specific weight, and the jelly weight were determined. The number of seeds collected from the fruit was used as a criterion of fertility estimation. No statistically significant differences were found in the mean fruit weight, fruit volume and specific weight. The fruits derived from the plants which were not exposed to the action of growth regulators were characterized by the smallest amount of jelly while the fruits set under the influence of 0.001 % 2,4 D + 0.001 % BAP had the largest jelly amount. The greatest differentiation was found in fertility which ranged from 7.5 seeds from the fruit derived from the plants treated with 0.005 % 2,4 D, to 75.7 seeds from the non-treated plants’ fruit. The BAP addition caused the limitation of fertility reduction.