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Salt Stress Differentially Affects the Primary and Secondary Metabolism of Peppers (Capsicum annuum L.) According to the Genotype, Fruit Part, and Salinity Level

A total of four Capsicum annuum L. genotypes (‘Caro F1’, ‘Berenyi F1’, ‘Somborka’ and ‘Novosadka’) were exposed to two intensities of salt stress. We observed a significant decrease in the sugar content in all salt stressed treatments, except for the sucrose content of the pericarp of the ‘Caro F1’...

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Autores principales: Zamljen, Tilen, Medic, Aljaz, Hudina, Metka, Veberic, Robert, Slatnar, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9003448/
https://www.ncbi.nlm.nih.gov/pubmed/35406833
http://dx.doi.org/10.3390/plants11070853
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author Zamljen, Tilen
Medic, Aljaz
Hudina, Metka
Veberic, Robert
Slatnar, Ana
author_facet Zamljen, Tilen
Medic, Aljaz
Hudina, Metka
Veberic, Robert
Slatnar, Ana
author_sort Zamljen, Tilen
collection PubMed
description A total of four Capsicum annuum L. genotypes (‘Caro F1’, ‘Berenyi F1’, ‘Somborka’ and ‘Novosadka’) were exposed to two intensities of salt stress. We observed a significant decrease in the sugar content in all salt stressed treatments, except for the sucrose content of the pericarp of the ‘Caro F1’ cultivar. Salt stress had a largely negative effect on the total and individual organic acid content, although the effect differed among cultivars. Using high performance liquid chromatography coupled with a mass spectrometer, most phenolics were identified in the pericarp (18), followed by the placenta (7) and seeds (8). Treatment with 40 mM NaCl caused the highest increase in individual phenols, followed by treatment with 20 mM NaCl. The cultivar ‘Berenyi F1’ was less affected by salt stress treatment than the other three cultivars in terms of content of individual and total phenols. Salt stress increased the content of capsaicinoids in all the cultivars. The pericarp of the cultivar ‘Novosadka’ showed 17.5 and 50 times higher total capsaicinoid content than the control in the 20 mM and 40 mM NaCl, respectively. With the results of several metabolite groups, we confirmed that the reaction and metabolic content to salt stress within the genus Capsicum is genotype-, fruit part-, and salinity level-dependent.
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spelling pubmed-90034482022-04-13 Salt Stress Differentially Affects the Primary and Secondary Metabolism of Peppers (Capsicum annuum L.) According to the Genotype, Fruit Part, and Salinity Level Zamljen, Tilen Medic, Aljaz Hudina, Metka Veberic, Robert Slatnar, Ana Plants (Basel) Article A total of four Capsicum annuum L. genotypes (‘Caro F1’, ‘Berenyi F1’, ‘Somborka’ and ‘Novosadka’) were exposed to two intensities of salt stress. We observed a significant decrease in the sugar content in all salt stressed treatments, except for the sucrose content of the pericarp of the ‘Caro F1’ cultivar. Salt stress had a largely negative effect on the total and individual organic acid content, although the effect differed among cultivars. Using high performance liquid chromatography coupled with a mass spectrometer, most phenolics were identified in the pericarp (18), followed by the placenta (7) and seeds (8). Treatment with 40 mM NaCl caused the highest increase in individual phenols, followed by treatment with 20 mM NaCl. The cultivar ‘Berenyi F1’ was less affected by salt stress treatment than the other three cultivars in terms of content of individual and total phenols. Salt stress increased the content of capsaicinoids in all the cultivars. The pericarp of the cultivar ‘Novosadka’ showed 17.5 and 50 times higher total capsaicinoid content than the control in the 20 mM and 40 mM NaCl, respectively. With the results of several metabolite groups, we confirmed that the reaction and metabolic content to salt stress within the genus Capsicum is genotype-, fruit part-, and salinity level-dependent. MDPI 2022-03-23 /pmc/articles/PMC9003448/ /pubmed/35406833 http://dx.doi.org/10.3390/plants11070853 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zamljen, Tilen
Medic, Aljaz
Hudina, Metka
Veberic, Robert
Slatnar, Ana
Salt Stress Differentially Affects the Primary and Secondary Metabolism of Peppers (Capsicum annuum L.) According to the Genotype, Fruit Part, and Salinity Level
title Salt Stress Differentially Affects the Primary and Secondary Metabolism of Peppers (Capsicum annuum L.) According to the Genotype, Fruit Part, and Salinity Level
title_full Salt Stress Differentially Affects the Primary and Secondary Metabolism of Peppers (Capsicum annuum L.) According to the Genotype, Fruit Part, and Salinity Level
title_fullStr Salt Stress Differentially Affects the Primary and Secondary Metabolism of Peppers (Capsicum annuum L.) According to the Genotype, Fruit Part, and Salinity Level
title_full_unstemmed Salt Stress Differentially Affects the Primary and Secondary Metabolism of Peppers (Capsicum annuum L.) According to the Genotype, Fruit Part, and Salinity Level
title_short Salt Stress Differentially Affects the Primary and Secondary Metabolism of Peppers (Capsicum annuum L.) According to the Genotype, Fruit Part, and Salinity Level
title_sort salt stress differentially affects the primary and secondary metabolism of peppers (capsicum annuum l.) according to the genotype, fruit part, and salinity level
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9003448/
https://www.ncbi.nlm.nih.gov/pubmed/35406833
http://dx.doi.org/10.3390/plants11070853
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