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Background: Capsaicin is the main component of chili peppers and is believed to have antidiabetic effects. However, the association between spicy food consumption and the incidence of diabetes remains unclear. Methods: A cohort of 20,490 Han residents aged 30–79 without diabetes at baseline were followed from enrollment to June 2, 2023. The consumption of spicy food was obtained through face-to-face surveys conducted during the baseline survey from October 2018 to February 2019. The definition of type 2 diabetes onset was based on the ICD-10 code of E11 in the diabetes case reporting system and death system; Additionally, self-reported diagnosis of diabetes by a physician in active follow-ups, or a fasting blood glucose level of ≥ 7 mmol/L or a glycated hemoglobin percentage of ≥ 6.5% found on-site during the resurvey. Both Cox proportional hazard regression and competing risk regression were used to calculate hazard ratios (HRs) and confidence intervals (CIs). Results: During the follow-up period (53.5 ± 3.0 months), 182 individuals (1.1%) were newly diagnosed with T2D with an incidence rate of 246.2 per 100,000 person-years. Cox regression analyses revealed that spicy food consumers had a 34% reduced risk of developing type 2 diabetes (HR: 0.66, 95% CI: 0.48, 0.91) compared to non-consumers. The HRs (95% CIs) for participants consuming spicy food 3–5 days/week, 6–7 days/week, and with weak pungency were 0.45 (95% CI: 0.25, 0.81), 0.69 (0.49, 0.98), and 0.64 (0.46, 0.90), respectively. However, little significant protective effect was observed among those who consumed spicy food for 1–2 days/week, with moderate pungency, or with strong pungency (all P > 0.05). Conclusions: Consuming spicy food may lower the risk of developing type 2 diabetes, particularly at a frequency of 3–5 days/week, and with weak pungency. Further multicenter prospective studies or interventional studies are needed to confirm these findings. [ABSTRACT FROM AUTHOR]

Hot pepper (Capsicum annuum L.) is the most important cash crop in Ethiopia. However, the poor quality of the seed affects germination and seedling performance of hot pepper. Therefore, this study was initiated to investigate the germination and seedling growth response of hot pepper to potassium nitrate (KNO3) seed priming at Jimma, southwest Ethiopia under laboratory conditions. A laboratory experiment was conducted to study the effects of KNO3 concentrations, which consists five levels of KNO3 concentration (0%, 0.5%, 1%, 1.5%, and 2% KNO3), nonprimed seed as a control, and the experiment was laid out in a randomized complete block design (RBCD) with four replications. The results of the study showed that all KNO3 concentrations significantly (p < 0.05) increase germination percentage, rate, seedling height, dry weight, and seedling vigour‐I and seedling vigour‐II except at 2% KNO3 concentration as compared to control. But at 1% KNO3 concentration, there was more pronounced result on the abovementioned response variables (90 cm, 9.67 cm, 9.01 cm, 2.75 mg, 811.48 mg, and 247.3 mg, respectively). Even though, this treatment resulted the most pronounced effect, KNO3 concentrations at 0.5% KNO3, 0% KNO3 (distilled water only) seed priming had also resulted higher germination percentage, rate, seedling height, dry weight, and seedling vigour‐I and seedling vigour‐II. Correlation analysis of the positive and significant relationship was observed between germination percentage, root length, shoot length, seedling dry weight, seedling fresh weight, seedling vigour index‐I and vigour index‐II, etc. Negative correlation was observed between germination rate and other mentioned parameter in the above. Therefore, we alternatively recommend these two (0.5% and 1%) levels of KNO3 concentration and more promisingly distilled water due to its simple priming protocol and availability for both subsistence and commercial type of farmers. [ABSTRACT FROM AUTHOR]

Aphid-transmitted viruses cause significant losses in pepper production worldwide, negatively affecting yield and quality. The emergence of new aphid-transmitted viruses or development of variants as well as the occurrence in mixed infections make management a challenge. Here, we overview the current status of the distribution, incidence and phylogeny of aphids and the viruses they transmit in pepper in Africa; outline the available genetic resources, including sources of resistance, resistance genes and molecular markers; and discuss the recent advances in understanding the genetic basis of resistance to the predominant African viruses infecting pepper. Pepper veinal mottle virus (PVMV; Potyvirus); Potato virus Y (PVY; Potyvirus), Chili veinal mottle virus (ChiVMV; Potyvirus), Cucumber mosaic virus (CMV; Cucumovirus) and Pepper veins yellow virus (PeVYV; Polerovirus) have been reported to be the most widespread and devastating aphid-transmitted viruses infecting pepper across Africa. Co-infection or mixed infection between aphid-transmitted viruses has been detected and the interrelationship between viruses that co-infect chili peppers is poorly understood. Establishing and evaluating existing and new diversity sets with more genetic diversity is an important component of developing host resistance and implementing integrated management strategies. However, more work needs to be done to characterize the aphid-transmitted viral strains across Africa and understand their phylogeny in order to develop more durable host resistance. In addition, a limited number of QTLs associated with resistance to the aphid-transmitted virus have been reported and QTL data are only available for PVY, ChiVMV and CMV mainly against European and Asian strains, although PVMV is likely the most important aphid-transmitted viral disease in Africa. There is a need to identify germplasm resources with resistance against various aphid-transmitted virus strains, and subsequent pyramiding of the resistance using marker-assisted selection could be an effective strategy. The recent advances in understanding the genetic basis of the resistance to the virus and the new breeding techniques that can be leveraged to accelerate breeding for aphid-transmitted virus in pepper are proposed as strategies to more efficiently develop resistant cultivars. The deployment of multi-genetic resistances in pepper is an effective and desirable method of managing viral-diseases in Africa and limit losses for farmers in a sustainable manner. [ABSTRACT FROM AUTHOR]

Aging is associated with a decline in oral immune function, marked by reduced levels of antimicrobial peptides such as defensins. Capsaicin, a bioactive component found in chili peppers, has been theorized to modulate immune responses through specific receptor pathways. This study examined the effects of aging on oral defensin levels and the potential mitigating role of capsaicin, mediated by the immune response in oral tissues. We conducted a comparative analysis between young and aged mice, with or without capsaicin supplementation, for 3 months. The effect of capsaicin was also studied in vitro in senescence‐induced human oral keratinocytes. We found that aging did not reduce defensin levels uniformly but did so in some instances. Capsaicin treatment increased defensin levels in these cases, potentially through transient receptor potential cation channel subfamily V member 1 (TRPV1)‐mediated pathways in the oral cavity. Capsaicin supplementation may counteract age‐related declines in oral defensin levels, enabling the maintenance of oral immune function during aging. [ABSTRACT FROM AUTHOR]

Due to the fusion of culinary cultures, chili products have gained widespread popularity among consumers. Capsaicin, the primary compound responsible for the spiciness of chili products, serves as a pivotal parameter in assessing the quality of chili peppers. A three-dimensional (3D) cell-based electrochemical sensor was developed to detect capsaicin by monitoring the release of hydrogen peroxide (H2O2). The working electrode utilized in this study was a screen-printed carbon electrode (SPCE) that had been modified with AuPtNPs/ZIF-8-RGO. Encapsulation of HepG2 cells within a 4.0 wt% sodium alginate gel enabled their immobilization onto the working electrode, thus serving as the biometric element for signal recording via the amperometric i-t method. H2O2 kit assays showed that H2O2 release increased with increasing capsaicin concentration over a range of concentrations. With a detection limit of 0.848 μM, the developed biosensor effectively detected capsaicin at concentrations that varied from 10 μM to 120 μM. The sensor that was developed displayed exceptional sensitivity, stability, and reliability, offering a novel method for monitoring capsaicin level in food. [ABSTRACT FROM AUTHOR]

