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510 RESPONSES of HOT PEPPER (Capsicum Chinense Jacq

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510 RESPONSES of HOT PEPPER (Capsicum Chinense Jacq RESEARCH ARTICLE SABRAO Journal of Breeding and Genetics 50 (4) 510-522, 2018 RESPONSES OF HOT PEPPER (Capsicum chinense Jacq.) CULTIVARS TO DIFFERENT CONTAINER SIZES FOR CAPSAICINOID PRODUCTION UNDER CONTROLLED HOUSE CONDITIONS N. JEEATID1, S. TECHAWONGSTIEN1, P. SUWOR2, S. CHANTHAI3, P.W. BOSLAND4 and S. TECHAWONGSTIEN 1* 1Horticulture Section, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand 2Department of Plant Production Technology, King Mongkut's Institute of Technology, Ladkrabang, Thailand 3Department of Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand 4Department of Plant and Environmental Sciences, College of Agriculture, Consumer and Environmental Science, New Mexico State University, New Mexico, 88003, USA *Correspondence author e-mail: [email protected], [email protected] E-mail addresses of co-authors: [email protected], [email protected], [email protected], [email protected], [email protected] SUMMARY This study was to investigate the effects of container size on capsaicinoid production of hot pepper (Capsicum chinense Jacq.) cultivars under controlled house conditions. This experiment was conducted in the rainy season during the period from May to October 2015 and the dry season from October 2015 to March 2016. A factorial experiment in a randomize complete block design with three replications evaluated growth traits, the capsaicinoid production and its components. Factor A was two hot pepper cultivars, and factor B was three container sizes, i.e., 8 liter (L), 15 L and 21 L. Plant growth, dry fruit yield, capsaicinoid content, and capsaicinoid yield were recorded. The growing season affected all characteristics studied. Hot peppers grown in the rainy season had higher plant growth, dry fruit yield, and capsaicinoid yield than those plants grown in the dry season. Whereas, hot pepper fruits in the dry season contained more capsaicinoid content than those in the rainy season. Capsaicinoid yield of hot pepper depended on cultivars and the container size. Akanee Pirote grown in 21 L container produced the highest dry fruit yield (192 g/plant) and capsaicinoid yield -1 (4,287 mg plant ) in both seasons. These results show that C. chinense F1 hybrid with high pungency grown in a particular container size should be used to maximize the capsaicinoid production for food and pharmaceutical industries. Key words: Chili, environment, genetic, heat sensation, pungency, season 510 Jeeatid et al. (2018) Key findings: Hot pepper cultivars showed different responses to various container sizes for all traits. Akanee Pirote, an F1-hybrid, produced the highest capsaicinoid yield grown in 21 L under controlled environment. Manuscript received: April 28, 2018; Decision on manuscript: August 20, 2018; Accepted: October 26, 2018. © Society for the Advancement of Breeding Research in Asia and Oceania (SABRAO) 2018 Communicating Editor: Dr. Sanun Jogloy INTRODUCTION stresses, the crops grown in open-field conditions are often subjected to Pungency or the burning sensation of unfavorable environment that strongly hot pepper is due to capsaicinoids, a affects crop production. Therefore, to unique alkaloid that are produced from obtain good quality and high crop the phenylpropanoid pathway and yield, there is a need to cultivate crops fatty acid synthesis pathway (Fujiwake under controlled house conditions. et al., 1982; Blum et al., 2003). The Unfortunately, investment and two major capsaicinoids, capsaicin and production costs are usually higher dihydrocapsaicin, accounted for about under the controlled house operation 90% of the pungency in hot pepper than in the field. Crop management fruits. Capsaicinoids have several under controlled house also requires health benefits including anti-oxidant, more efficiency than those grown anticancer and antiarthritic benefits under open-field conditions. High (Prasad et al., 2005), and are used in value crops grown in efficient food, medicine and pharmaceutical production systems need to ensure a industries, which increases its high return in relation to investment commercial value. The genus costs. Capsicum contains five domesticated Container size is one of the species: C. annuum L., C. baccatum most important factors for growing L., C. chinense Jacq., C. frutescens L. plant in a controlled house to and C. pubescens Ruiz & Pav with maximize fruit production per unit approximately 32 wild species area of hot pepper. The physical (Bosland and Votava, 2012). C. restriction of the container for the root annuum is the most commonly growth limits plant growth (Bouzo and cultivated species for its pungent Favaro, 2015). The decrease of the (chili) and non-pungent (sweet container size for the root growth pepper) fruits valued as spices and decreases the photosynthesis of the vegetables. While, the world’s hottest plants because of physiological hot peppers are recognized in the C. mechanisms similar to those of water chinense species such as ‘Bhut Jolokia’ stress (Peterson et al., 1991a; Ismail (about 1,000,000 SHU) and Moruga and Noor, 1996). A previous study Scorpion (Bosland and Baral, 2007; reported that bell pepper (C. annuum) Bosland et al., 2012) and can be an grown in container size 33 L produced excellent source of capsaicinoid for the higher fruit yield and larger fruit than extraction industry. those in 9 L and 8 L (Xu et al., 2001). Due to various biotic (pest and However, Shaw et al. (2008) found disease), abiotic (rainfall, that container size 11 L is temperature, and light intensity) appropriated for growing hot pepper 511 SABRAO J. Breed. Genet. 