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Sri Pujiyanto
Department of Biology, Faculty of Science and Mathematics, Diponegoro University.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Indonesian red chilli (Capsicum annuum L.) capsaicin and its correlation with their responses to pathogenic Fusarium oxysporum Rejeki Siti Ferniah; Sri Pujiyanto; Hermin Pancasakti Kusumaningrum
NICHE Journal of Tropical Biology Vol. 1, No. 2, Year 2018
Publisher : Department of Biology, Faculty of Sciences and Mathematics, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (185.917 KB) | DOI: 10.14710/niche.1.2.7-12

Abstract

Red chili is a commercial crop for the food industry in Indonesia. There are some categories of red chili based on their pungency. The hot chili usually has more capsaicin than the sweet chili. Some cultivars may have more resistance to pathogen infection than the others. This research aimed to analyze the disease resistance of red chili cultivars from Indonesia against pathogenic Fusariumoxysporum and the correlation with capsaicin contents. Disease resistance was examined by determination of the Disease Severity Index (DSI) 15 dpi (days post inoculation). The correlation was analyzed by the regression coefficient. The result showed that the most resistance cultivar against F. oxysporum was Branang, while Lembang-1displayed the contrary. There was not a correlation of capsaicin content with the chili resistance to F. oxysporum.
Co-Authors Hermin Pancasakti Kusumaningrum Rejeki Siti Ferniah