This study investigated the physicochemical modifications of cooked rice caused by adding various supplements (rapeseed oil, dried wasabi powder, and dried chili pepper powder). The physicochemical and digestive properties of treated cooked rice were analyzed using multiple techniques to determine the impact of supplements on the rice quality, including its starch digestibility. All samples with added supplements showed an increase in surface firmness (0.77–0.95 kg·m/s2 (N)) and a decrease in thickness (2.23–2.35 mm) and surface adhesiveness (1.43–7.22 J/m3). Compared to the control group, two absorption peaks at 2856 and 1748 cm−1 and new signals at 1683 and 1435 cm−1 appeared in the Fourier transform infrared (FTIR) spectroscopy. Analysis of FTIR results revealed that the interaction force was mainly through noncovalent interactions. Moreover, adding supplements increased the resistant starch (RS) levels in all samples. Scanning electron microscopy (SEM) suggested that oil-enriched phases, proteins, and polyphenols could cause large agglomeration and loose gel structure. These results suggested the formation of amylose-guest molecule complexes, which may influence starch functionality. Our work could provide insight into the starch–supplement interactions and the key factors affecting starch digestibility. [ABSTRACT FROM AUTHOR]

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Cancer is a global health challenge with rising incidence and mortality rates, posing significant concerns. The World Health Organization reports cancer as a leading cause of death worldwide, contributing to nearly one in six deaths. Cancer pathogenesis involves disruptions in cellular signaling pathways, resulting in uncontrolled cell growth and metastasis. Among emerging players in cancer biology, Transient Receptor Potential (TRP) channels, notably TRPV1, have garnered attention due to their altered expression in cancer cells and roles in tumorigenesis and progression. TRPV1, also known as the capsaicin receptor, is pivotal in cancer cell death and pain mediation, offering promise as a therapeutic target. Activation of TRPV1 triggers calcium influx and affects cell signaling linked to growth and death. Additionally, TRPV1 is implicated in cancer-induced pain and chemo-sensitivity, with upregulation observed in sensory neurons innervating oral cancers. Also, when capsaicin, a compound from chili peppers, interacts with TRPV1, it elicits a "hot" sensation and influences cancer processes through calcium influx. Understanding TRPV1's multifaceted roles in cancer may lead to novel therapeutic strategies for managing cancer-related symptoms and improving patient outcomes. The current review elucidates the comprehensive role of capsaicin in cancer therapy, particularly through the TRPV1 channel, highlighting its effects in various cells via different signaling pathways and discussing its limitations. [ABSTRACT FROM AUTHOR]

Capsicum annum L. is the most widely cultivated species due to its economic importance and health benefits. West Sumatra is one of the largest chili pepper producers in Indonesia, so it has a lot of local chili genetic resources. There is inadequate information on the genetic diversity of local chilies in West Sumatra. The purpose of this research was to analyze the genetic diversity of 23 genotypes of chili pepper from West Sumatra amplified with 10 markers of ISSR. The material used was leaves from 23 genotypes of West Sumatra's local chili which are collections of the Agriculture Faculty, Andalas University, Padang, West Sumatra. The results showed that ISSR markers (ISSR primer 12, ISSR UBC, and ISSR 3M) had produced 84 polymorphic DNA bands with a total polymorphic percentage of 61.45%. The dendrogram based on 10 ISSR markers showed that the 23 chili genotypes were retrieved into three main groups (I, II, III, IV) with genetic similarity coefficient values ranging from 0.67 to 0.97 or a diversity of features of 0.03-0.33 (30%). Group I consisted of 1 genotype, group II consisted of 3 genotypes, and group III consisted of 14 genotypes. Kopay chili (G20) has a large genetic distance compared to the other genotypes, while Lolai and Gero chilies have a very high similarity. This genetic diversity information can be used as a basis for generating crosses between genotypes in a breeding program. The farther the genetic distance will produce a high population diversity, the greater the chance of getting superior hybrids. [ABSTRACT FROM AUTHOR]

Throughout the world, chili and chili powders are spices of considerable economic importance. Rocoto (Capsicum pubescens R. & P.) is a chili pepper used in Andean cuisine. Fresh chili is perishable and therefore it is convenient to protect the capsaicin, color and other bioactive compounds through preservation methods such as encapsulation. The present study systematically evaluates the technical and environmental aspects of producing encapsulated Rocoto red chili powder using three different wall materials—maltodextrin, rice protein and rice flour—in conjunction with two drying methods, namely convection drying and vacuum drying. Our technical objectives focused on developing an encapsulated product with high heat and vibrant red color, key attributes that significantly influence consumer purchasing behavior. In addition, the study aimed to mitigate the loss of polyphenols, flavonoids and antioxidant activity. After identifying the optimal conditions for each wall material and drying process, a comprehensive environmental assessment was conducted to identify the most efficient and sustainable production methods. The results demonstrate that rice flour encapsulation (20%) in conjunction with hot air drying (40 °C) represents the most efficacious method for the preservation of chili powder's pungency. This approach resulted in a mere 24% reduction in Scoville units while maintaining the powder's vibrant red coloration. This method not only preserved key bioactive compounds, including capsaicin, polyphenols and flavonoids, but also significantly enhanced the antioxidant capacity of the product. From an environmental perspective, this approach offers significant sustainability benefits, reducing the overall environmental impact by approximately 72% compared to vacuum drying of unencapsulated chili. The use of rice flour as an encapsulant aligns with sustainability goals, making it the most efficient option for balancing product quality and environmental performance. [ABSTRACT FROM AUTHOR]

In this present study, we have extracted the Capsaicinoids & characterized by HPLC method. Our aim is to isolate and identify the presence of capsaicin and Dihydrocapsaicin in the capsicum sample grown in a soil supplemented with bacterial culture of Rhodopseudomonas species. After growing the capsicum plants for six months (180 days), the sample from the pericarp, seed and placenta of the fruit were collected and bioactive compounds were extracted by methanol & estimated for the analysis of Capsaicin and Dihydrocapsaicin. In HPLC method, the level of Capsaicin and Dihydrocapsaicin in the Capsicum fruits were quantified and considered as the most reliable and rapid method available for qualitative and quantitative analysis of Capsaicinoids Chili has diverse uses, where it is used as a spice in food, medicinal preparations, as culinary supplement and also as ornamental plants. [ABSTRACT FROM AUTHOR]

In this study, seed-surface-associated bacteria from fresh fruits of Capsicum spp. were analyzed to explore potential isolates for biocontrol of phytopathogenic fungal strains. A total of 76 bacterial isolates were obtained from three different species of chili pepper (C. annuum L., C. pubescens R. & P., and C. chinense Jacq.), and two isolates were selected via mycelial growth inhibition assays based on their production of volatile organic compounds (VOCs) against six fungal strains. Genomic analysis identified these isolates as Bacillus altitudinis CH05, with a chromosome size of 3,687,823 bp and with 41.25% G+C, and Bacillus tropicus CH13, with a chromosome size of 5,283,706 bp and with 35.24% G+C. Both bacterial strains showed high mycelial growth inhibition capacities against Sclerotium rolfsii, Sclerotinia sp., Rhizoctonia solani, and Alternaria alternata but lower inhibition capacities against Colletotrichum gloesporoides and Fusarium oxysporum. VOC identification was carried out after 24 h of fermentation with 64 VOCs for B. altitudinis CH05 and 53 VOCs for B. tropicus CH13. 2,5-Dimethyl pyrazine and acetoin had the highest relative abundance values in both bacterial strains. Our findings revealed that seed-surface-associated bacteria on Capsicum spp. have the metabolic ability to produce VOCs for biocontrol of fungal strains and have the potential to be used in sustainable agriculture. [ABSTRACT FROM AUTHOR]

