List of Articles Capsicum annuum

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  1 - The effect of different concentrations of salicylic acid on physiological parameters in pepper (Capsicum annuum L.)
  kobra mahdavian
  Salicylic acid (SA) is an antioxidant which has been used in recent years to increases the resistance of plants to deal with stresses. In this study 5 weeks after germination, different concentrations (0.1, 0.7, 1.5, 3, 6 and 9 mM) of salicylic acid application were inv More

  Salicylic acid (SA) is an antioxidant which has been used in recent years to increases the resistance of plants to deal with stresses. In this study 5 weeks after germination, different concentrations (0.1, 0.7, 1.5, 3, 6 and 9 mM) of salicylic acid application were investigated on germination, shoot and root length, anthocyanin, reduced sugars, protein, ascorbic acid, dehydroascorbic acid and proline in pepper. The results showed that under experimental conditions concentrations of 0.1, 0.7, 1.5 and 3 mM of SA increased germination, shoot and root length, but 6 and 9 mM of SA concentrations decreased germination percent, shoot and root length. Concentrations of 1.5 and 3 mM of SA decreased ascorbic acid and dehydroascorbic acid content, but concentrations 6 and 9 mM of SA increased ascorbic acid and dehydroascorbic acid content in the leaf of pepper plant. Concentrations of 1.5 and 3 mM SA caused significant increase in sugars and protein content in treated leaf but 6 and 9 mM of concentrations SA decreased sugars and protein content. Also, other research findings showed that under experimental conditions, different concentrations (0.7, 1.5, 3, 6 and 9 mM) of SA increased content of anthocyanin and proline in the leaf of pepper plant . In general, treatment of SA low and height concentrations has positive and negative effects on plant growth on the growth of the pepper plant, respectively. Manuscript profile
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  2 - Evaluation of the antibacterial effects of Capsicum spp. extracts on the Multi-resistant Staphylococcus aureus strains
  امیر Shariati حمیدرضا Pordeli آی ناز Khademian مرجانه Aydani
  Resistant strains of Staphylococcus aureus have now been described globally, as significant pathogens, particularly associated with skin and soft tissue infections, including abscesses, cellulitis and furunculosis. Novel antimicrobial products and new methods to combat More

  Resistant strains of Staphylococcus aureus have now been described globally, as significant pathogens, particularly associated with skin and soft tissue infections, including abscesses, cellulitis and furunculosis. Novel antimicrobial products and new methods to combat this problem are urgently needed. Pepper has been used since ancient times not only for increasing the flavor of foods, but for its preservation and medical properties. This study was designed to assess the antibacterial activity of ethanolic extract of two pepper species, Capsicum annuum and Capsicum frutescens, against clinical strains of antibiotic-resistant Staphylococcus aureus. After the isolation of 56 strains of S. aureus from nosopharyngial of hospitalized patients, antibiotical resistance of them was determined by Kirby-Bauer method. Then fourteen multidrug-resistant strains were selected and antibacterial effects of the ethanolic extracts of two Capsicum species were evaluated by disc-diffusion method. Results showed that both extracts were effective on most of the bacteria, but Capsicum frutescens extract had approximately higher inhibition than Capsicum annuum extract, with maximum inhibition zone 12mm against strain of S. aureus that was resistant to four antibiotics including Cefixime, Tetracycline, Methicillin and Oxacillin. This study shows that peppers, like antibiotics or even better than them, have an antibacterial activity against the tested microorganisms. Also the results obtained from this study support the idea of proposing the use of Capsicum extracts as a natural antibacterial agent in the treatment of infected diseases and other diseases that are insensitive to drugs. Manuscript profile
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  3 - Effects of phosphorus on antioxidant system in pepper cultivars under saline conditions.
  Behrokh Daei-hassani Nader Chaparzadeh Leila Sartibi Masoumeh Abedini
  10.30495/ijpp.2016.532433
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  4 - Effects of methyl jasmonate and phosphorus on PAL activitity, flavonoids and some physiological parameters in leaves and fruit of red pepper
  کلثوم شمس الدینی بتول کرامت حسین مظفری
  JasAbstract Jasmonates are naturally occurring plant growth regulators, which can affect many physiological and biochemical processes in higher plants. Phosphorus is an essential nutrient for plant growth and development. It plays a fundamental role in metabolism and en More

  JasAbstract Jasmonates are naturally occurring plant growth regulators, which can affect many physiological and biochemical processes in higher plants. Phosphorus is an essential nutrient for plant growth and development. It plays a fundamental role in metabolism and energy production in plants. In this study, the effects of methyl jasmonate (0, 50 and 100 μM) and phosphoru (0, 2 and 4 mM) on dry weight, chlorophyll content, flavonoids content and phenylalanine ammonia- lyase (PAL) activity in leaves and fruits of red pepper plants in the reproductive stage were examined. The results showed that methyl jasmonate and phosphorus (in both concentrations) significantly increased the dry weight of treated plants compared to control. Moreover, using of both methyl jasmonate(50 µM) and phosphorus (2, 4 mM) led to increase in chlorophyll a, b and total chlorophyll content compared with control plants. Application of 50 μM MJ with 2 and 4 mM phosphorus enhanced flavonoid content in leaves while in fruit, MJ 100 Μm with 4 Mm of phosphorus effective treatments. PAL activity analysis revealed that methyl jasmonate(100 µM) in combination with phosphorus (4 mM) increased the activity of this enzyme in fruit pepper. Manuscript profile