Effect of nutrient limitation on capsaicin production in callus cultures derived from pericarp and seedling explants of Capsicum annuum L. varieties

摘要

Callus cultures derived from pericarp and seedling explants of four varieties of Capsicum annuum L. viz. Punjab Lal, Punjab Surkh, Punjab Gucchedar and Sweet Chilli that in Punjab Lal, the capsaicin content in seedling derived callus culture (7.28 mg/g dry weight) was comparable to that im frutis (7.00 mg/g dry weight). In other varieties the capsaicin content was two-three times lower. In seedling-derived callus cultures of all the four varieties, the enzyme activities showed two peaks at six and 12 days of subculturing. Capsaicin content in pericarp-derived callus cultures of all the varieties was much higher than that in seedling-derived callus cultures and in fruits. Capsaicin content was maximum in pericar-pderived callus cultures of Punjab Lal (25.75 mg/g dry weight) and minimum in Sweet Chilli (5.50 mg/g dry weight). Sucrose depleted medium showed a marginal increase in capsaicin content and enzyme activities in both pericarp- and seedling -derived callus cultures of all the varieties. In contrast nitrogen depleted medium showed about tenfold increase in capsaicin content with corresponding twofold increase in enzyme activities in both pericarp- and seedling-derived callus cultures.