The incidence of liver disease continues to rise, encompassing a spectrum from simple steatosis or non-alcoholic fatty liver disease (NAFLD) to non-alcoholic steatohepatitis (NASH), cirrhosis and liver cancer. Dietary habits in individuals with liver disease may significantly impact the treatment and prevention of these conditions. This article examines the role of chili peppers, a common dietary component, in this context, focusing on capsaicin, the active ingredient in chili peppers. Capsaicin is an agonist of the transient receptor potential vanilloid subfamily 1 (TRPV1) and has been shown to exert protective effects on liver diseases, including liver injury, NAFLD, liver fibrosis and liver cancer. These protective effects are attributed to capsaicin's anti-oxidant, anti-inflammatory, anti-steatosis and anti-fibrosis effects. This article reviewed the different molecular mechanisms of the protective effect of capsaicin on liver diseases. [ABSTRACT FROM AUTHOR]

Transient Receptor Potential Vanilloid 1 (TRPV1) is a protein that functions as a non-selective channel receptor that is widely expressed in skin tissue, including keratinocytes, peripheral sensory nerve fibers, and immune cells. Several structural features of TRPV1 are involved in heat-induced activation, where stimulation of TRPV1 elicits a burning sensation, reflecting the receptor's important role in pain. A TRPV1-mediated signalling pathway that functions as an endogenous pain resolution mechanism by inducing nuclear translocation of β-arrestin2 to minimize desensitization of μ-opioid receptors (MOR). TRPV1 agonists can reduce pain primarily by interfering with pain nerve conduction. Several TRPV1 antagonist drug candidates have failed in clinical trials because by interfering with the detection of the above-mentioned stimuli, they triggered serious side effects such as hyperthermia and painful impaired heat detection. In the case of agonists, systemic administration causes more severe side effects such as respiratory damage. Therefore, only topical preparations with limited effectiveness have been developed. The TRPV1 agonist capsaicin is currently the only one approved for the treatment of muscle, bone, neuropathic pain and migraine, and is only available as a low-concentration cream or as a transdermal patch. [ABSTRACT FROM AUTHOR]

Yellow leaf mutations have been widely used to study the chloroplast structures, the pigment synthesis, the photosynthesis mechanisms and the chlorophyll biosynthesis pathways across various species. For this study, a spontaneous mutant with the yellow leaf color named 96-140YBM was employed to explore the primary genetic elements that lead to the variations in the leaf color of hot peppers. To identify the pathways and genes associated with yellow leaf phenotypes, we applied sequencing-based Bulked Segregant Analysis (BSA-Seq) combined with BSR-Seq. We identified 4167 differentially expressed genes (DEGs) in the mutant pool compared with the wild-type pool. The results indicated that DEGs were involved in zeatin biosynthesis, plant hormone signal transduction, signal transduction mechanisms, post-translational modification and protein turnover. A total of 437 candidates were identified by the BSA-Seq, while the BSR-Seq pinpointed four candidate regions in chromosomes 8 and 9, containing 222 candidate genes. Additionally, the combination of BSA-Seq and BSR-Seq showed that there were 113 overlapping candidate genes between the two methods, among which 8 common candidates have been previously reported to be related to the development of chloroplasts, the photomorphogenesis and chlorophyll formation of plant chloroplasts and chlorophyll biogenesis. qRT-PCR analysis of the 8 common candidates showed higher expression levels in the mutant pool compared with the wild-type pool. Among the overlapping candidates, the DEG analysis showed that the CaKAS2 and CaMPH2 genes were down-regulated in the mutant pool compared to the wild type, suggesting that these genes may be key contributors to the yellow leaf phenotype of 96-140YBM. This research will deepen our understanding of the genetic basis of leaf color formation and provide valuable information for the breeding of hot peppers with diverse leaf colors. [ABSTRACT FROM AUTHOR]

Destemming refers to the removal of the calyx and pedicel from chile (Capsicum annuum) fruit, and destemming force is the amount of force required to accomplish this removal. The objective of this study was to describe the relationship between destemming force and fruit width, fruit length, and pericarp thickness, along with the genetic potential for combining the easy‐destemming attribute with the preferred fruit morphology of New Mexico (NM) pod‐type green chile. This investigation will define optimal selection criteria for reducing destemming force, while preserving the distinctive morphology of NM pod‐type green chile. We quantified phenotypic and genetic variation of 285 F3 families from three populations developed from reciprocal crosses between three NM pod‐type cultivars and an easy‐destemming cultivar. The results show destemming force exhibited significant positive phenotypic correlations with pericarp thickness and fruit width (0.90 and 0.92, respectively) and fruit length (0.69). Genetic correlations for each of the three populations for fruit morphological traits ranged from 0.2 to 0.9, with pericarp thickness with the highest genetic correlation with destemming force. Narrow‐sense heritability values were between 0.2 and 0.8, with destemming force and fruit length consistently having higher narrow‐sense heritability values. These findings suggest a correlation between the expression of pericarp thickness and destemming force. The lower estimates for pericarp thickness indicate environmental influences may play a more significant role in determining trait expression. The information generated from this study will aid in the development of efficient cultivars suited for mechanical harvesting in NM pod‐type breeding programs. Core Ideas: Destemming force is the amount of force necessary to remove the pedicel and calyx from fruit.Destemming force has significant positive phenotypic correlations with fruit length, width, and pericarp thickness.Pericarp thickness and destemming force may be influenced by similar gene effects. [ABSTRACT FROM AUTHOR]

The effects of organic fertilizer "cow manure" applications on quantitative and qualitative traits of hot pepper (Capsicum annuum L.) evaluated under field conditions. Treatments consisted of four levels of cow manure (0, 5, 10, and 15 t ha−1) for both the 2017 and 2018 growing seasons. The results indicated that cow manure applied at 15 t ha−1 resulted in the highest number of fruits per plant, antioxidant activities, and carbohydrate contents. At the same time, the lowest values were recorded in the control treatment in 2017 and 2018 (respectively). In both years, the highest plant height, number of lateral branches, number of nodes, fruit yield per plant, fruit fresh weight, and total flavonoids were obtained in 10 t ha−1 of cow manure treatment. The lycopene contents were 47 and 60% higher in 5 t ha−1 of cow dung fertilizer than control treatments in both seasons. The minimum β –Carotene was recorded in control, and the maximum was observed in 5 t ha−1 of cow manure fertilizer in both years. The results confirm that cow manure positively affects hot peppers' vegetative and reproductive traits and antioxidant activity under field conditions. [ABSTRACT FROM AUTHOR]

Summary: Capsaicin is the main pungent compound in red pepper responsible for its dual attributes of culinary utility and bioactive efficacy. This review aims to systematically review the preparation methods, pungency, and bioactivities of capsaicin. Capsaicin can be extracted by maceration, microwave, near‐infrared extraction, supercritical fluid, and ultrasound‐assisted extraction methods. Also, it can be synthesised through chemical, biosynthetic, and in vitro cell methods. Capsaicin can elicit a pungent sensation via activation of TRPV1 receptor. Furthermore, it has been reported to display various bioactivities, such as hypoglycaemic, hypolipidemic, analgesic, anti‐cancer, anti‐inflammatory, and intestinal health‐protecting activities via several signalling pathways. Overall, this review can provide a theoretical reference for understanding the preparation, pungent sensation, and bioactivities of capsaicin. [ABSTRACT FROM AUTHOR]