50 (4) 510-522 (C. chinense) under controlled house. net house condition. The containers Furthermore, the effect of container were placed in rows with 80 cm size may depend on hot pepper between the pots and 80 cm between cultivars (Shaw et al., 2008). These rows. The plants were irrigated daily results indicate that different hot through a micro-drip irrigation system pepper species and cultivars require to field capacity. All plants received different container sizes for the same amount of fertilizer at three- maximizing capsaicinoid production. day intervals by fertigation throughout Information on the effect of the experiment (adapted from Patricia, plant density on capsaicinoid 1999). The experimental used a production in hot pepper (C. chinense) factorial in randomize complete block is needed especially with hot pepper design with three replications. The two cultivars having varying pungency hot pepper cultivars were assigned as levels. Plant growth, fruit yield and Factor A, i.e. Bhut Jolokia and Akanee capsaicinoid production of hot pepper Pirote, and the three container sizes, is depended on genotype, i.e., 8 L, 15 L and 21 L, were Factor B. environment, and their interaction In this study, two hot pepper (Jeeatid et al., 2018). The aim of this cultivars were used. The F1 hybrid, research was to study the response of Akanee Pirote is one of the best two hot pepper cultivars (C. chinense) known cultivars grown for capsaicin to three different container sizes in extraction for the pharmaceutical growth, dry fruit yield, accumulation industry in Thailand. Akanee Pirote of capsaicinoid and capsaicinoid yield has a perennial growth habit, large characteristics under controlled house canopy size, a relative large leaf size conditions. and an average heat level of 500,000 Scoville Heat Units (SHU). The Bhut Jolokia, one of the world’s hottest MATERIALS AND METHODS peppers, has a perennial growth habit, big canopy size, and a heat level of Hot pepper plants were grown under 800,000-1,200,000 SHU. Capsaicinoid net house conditions. The experiments extraction of Bhut Jolokia was used in were conducted at Khon Kaen food and pharmaceutical industries. University, Thailand (latitude 16° 28’ Throughout the experiment, air N, longitude 102° 48’ E, 200 m above temperature and relative humidity mean sea level) from May to October (RH) were recorded every hour by 2015 (rainy season) and from October data logger (LogTag HAXO-8, LogTag 2015 to March 2016 (dry season). In Recorders Limited, New Zealand). order to synchronize the time of Plant height, canopy width, and stem flowering for both cultivars, the diameter were recorded at the time of sowing dates were adjusted based on second fruit harvest, approximately the growth habits of each cultivar. The 140 days after transplanting (DAT). seedlings were transplanted to Mature fruits were harvested at 45-50 different sizes plastic containers filled days after flowering and total number with a mixture of rice husk, charcoal of ripe mature fruits was recorded. For rice husk, filter cake (organic waste dry fruit yield, fruits were oven-dried from the sugar industry), and at 70 °C until constant weight. For composted cow manure in a ratio of capsaicinoid quantification, five 2:1:1:0.5 (v:v) and placed within the mature fruits per plant were harvested 512 Jeeatid et al. (2018) per replication, and ground to a dry season, the total rainfall was 25 uniform powder following the mm during the experiment. procedures of Collins et al. (1995). Whether it was the rainy season Capsaicinoids were extracted and or the dry season significantly affected quantified according to the short run all the traits studied (P≤0.05) (Table method with high-performance liquid 1). Container size also affected chromatography (HPLC), as described significantly all traits studied (P≤0.05) by Collins et al. (1995). The data were except for the amount of converted from parts per million to dihydrocapsaicin and capsaicinoid Scoville Heat Units (SHU) by content traits. The interactions multiplying the parts per million by between season and cultivar were 16. Only capsaicin and significant for most traits except for dihydrocapsaicin were measured and stem diameter and capsaicin amount. pooled as total capsaicinoids because Additionally, the interactions between they are the primary and majority of cultivar and container size were capsaicinoids found in hot pepper significant for fruit number, dry fruit accounting for more than 90% of the yield, capsaicin and capsaicinoid yield. capsaicinoid amount.
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