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Does garlic-generated nitric oxide (NO) affect the physiology of pepper fruits?

AuthorsGarcía Carbonero, Nuria; Nombela Durán, Carlos; Caballero Guzmán, Inmaculada; Quesada Díaz, María del Mar; Montoza García, Pilar; Sánchez Alonso, Alejandra; Campos, María Jesús; Ruiz, Carmelo; Corpas, Francisco J.; Palma Martínez, José Manuel
Issue DateApr-2012
PublisherCSIC - Estación Experimental del Zaidín (EEZ)
CitationHigh School Students for Agricultural Science Research. Proceedings of the I Congress PIIISA: 13-19 (2012)
AbstractThe pepper is the fruit of a plant which belongs to the family of the Solanáceas. According to the shape, three main types of fruits are distinguished: California (square and short), Lamuyo (square and long), and dulce intaliano (long and narrow). Pepper varieties are classified as sweet and hot. Sweet peppers are usually red, yellow or green, with varying shapes and sizes. This group includes morrón and dulce italiano. Varieties from the hot peppers fruits are Padrón, Gernika and piquillo. The main pepper’s producer countries are China, Mexico, Turkey, Indonesia, Spain and USA (Figure). The NO is a colourless slightly soluble gas in water, which is present in small quantities in animals and plants. It is a very unstable molecule in the air, since it oxidizes rapidly in the presence of oxygen. In plants, NO intervenes in different physiological responses such as the opening and closing of the stomata and in the germination of seeds. Preliminary experiments indicate that garlic seems to be an important source of NO. In this project, we incubated pepper fruits with garlic and have studied how the fruits were affected.
DescriptionProceedings of the I Congress PIIISA celebrado en la Estación Experimental del Zaidín, Granada, el 26 de abril de 2012.
ReferencesHigh School Students for Agricultural Science Research. Proceedings of the I Congress PIIISA. https://digital.csic.es/handle/10261/86940
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