Capsanthin is a natural red–orange pigment present in red paprika and has been proven to have various health benefits. The rising consumption of chili peppers and the global demand of natural color promote the need for capsanthin quantification analysis. In the present study, a high-performance liquid chromatography method was developed for the analysis of capsanthin in chili peppers and their products. The chromatographic and extraction parameters were optimized. The concentration of capsanthin ranged from 0.5 to 200 mg/L which showed good linearity (R2 > 0.99). The LOD and LOQ of samples ranged from 0.014 to 0.092 mg/kg and 0.049–0.12 mg/kg, respectively. The recovery experiment (recovery rate 84.79–103.55%, RSD 1.64–9.27%) and interlaboratory test (the RSD of repeatability and reproducibility was in the range of 3.11–4.06% and 4.66–5.52%, respectively) demonstrated good accuracy, precision, repeatability, and reproducibility of the proposed method. The results indicate that the developed method will be a valuable tool for routine analysis of capsanthin in chili peppers and their products. [ABSTRACT FROM AUTHOR]

Societal Impact Statement: Political interests and power structures shape state‐led crop conservation and food policy. As a crop that relates to culture and belonging, the chile crop is ideal for exploring how food security policy and crop conservation schemes integrate aspects beyond staple crops, calories and/or electoral incentives. What do these schemes mean for the food and ingredients we love? Reflecting from this perspective can be useful to grasp, re‐frame and create more effective and inclusive food policies—ones that embody and valorise flavour, identities and territories beyond statements on paper. Summary: In line with the Food and Agriculture Organisation's (FAO) international action plan for crop genetic resources, the Mexican state inaugurated the National System of Genetic Resources for Food and Agriculture (SINAREFI) in 2002. In this paper, I explore SINAREFI's interest in landraces and in situ conservation through the case of chile pepper, set under the Ministry of Agriculture's interests of promoting industrial agriculture and paternalistic food security welfare programmes.Through the analyses of existing literature on food security in Mexico state programmes, archival work and interviews, this article analyses how discourses on food security shape research trajectories, some of which are inevitably constrained by current market‐based agricultural systems.By exploring the state's chile research and conservation programme, this work demonstrates the complexity of international food security discourse and its application domestically. Particularly, this analysis highlights the limitations of state crop research and conservation efforts imposed by contradictory agricultural policies. In the case of chile, its link to Mexican culture and diet uncovers an important, but often overlooked, aspect of food security: flavour.In the case of chile, a non‐staple but culturally symbolic crop, welfare programmes remained paternalistic and focused on caloric intake despite the transformation of national discourse on food security towards the integration of landraces and local cultures through the inauguration of SINAREFI. This case study reflects on the limits of current framings and strategies regarding food security and the need to direct policies towards local food sovereignty to achieve the necessary stability for food security to endure. [ABSTRACT FROM AUTHOR]

Chili peppers are globally cultivated for their rich bioactive compound profile. This study investigates the impact of two biostimulants, Humix® and Energen, on Capsicum chinense 'Habanero Orange' and Capsicum annuum 'Kristian', focusing on quantitative and qualitative parameters. Conducted over two years with three annual harvests, the research assesses the effects of biostimulant application on yield, fresh fruit number, fruit weight, drying ratio, capsaicin, dihydrocapsaicin, and ascorbic acid content (via HPLC-DAD analysis), as well as carotenoid levels (via spectrophotometric analysis). Biostimulant application significantly increased (p ≤ 0.05) total yields and capsaicin levels. Harvest timing also influenced dihydrocapsaicin and capsaicin levels, with the third harvest showing the highest values (p ≤ 0.001). The effects on ascorbic acid and carotenoids were variable and depended on genotype, harvest, and treatment. Thus, our study provides insights into the dynamic responses of Capsicum species to biostimulants under variable climatic conditions, contributing new knowledge to agricultural practices and the scientific understanding of biostimulant effects in Capsicum production. [ABSTRACT FROM AUTHOR]

Simple Summary: Microencapsulated hot chili pepper (MHCP) has properties that affect the metabolism of bovines, so the objective of this research was to study the effects of MHCP on milk production and the reproduction of dairy cows. Twenty-four animals were separated into two groups. In the first group, each cow consumed 1 g of microencapsulated hot chili per day. The second group served as a control group for 42 days. Daily milk production and weekly milk composition were monitored for 42 days. These animals were subjected to a hormonal synchronization protocol, tests to monitor the size and vascularization of the ovarian structures, as well as the evaluation of serum progesterone. Ultimately, the supplemented group presented differences in milk production and milk components. On the other hand, a trend was found in which the ovarian follicle was mostly irrigated in the group that consumed the MHCP. We conclude that MHCP provides benefits in dairy production. The present study evaluates the effect of including microencapsulated hot chili pepper (MHCP) in the diet of crossbred dairy cows on the volume and quality of milk and on ovarian morphofunctionality. Twenty-four crossbred females in their lactating period were used. The cows were divided into two experimental groups, a control (CT) and an MHCP -supplemented group (CP) given 1 g a day per animal of microencapsulated hot chili in concentrate for 42 days. Over seven weeks of daily milk production was measured, and sample milk was collected weekly for composition analysis. Animals were subject to an ovulation synchronization protocol on day 0 (D0), and an intravaginal progesterone (P4) implant, estradiol benzoate, and prostaglandin (PGF2α) were administered. On D8, the P4 implant was removed and PGF2α, equine chorionic gonadotropin, and estradiol cypionate were administered to the animals. The ovarian dynamics were evaluated in B mode and color Doppler. There were significant differences (p < 0.05) in the group X time interaction, the volume of milk produced, and the amount in kg/day of milk components. There was a higher percentage of vascularization in the preovulatory follicle in the CP group (p ≥ 0.10). The findings show that the inclusion of MHCP in the diet of dairy cows does influence their milk production and reproduction. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate arsenic (As), cadmium (Cd), chromium (Cr), and lead (Pb) levels in dried chili peppers from nine districts in Guizhou Province. These heavy metals, widely dispersed and capable of transferring to crops, pose potential health risks to humans. The assessment included modeling daily intake (EDI), target hazard quotient (THQ), total target hazard index (TTHQ), and target carcinogenic risk (TCR) to assess health risks across different population groups. Results showed chromium (0.9540 ± 0.301 mg/kg) and lead (0.8949 ± 0.266 mg/kg) had the highest concentrations, followed by arsenic (0.3287 ± 0.093 mg/kg) and cadmium (0.0627 ± 0.017 mg/kg). Children exhibited higher EDI values than adults, indicating greater health risks from dried chili pepper consumption at equivalent levels. THQ and TTHQ values were below 1 across all regions, indicating no significant health risks associated with dried chili pepper consumption. Similarly, TCR values were below 10–4 for all nine regions, indicating an acceptable level of carcinogenic risk. Overall, consuming dried chili peppers in Guizhou Province poses an acceptable health risk, but caution is advised, especially for children, to limit heavy metal exposure. [ABSTRACT FROM AUTHOR]

