The present research was conducted to study salinity effect on callus growth and regeneration from the local Chilli pepper cultivar as well as calli content of capsaicin, phenylalanine, proline and ascorbic acid. The ...The present research was conducted to study salinity effect on callus growth and regeneration from the local Chilli pepper cultivar as well as calli content of capsaicin, phenylalanine, proline and ascorbic acid. The results showed that the Pericarp gave the highest fresh and dry weight of 511.6 mg and 56.95 mg respectively at 9 dSm-1 compared with other interactions. Moreover the lowest fresh and dry weight was recorded for the root calli grown at 12 dSm-1. The highest regeneration percentage was 87.20% at 3 dSm-1 and the lowest was 6.70% at 9 dSm-1. For explant effect on regeneration, the highest percentage was 71.1% for shoot tips and the lowest was 23.30 % from the pericarp. However no plants were regenerated at 12 dSm-1 from all explants and at 9 dSm-1 from calli induced from roots, placenta and pericarps. Calli induced from Pericarp contain significantly higher Proline amount at 12 dSm-1 which was 34.65 μg/g and the lowest was 2.57 μg/g at 3 dSml. Moreover Phenylalanine ranged from 28.23 μg/g at 3 dSml and 41.50μg/g at 12 dSm1. While a wide range between the explants in the Ascorbic acid amount was recorded. The highest was 47.21 μg/g from the Placenta calli and the lowest was 0.98 μg/g from the Shoot tip calli. On the other hand calli produced from Placenta gave the highest amount of Capsaicin 53.11 μg/g at 9 dSm-1 which was not significantly different than the placenta and the pericarp at 12 dSml and the shoot tips, placenta and the pericarp at 9 μg/g. In conclusion Chili pepper callus tolerated salinity via the accumulation of Ascorbic acid, Proline, Phenylalanine and Capsaicin. Moreover Chili Pepper grown In vitro under salt stress contained high amount of Capsaicin the important pharmaceutical compound. Finally pepper plants were regenerated from salt stressed calli might be salt tolerant under field conditions.展开更多
文摘The present research was conducted to study salinity effect on callus growth and regeneration from the local Chilli pepper cultivar as well as calli content of capsaicin, phenylalanine, proline and ascorbic acid. The results showed that the Pericarp gave the highest fresh and dry weight of 511.6 mg and 56.95 mg respectively at 9 dSm-1 compared with other interactions. Moreover the lowest fresh and dry weight was recorded for the root calli grown at 12 dSm-1. The highest regeneration percentage was 87.20% at 3 dSm-1 and the lowest was 6.70% at 9 dSm-1. For explant effect on regeneration, the highest percentage was 71.1% for shoot tips and the lowest was 23.30 % from the pericarp. However no plants were regenerated at 12 dSm-1 from all explants and at 9 dSm-1 from calli induced from roots, placenta and pericarps. Calli induced from Pericarp contain significantly higher Proline amount at 12 dSm-1 which was 34.65 μg/g and the lowest was 2.57 μg/g at 3 dSml. Moreover Phenylalanine ranged from 28.23 μg/g at 3 dSml and 41.50μg/g at 12 dSm1. While a wide range between the explants in the Ascorbic acid amount was recorded. The highest was 47.21 μg/g from the Placenta calli and the lowest was 0.98 μg/g from the Shoot tip calli. On the other hand calli produced from Placenta gave the highest amount of Capsaicin 53.11 μg/g at 9 dSm-1 which was not significantly different than the placenta and the pericarp at 12 dSml and the shoot tips, placenta and the pericarp at 9 μg/g. In conclusion Chili pepper callus tolerated salinity via the accumulation of Ascorbic acid, Proline, Phenylalanine and Capsaicin. Moreover Chili Pepper grown In vitro under salt stress contained high amount of Capsaicin the important pharmaceutical compound. Finally pepper plants were regenerated from salt stressed calli might be salt tolerant under field conditions.
