The effect of FRAW towards the growth of chilli seedlings and its associated microorganisms

Abstract@#This study aims to evaluate the effect of Fermented Rice After-wash Water (FRAW) on chilli growth and to isolate microorganism present in three brands of white rice FRAW. The study showed that FRAW treatment was comparable with NPK fertiliser. In addition, a number of plant growth-promoting microbes associated with FRAW were also isolated. Isolated bacteria and fungi were then characterised according to their morphology and biochemical analysis. Thus the positive effect of FRAW on the chilli was likely due to the plant growth promoting microorganism present in FRAW.

Effect of plastic mulch on growth and yield of chilli (Capsicum annuum L.)

In this work a field study was conducted to evaluate the effect of coloured plastic mulch on growth and yield of chilli from October 2005 to April 2006. The plastic mulches were transparent, blue, and black and bare soil was the control. Different mulches generated higher soil temperature and soil moisture under mulch over the control. Transparent and blue plastic mulches encouraged weed population which were suppressed under black plastic. Plant height, number of primary branches, stem base diameter, number of leaves and yield were better for the plants on plastic. At the mature green stage, fruits had the highest vitamin-C content on the black plastic. Mulching produced the fruits with the highest chlorophyll-a, chlorophyll-b and total chlorophyll contents and also increased the number of fruits per plant and yield. However, mulching did not affect the length and diameter of the fruits and number of seeds per fruit. Plants on black plastic mulch had the maximum number of fruits and highest yield. Thus, mulching appears to be a viable tool to increase the chilli production under tropical conditions.

Expression of SOD transgene in pepper confer stress tolerance and improve shoot regeneration / Expresión del transgén SOD en el pimiento que confiere tolerancia al estrés y mejora la regeneración de brotes

The objective of this work was to study the stress tolerance and regeneration capability of transgenic pepper plants carrying a sod gene, encoding a tomato chloroplast-localized Cu/Zn SOD protein. The expression of the sod gene was confirmed by enzymatic staining following polyacrylamide gel electrophoresis (PAGE), revealing a ‘novel’ band, which could represent a heterodimeric enzyme. Transgenic T1 and T2 progeny plants were exposed to different oxidative stresses including Methyl viologen (MV) and drought and found to have an increased resistance to oxidative damage. Furthermore, the SOD carrying transgenic pepper plants showed increased levels of regeneration efficiency compared to the wild type pepper plants. Pepper is a recalcitrant species in terms of its in vitro regeneration ability but it could be extremely useful for the development of pharmaceuticals. This approach enables the extent use of pepper for genetic transformation and the production of high valuable products in plants particularly the large fruit varieties.

Preparation and properties of L-asparaginase from green chillies ( Capsicum annum L .).

Green chillies (Capsicum annum L.) and tamarind (Tamarindus indica) contain appreciable amount of L-asparaginase. The enzyme was purified 400-fold from green chillies, by successive precipitations with ammonium sulphate and sodium sulphate, Sephadex-gel filtration and affinity chromatography and the purified enzyme was homogenous on gel electrophoresis. The enzyme exists in two forms, only one having antitumour activity. The purified enzyme has a molecular weight of 120,000 ±500. The N-terminal and the Cterminal amino acids are alanine and phenylalanine, respectively. The enzyme has a sharp optimum pH of 8.5 and a temperature optimum of 37°C. It is stable upto 40°C. The energy of activation is 3 kilo calories. The Km value for the enzyme is 3.3. mM. The enzyme has little action on D-asparagine, which is a strong inhibitor. The enzyme has inseparable glutaminase ctivity and is thus an asparaginase—glutaminase. In addition, it possesses urease activity.