The study objectives are to investigate the ability of capsaicin to revert the toxic effects in glutamate and lipopolysaccharide (LPS)-induced neurotoxicity in Neuro2a (N2a) cells as well as thwarting cognitive impairments, mitochondrial deficits, and oxidative insults induced by 3-nitropropanoic acid (3-NP) in a rodent model of Huntington's disease. In-vitro study with N2a cells was performed through MTT and LDH assay and their biochemical examinations were also performed. 3-NP-administered mice (n = 6) were treated with capsaicin (5, 10, and 20 mg/kg) through the per-oral (p.o.) route for 7 consecutive days. Physiological and behavioral studies were performed in drug-treated mice. After behavioral studies, biochemical parameters were performed for cytokines levels, various oxidative stress parameters, and mitochondrial enzyme complex activities with mitochondrial permeability. N2a cells treated with capsaicin demonstrated neuroprotective effects and reduced neurotoxicity. Based on experimental observation, in an in-vitro study, the effective dose of CAP was 50 µM. Moreover, a 100 µM dose of capsaicin had toxic effects on neuronal cells (N2a cells). On the other hand, the effective dose of 3-NP was 20 mg/kg, (p.o.) in animals (in-vivo). All tested doses of capsaicin upturned the cognitive impairment and motor in-coordination effects induced by 3-NP. 3-NP-injected mice demonstrated substantially increased pro-inflammatory cytokine concentrations, defective mitochondrial complex activity, and augmented oxidative insult. However, capsaicin at different doses reduced oxidative damage and cytokines levels and improved mitochondrial complex activity along with mitochondrial permeability. Furthermore, capsaicin (10 and 20 mg/kg) improved the TNF-α concentration. These findings suggested because of the anti-inflammatory and antioxidant effect, capsaicin can be considered a novel treatment for the management of neurodegenerative disorders by reverting the antioxidant enzyme activity, pro-inflammatory cytokines concentration, and mitochondrial functions. [ABSTRACT FROM AUTHOR]

Smart spray technology developed at the University of Florida was designed to reduce off-target applications when applying postemergence (POST) herbicides for weed control in plasticulture systems. A trial was conducted in the fall of 2021 and spring of 2022 to evaluate smart spray technology in row middles in a banana pepper field at the Gulf Coast Research and Education Center in Balm, FL. The objective of this study was to evaluate the efficacy of targeted POST-herbicide applications in plasticulture pepper row middles in the presence or absence of a pre-emergent (PRE) herbicide. Flumioxazin reduced broadleaf and overall weed densities in both seasons and lowered grass density in the spring. Two targeted applications reduced the nutsedge density in spring compared to the two banded applications. No significant pepper damage was observed in any treatments. Applied POST herbicide volume following PRE-herbicide was reduced by 84% and 54% for fall and spring respectively. In the absence of a PRE herbicide, targeted applications reduced POST-herbicide volumes by 30% and 45% for fall and spring respectively. No reduction in weed control or pepper yield was observed when comparing targeted with banded applications. Overall, the use of smart spray technology for POST herbicides in row middles reduced applied spray volume with no reduction in weed control, significant injuries on pepper, or negative effects on yield. [ABSTRACT FROM AUTHOR]

It is widely accepted that milk provides the greatest relief from capsaicin burn, an effect typically attributed to its fat content and temperature. Previously, Lawless et al. reported partitioning lipophilic capsaicin in fat reduces burn, whereas Green showed lower temperature reduces burn. Recent research shows that dairy and nondairy proteins also reduce capsaicin burn, suggesting that multiple factors reduce oral burn from chilies. Here, we investigated the effectiveness of palate cleansers with varied viscosities, temperatures, and sugar, fat, and protein content. Specifically, we tested ice cream, Italian ice, yogurt, lassi, cold water (4°C), and warm water (37°C). Participants rinsed with a 5 ppm capsaicin solution, followed by a palate cleanser, before rating burn intensity continuously for 2 min on a general Labeled Magnitude Scale. Inspection of the time–intensity (TI) curves revealed all palate cleansers performed better than warm water. Italian ice performed on par with cold water, which did better than yogurt. Pairwise comparisons showed that ice cream and lassi had significantly lower burn ratings at some time points relative to warm or cold water. We extracted scaffolding parameters for each TI curve, finding that ice cream and lassi had the lowest areas‐under‐the‐curve and the greatest percent decrease from their maxima, with ice cream performing slightly better in both parameters. These data support the view that it is not just one characteristic of a product, but rather a combination of product factors that reduce oral burn, including fat content, protein content, and temperature. More research is required to determine the relative weight of these factors in combination, given the multiple mechanisms underlying burn reduction. [ABSTRACT FROM AUTHOR]

Cisplatin is commonly used for the chemotherapy of tongue squamous cell carcinoma (TSCC); however, adverse side effects and drug resistance impact its therapeutic efficacy. Capsaicin is an active ingredient in chili peppers that exerts antitumor effects, whether it exerts antitumor effects on cisplatin‐resistant cells remains unknown. Therefore, in this study, we investigated the effect of capsaicin on cisplatin resistance in TSCC cells and explored the underlying mechanisms. A cisplatin‐resistant TSCC cell line was established by treated with increasing cisplatin concentrations. Combined treatment with cisplatin and capsaicin decreased the glucose consumption and lactate dehydrogenase activity and increased the adenosine triphosphate production both in vitro and in vivo, suggesting the inhibition of the Warburg effect. Moreover, this combined treatment induced cell apoptosis and significantly upregulated the levels of proapoptotic proteins, such as Bax, cleaved caspase‐3, ‐7, and ‐9, and apoptosis‐inducing factor. In contrast, levels of the antiapoptotic protein, Bcl‐2, were downregulated. Additionally, LKB1 and AMPK activities were stimulated, whereas those of AKT and mTOR were suppressed. Notably, AMPK knockdown abolished the inhibitory effects of capsaicin and cisplatin on the AKT/mTOR signaling pathway and Warburg effect. Overall, combined treatment with capsaicin and cisplatin reversed cisplatin resistance by inhibiting the Warburg effect and facilitating mitochondrial‐dependent apoptosis via the AMPK/AKT/mTOR axis. Our findings suggest combination therapy with capsaicin and cisplatin as a potentially novel strategy and highlight capsaicin as a promising adjuvant drug for TSCC treatment. [ABSTRACT FROM AUTHOR]

The availability of hot pepper (Capsicum frutescens L.) hybrid varieties is limited compared to those in chili, bell or sweet pepper hybrid. Heterosis, heterobeltiosis, and reciprocal are critical indicators in F1 hybrids, valuable for developing hybrid varieties. This research aimed to evaluate both phenotypic and genotypic changes in F1 hybrids from single cross-hybridization. The study observed 53 phenotypic characteristics encompassing morphological (plant, leaves, flowers, and fruits), four production-related (fruit weight, fruit number per plant, fruit weight per plant, and yield per hectare), and 10 chemical characteristics (proximate, simple sugar, and secondary metabolite). Genotypic changes were analyzed using ten SSR markers. Employing a randomized complete block design, the study included two parents, F1, and reciprocal F1 hybrids, across four treatments with two replicates each. Phenotypic changes were analyzed using ANOVA and comparison test, while genotypic changes were analyzed through cluster analysis. Result indicated heterosis in 12 characters, heterobeltiosis in eight characters, and reciprocal effects in eight characters. Significant improvements were noted in key characteristics such as plant height, fruit maturity, fruit weight per plant, yield per hectare and vitamin C. Genotypic evaluation revealed distinct genetic differences between F1 and its parents, including the reciprocal F1. These phenotypic and genotypic changes suggest that hot pepper could be more productive and of higher quality when developed as a hybrid variety, indicating promising avenue for future breeding programs. [ABSTRACT FROM AUTHOR]

Chili peppers were treated with gamma irradiation to develop anthracnose disease resistance. Seeds of chili peppers were irradiated with gamma rays at 0, 100, 200, 300, 400 and 500 Gy to determine the optimal dose for mutation breeding. The LD50 value was calculated to be 264.83 Gy. The 300 Gy gammairradiated chili pepper seeds (Capsicum annuum L.) were planted in the experiment field at Nan Agricultural Research and Development Center, Thailand for mutation selection. The results showed that the irradiated chili plants not only survived the anthracnose infection but also produced fruits. These fruits were less affected or unaffected by the anthracnose disease compared to the control group (unirradiated) which showed damages on every part of chili plant. The 28 healthy chili pepper plants in M3 generation that showed anthracnose resistant traits were selected as seeds for M4 generation. Two chili pepper lines in M4 generation exhibited the highest resistance to anthracnose. From the pathogenicity test, those 2 chili pepper lines were found to have resistance to anthracnose disease caused by both Colletotrichum gloeosporioides and Colletotrichum capsici. [ABSTRACT FROM AUTHOR]

Minasarua is a traditional beverage from Bima, West Nusa Tenggara Indonesia which consists of spices, fermented black glutinous rice (FBGR), tai mina (dried blondo) and palm sugar. The product is consumed by local people with various formulas, especially in terms of types and quantities of spices and FBGR. This study aimed to optimize the formula of Minasarua which has optimum antioxidant activity. The method used was D-Optimal Mixture Design using Design Expert 13 software with independent variables, namely ginger, turmeric, Javanese chili pepper (JCP), pepper and FBGR. There were 21 formulas of Minasarua with different percentages of each component observed in this research. The antioxidant activity (DPPH method), total phenolic content (Folin Ciocalteu method), total flavonoid content (aluminum chloride colorimetric assay) and total anthocyanin (pH differential method) were tested using a spectrophotometer in response to all the formulas. The results of the optimization showed that Minasarua with 16.59 % ginger, 0.30 % turmeric, 4.50 % JCP, 3.83 % pepper and 74.78 % FBGR were able to respond to the antioxidant activity of 51.23 mg TE/100 g, with total phenolic, flavonoid and anthocyanin were 112.03 mg GAE/100 g, 278.31 mg QE/100 g and 1.14 mg/100 g, respectively, and the desirability of 0.98. There was no significant difference between the predicted and verification values of the 4 responses. Therefore, this formula is recommended as the best formula which has an optimum antioxidant activity to produce Minasarua as a functional beverage. [ABSTRACT FROM AUTHOR]

This study aims to understand the role of Stenotrophomonas maltophilia AVSW 1, a chilli root endophytic bacteria, in promoting plant growth and fungal antagonism against Fusarium oxysporum in tomato. Ability of AVSW1 in terms of fungal antagonism, SEM analysis of root colonization, growth optimization and enhancement of the production of Indole-3-aceticacid, Ammonia and siderophore, and phosphate solubilisation followed by in vitro plant growth promotion of tomato using seed bacterization were evaluated. using GC-MS and HPLC analysis of volatile compounds and secondary metabolites of AVSW1was also studied. AVSW1 showed 26.3μg/ml of Ammonia production, 19.33 μg of IAA production, 60.67 psu of Siderophore and 91.67ppm of phosphate solubilisation under optimised growth conditions(35°C, pH7,1% NaCl,1% Fructose, 1% Peptone and 60 h incubation). Growth parameters like root length, shoot height, no. of leaves and lateral roots, biomass, and protein and carbohydrate are much higher in AVSW 1 inoculated plants compared to untreated control. GC-MS analysis revealed that 2-Pentanone,4-Hydroxy-4-methyl, Cyclopropane,1-(1-Methylethyl)-2-Nonyl-Glycine, N-Acetyl-N(Trifluoroacetyl), MethylEster2-Acetoxy Isobutyryl Chloride, propanoic Acid, 2-Oxo-, Methyl Ester Pentanoic Acid 4-Oxo,5-Hydroxy pentane hydroxyl amine Ethanol,2-(Octyloxy), 2-Cyclopenten-1-One, 2-Hydroxy-3,4-Dimethyl and 2, 2- Di methyl tetrahydro pyran-4-ol are pivotal compounds of S. maltophilia AVSW1 responsible for fungal antibiosis and root colonization to promote growth in tomato seedlings. [ABSTRACT FROM AUTHOR]

As a fruit and vegetable crop, the ornamental pepper is not just highly ornamental but also rich in nutritional value. The quality of ornamental pepper fruits is given in their contents of capsaicin, vitamin C (VC), flavonoids and total phenols. The study concentrated on the accumulation of capsaicin and dihydrocapsaicin in different tissues of 18 peppers during fruit growth and development. The results showed that the pericarp and placenta contained significantly higher levels of capsaicin than dihydrocapsaicin. Additionally, the placenta contained significantly higher levels of both capsaicin and dihydrocapsaicin compared to the pericarp. The content of capsaicin was in the range of 0–6.7915 mg·g−1, the range of dihydrocapsaicin content was 0–5.329 mg·g−1. Interestingly, we found that the pericarp is rich in VC (5.4506 mg·g−1) and the placenta is high in flavonoids (4.8203 mg·g−1) and total phenols (119.63 mg·g−1). The capsaicin is the most important component using the correlation analysis and principal component analysis. The qPCR results substantiated that the expression of genes in the placenta was significantly higher than that in the pericarp and that the expression of genes in green ripening stage was higher than that in red ripening stage. This study could be utilized to select the best ripening stages and tissues to harvest peppers according to the use of the pepper and to the needs of producers. It not only provides a reference for quality improvement and processing for consumers and market but also provides a theoretical basis for high-quality pepper breeding. [ABSTRACT FROM AUTHOR]

Reducing fertilizer pollution is an important direction for modern ecological agriculture. Commonly, excessive nitrogen is applied to pepper. Capsaicin is one of the most important economic qualities of spicy peppers, but the effect of nitrogen on capsaicin is still inconsistent. This study aims to elucidate the impact of nitrogen fertilizer on capsaicin accumulation and to provide guidance on fertilizer application on highly spicy chili peppers. The experiment was conducted with five nitrogen fertilizer concentrations: N1 (urea 750 kg ha−1), N2 (urea 562.5 kg ha−1), N3 (urea 375 kg ha−1), N4 (urea 187.5 kg ha−1), and N0 (no nitrogen fertilizer). Nitrogen treatment was applied to two varieties with different spiciness levels from the seedling stage. The fruits in different layers of pepper plants were sampled on the 20th, 35th, and 50th day after anthesis, and the fruits' size, content of capsaicin, capsaicin precursors, capsaicin competitors, as well as capsaicin-related enzyme activities and gene expression level were analyzed. The results indicate that, when applying N2 and N3, both chili pepper varieties exhibited higher fruit length, diameter, weight, and yield values. There were increased contents of total phenol, flavonoids, and tannins in both fruit varieties with N2 application. Moreover, the placenta weights of the bottom, middle, and top layers of the fruits on the 35th day were improved by 40.14%, 26.80%, and 55.91% for 'Honglong 23' and 55.10%, 37.04%, and 75.56% for 'Hongxi' compared with N0. At the same time, under N2 treatment, the phenylalanine ammonia-lyase (PAL) enzyme activity of capsaicin synthase significantly increased. In contrast, the capsaicin-degrading enzyme activities of peroxidase (POD) and polyphenol oxidase (PPO) decreased notably. The expression levels of capsaicin-synthetic genes such as phenylalanine cleavage enzyme gene (PAL), acyltransferase gene (AT3), 4-Coumaroyl coenzyme A ligase gene (4CL), cinnamate 4-hydroxylase gene (C4H), caffeoyl coenzyme A-3-oxo-methyltransferase gene (COMT), paminotransferase gene (PAMT), and hydroxycinnamyltransferase gene (HCT) were up-regulated in N2 fruits, which led to a significant increase in capsaicin content compared with the other four nitrogen amounts. A further reduction in nitrogen application to N3 and N4 resulted in a decrease in the precursor substance's total phenol content and PAL activity and an increase in the competitive substance's flavonoid, lignin, POD, and PPO enzyme activities. At the same time, the expression levels of capsaicinoid synthetic genes were downregulated in the N3 and N4 treatments, leading to a low content of total capsaicinoids. The capsaicinoid content showed a trend of 35th day > 50th day > 20th day for both varieties. Additionally, the contents of total capsaicinoids, total phenols, flavonoids, and lignins, as well as PAL enzyme activity, and the expression levels of PAL, AT3, 4CL, C4H, COMT, PAMT, and HCT exhibited characteristics of bottom layers > middle layers > top layers. The activities of POD and PPO gradually increased from the bottom to the top layers. The N2 (562.5 kg ha−1) treatment resulted in increases in placenta mass, maximum capsaicinoid precursor substance of total phenol content, and synthase enzyme activity, as well as decreases in capsaicinoid competing substances and degradative enzyme activity, so there were more substances available for capsaicin synthesis. Combined with the higher fruit weight and capsaicinoid content in the N2 treatment, N2 was considered a suitable nitrogen fertilizer dosage for highly spicy chili pepper cultivation. [ABSTRACT FROM AUTHOR]

Background: Pepper veinal mottle virus (PVMV) belongs to the genus Potyvirus within the family Potyviridae and is a major threat to pepper production, causing reduction in yield and fruit quality; however, efficient pesticides and chemical treatments for plant protection against viral infections are lacking. Hence, there is a critical need to discover highly active and environment-friendly antiviral agents derived from natural sources. Bacillus spp. are widely utilized as biocontrol agents to manage fungal, bacterial, and viral plant diseases. Particularly, Bacillus velezensis HN-2 exhibits a strong antibiotic activity against plant pathogens and can also induce plant resistance. Methods: The experimental subjects employed in this study were Bacillus velezensis HN-2, benzothiadiazole, and dufulin, aiming to evaluate their impact on antioxidant activity, levels of reactive oxygen species, activity of defense enzymes, and expression of defense-related genes in Nicotiana benthamiana. Furthermore, the colonization ability of Bacillus velezensis HN-2 in Capsicum chinense was investigated. Results: The results of bioassays revealed the robust colonization capability of Bacillus velezensis HN-2, particularly in intercellular spaces, leading to delayed infection and enhanced protection against PVMV through multiple plant defense mechanisms, thereby promoting plant growth. Furthermore, Bacillus velezensis HN-2 increased the activities of antioxidant enzymes, thereby mitigating the PVMV-induced ROS production in Nicotiana benthamiana. Moreover, the application of Bacillus velezensis HN-2 at 5 dpi significantly increased the expression of JA-responsive genes, whereas the expression of salicylic acidresponsive genes remained unchanged, implying the activation of the JA signaling pathway as a crucial mechanism underlying Bacillus velezensis HN-2-induced anti-PVMV activity. Immunoblot analysis revealed that HN-2 treatment delayed PVMV infection at 15 dpi, further highlighting its role in inducing plant resistance and promoting growth and development. Conclusions: These findings underscore the potential of Bacillus velezensis HN-2 for field application in managing viral plant diseases effectively. [ABSTRACT FROM AUTHOR]

Pepper is an economically important vegetable worldwide, containing various specialized metabolites crucial for its development and flavor. Capsaicinoids, especially, are genus-specialized metabolites that confer a spicy flavor to Capsicum fruits. In this work, two pepper cultivars, YB (Capsicum frutescens L.) and JC (Capsicum baccatum L.) pepper, showed distinct differences in the accumulation of capsaicin and flavonoid. However, the molecular mechanism underlying them was still unclear. Metabolome analysis showed that the JC pepper induced a more abundant accumulation of metabolites associated with alkaloids, flavonoids, and capsaicinoids in the red ripening stages, leading to a spicier flavor in the JC pepper. Transcriptome analysis confirmed that the increased expression of transcripts associated with phenylpropanoid and flavonoid metabolic pathways occurred in the JC pepper. Integrative analysis of metabolome and transcriptome suggested that four structural genes, 4CL7, 4CL6, CHS, and COMT, were responsible for the higher accumulation of metabolites relevant to capsaicin and flavonoids. Through weighted gene co-expression network analyses, modules related to flavonoid biosynthesis and potential regulators for candidate genes were identified. The promoter analysis of four candidate genes showed they contained several cis-elements that were bonded to MYB, bZIP, and WRKY transcription factors. Further RT-qPCR examination verified three transcription factors, MYB, bZIP53, and WRKY25, that exhibited increased expression in the red ripening stage of the JC pepper compared to YB, which potentially regulated their expression. Altogether, our findings provide comprehensive understanding and valuable information for pepper breeding programs in the future. [ABSTRACT FROM AUTHOR]

Introduction: Domestic production of pepper (Capsicum spp.) is shrinking while demand within the US is growing. Lack of availability and cost of labor often present an obstacle for domestic producers both practically and economically. As a result, switching to harvesting peppers mechanically is anticipated as a key strategy to help domestic producers compete in the international market. Mechanical harvest efficiency can be improved through breeding. One important trait that mechanical harvest compatible material should have is an easy destemming trait: low force separation of the pedicel and calyx fromthe fruit. Methods: To detect the genetic sources underlying a novel easy destemming trait for the purpose of future breeding efforts in New Mexico pod-type green chile, we performed QTL analysis on three F2:F3 populations, coming from three New Mexico pod-type varieties: 'NuMex Odyssey,' 'NuMex Iliad,' and 'NuMex Joe E. Parker,' each crossed with a parent with an easy destemming trait: MUC14. Genotyping was done through genotyping by sequencing (GBS) and phenotyping was done for destemming and fruit trait measurements. Correlations between measurements were found through the R package hmisc and QTL analysis was done through R/qtl. Results: A strong relationship was seen between destemming and aspects of fruit morphology, particularly, destemming force and fruit width (Pearson's correlation coefficient r=0.75). Major QTLs for destemming and fruit size were discovered. Of these, the largest destemming force QTLs for all populations (PVE=34.5-69.9%) were on chromosome 10, and in two populations QTLs for destemming force were found on chromosome 3 (Percent Variance Explained (PVE)=10.7-18.8%). Fruit size-related QTLs in all populations colocalized in these same areas on chromosomes 3 and 10. Discussion: This suggests that fruit shape may be genetically linked to destemming, and breeders interested in selecting for easy destemming pepper will also have to pay attention to fruit size and shape. [ABSTRACT FROM AUTHOR]

Spicy hot red pepper, the most popular spice in Ethiopia, is also locally known as berbere, which is highly valued for its pungency, flavor, and color. The spicy hot red pepper powder is used to flavor shiro and other stews, as well as different forms of condiments. The aim of this study was to measure the phytochemical content of raw spices (black cumin, garlic, ginger, and cardamom) and control hot red pepper (HRP), as well as the raw and cooked experimental and commercial spicy hot red pepper products. The samples were analyzed for phytochemical content using a spectrophotometer. Compared to raw experimental spicy hot red pepper, raw spices, and HRP, raw commercial spicy hot red pepper exhibited the highest bioactive phytochemicals. The cooked commercial spicy hot red pepper or sauté had the highest total flavonoid content (TFC) and total carotenoid content (TCC). Similarly, cooked experimental spicy hot red pepper contained the highest levels of total phenolic content (TPC) and β‐carotene. With r values ranging from 0.24 to 0.65, the TPC and TFC of raw spices were correlated with antioxidant activity. There was a significant correlation between TCC and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) (r =.71), 2, 2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) (r =.95), and ferric ion reducing antioxidant power (FRAP) (r =.76), as well as between β‐carotene and DPPH (r =.69), FRAP (r =.69), and ferrous ion chelating activity (FICA) (r =.78). This study verified that raw spices and their mix with hot red pepper are good sources of bioactive phytochemicals with radicals scavenging abilities in Ethiopian diets. [ABSTRACT FROM AUTHOR]

Direct sowing of acorns is a technique for oak forest restoration, however, high seed predation by mammals can occur and cost‐effective alternatives to protect acorns are therefore required. The present study evaluated the protection provided by chili peppers (Capsicum annuum and Capsicum pubescens) to acorns of Quercus germana, an endangered endemic oak tree of the cloud forests. Greenhouse and field experiments were established to evaluate the effect of chili peppers on acorn removal, germination, and seedling emergence. These processes were related to the prevalent microhabitat characteristics where the acorns were introduced, and the fauna that consumed chili peppers and acorns was identified using camera traps. In the greenhouse trial, more seedlings emerged from acorns covered by fruits of C. pubescens (65.71 ± 8.14) and C. annuum (57.14 ± 8.49%) compared to unprotected acorns (31.43 ± 7.96%). Contrary to expectation, acorn removal in the field was greater using C. pubescens than the unprotected acorns, particularly in microsites with lower tree cover and higher grass dominance. Acorn removal was similar among chili pepper treatments. These results are explained by the camera trap records, which showed bird species consuming Capsicum fruits, thus exposing the acorns to subsequent removal and/or consumption by rodents. The studied Capsicum fruits had no negative effect on acorn germination and seedling emergence under greenhouse conditions, and future practices could, therefore, involve the use of different techniques to prevent the discovery of chili peppers by birds; for example, using green chili peppers for camouflage, or hiding them under litter or herbaceous vegetation. [ABSTRACT FROM AUTHOR]

Background: Capsicum chinense Jacq. (Ghost Pepper) is well-known for its high pungency and pleasant aroma. The recent years witnessed a significant decline in popularity of this important crop due to the use of inferior planting material and lack of elite lines. To maintain constant performance across a variety of settings, it is crucial to choose stable lines with high yield and capsaicin content, as these are the most promising traits of Ghost Pepper. Method: In this study, 120 high-capsaicin genotypes were subjected to a 3-year (kharif 2017, 2018 and 2019) stability investigation utilizing two well-known stability methods: Eberhart-Russell (ER) and additive main effects and multiple interaction (AMMI). Three replications were used following Randomized Complete Block Design for 11 traits. The experiment soil was sandy loam with pH 4.9. Minimum and maximum temperature of 18.5 °C, 17.5 °C, 17.4 °C and 32.2 °C, 31.3 °C, 32.7 °C and rainfall of 1,781, 2,099, 1,972 mm respectively was recorded for the study period. Result: The genotype-environment linear interaction (G×E Lin.) was highly significant for days to 50% flowering, capsaicin content, fruit length and girth, fruit yield per plant and number of fruits per plant at p < 0.005. G×E interaction for fruit yield and capsaicin content in AMMI-analysis of variance reported 67.07% and 71.51% contribution by IPCA-1 (interactive principal component axis) and 32.76% and 28.49% by IPCA-2, respectively. Eight genotypes were identified to be stable with high yield and capsaicin content. The identified stable lines can be opted for cultivation to reduce the impact of crop failure when grown in different macro-environments. Moreover, the pharmaceutical and spice sectors will also be benefitted from the lines with high capsaicin content. Further research assessing the lines' performance across various regions of India can provide a solid foundation for the crop's evaluation at national level. [ABSTRACT FROM AUTHOR]

Landraces are considered a crucial component of biodiversity conservation, serving as a reservoir of genetic diversity. Consequently, the collection, cultivation, and detailed characterization of such landraces constitute an inherent aspect of the world's natural resource heritage. This effort holds promise for the development of elite varieties capable of thriving amidst continuous global climate fluctuations. In this context, we conducted a comprehensive assessment of the main agronomic attributes, physico-chemical properties, and functional quality traits of the major hot pepper landraces adapted to diverse climatic conditions in Tunisia. These landraces include 'Dhirat', 'Semmane', 'Beldi', 'Nabeul', 'Jerid', 'Mahdia', 'Cayenne', 'Kairouan', and 'Baklouti'. Most of the pepper landraces exhibited satisfactory yields, ranging from 1163.25 to 1841.67 g plant−1 in 'Jerid' and 'Kairouan', respectively, indicating robust productivity, especially under prevailing climatic changes and high temperatures during both growing cycles. The levels of antioxidants comprising capsaicinoids, carotenoids, phenolics, and tocopherols, as well as radical scavenging activity, emerged as key discriminating factors among pungent pepper landraces. Irrespective of genotype, capsaicin and dihydrocapsaicin constituted the major capsaicinoids, accounting for 44–91% of the total capsaicinoids content. Total capsaicinoids ranged from 1.81 µg g−1 fw to 193.71 µg g−1 fw, with 'Baklouti' and 'Jerid' identified as the most pungent landraces. Total carotenoids ranged from 45.94 µg g−1 fw to 174.52 µg g−1 fw, with 'Semmane' and 'Jerid' exhibiting the highest levels. Considerable variation was observed in β-carotene content, spanning from 3% to 24% of the total carotenoids. α-Tocopherol content ranged from 19.03 µg g−1 fw in 'Kairouan' to 30.93 µg g−1 fw in 'Beldi', exerting a notable influence on the overall tocopherol content. Conversely, the β- and γ-tocopherol isomers were detected at very low concentrations. The total vitamin C content ranged from 132 mg 100g−1 fw in 'Mahdia' to 200 mg 100 g−1 fw in 'Nabeul', indicating relatively low genetic variability. However, large variability was detected in total phenolics content, ranging from 168.58 mg GAE kg−1 fw in 'Beldi' to 302.98 mg GAE kg−1 fw in 'Cayenne'. Landraces such as 'Dhirat', 'Nabeul', 'Semmane', 'Kairouan', 'Cayenne', and 'Mahdia' appear suitable for both fresh consumption and processing, owing to their favorable average fruit weight, soluble solids content, and bioactive content. Among the pepper landraces tested, 'Cayenne' achieved the highest value of radical scavenging activity in both hydrophilic and lipophilic fractions (RSAHF and RSALF), with variations ranging from 59% to 120% for RSAHF and from 4% to 63% for RSALF. This study aims to preserve and enhance the value of local genetic resources and contribute to identify desirable traits for incorporation into breeding programs to develop high-quality, high-yielding landraces and elite lines. [ABSTRACT FROM AUTHOR]

Repeated pesticide residue detection in chili peppers in the Republic of Korea has become a serious health concern. Thus, monitoring domestically grown and imported chili peppers for pesticide residues is of great significance. Here, we investigated pesticide residues detected in imported and domestically grown chili peppers using global pesticide residue monitoring data. Our analysis involved organizing inspection and detection data from different sources. Global pesticide residue monitoring data for chili peppers revealed 139 pesticide types, 43,532 inspections, and 3966 detections (detection rate, 9.11%). Peppers from Mexico were sampled the most (39,927 inspections) and showed the highest number of detected cases (2998 cases). Globally, the top 10 most frequently detected pesticides were clothianidin, imidacloprid, thiamethoxam, chlorpyrifos, thiacloprid, metalaxyl, myclobutanil, azoxystrobin, carbendazim, and cyhalothrin, with detection rates in the range of 10.52–28.66%. Furthermore, domestic chili pepper pesticide residue monitoring revealed 73 pesticide types, 3535 inspections, and 332 detected cases (detection rate, 9.39%), and the top 10 most frequently detected pesticides were chlorfenapyr, tebuconazole, flonicamid, dinotefuran, boscalid, pyraclostrobin, fluxametamide, thiamethoxam, pyridaben, and azoxystrobin, with detection rates in the range of 13.89–32.58%. These findings may serve as fundamental data for safety management related to chili pepper pesticide residues in the Republic of Korea. [ABSTRACT FROM AUTHOR]

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