Advances in Capsicum Pepper and Other Species
Contents: 1. Commercial Importance a) Climate b) Fertilizer c) Mulching d) Effect of DBP Contaminants e) Medicinal Value f) Breeding Approach i. Haploidy ii. Inheritance of Traits iii. Fruit Shape iv. Inheritance of Seed Colour v. Interspecific Hybrid Performance vi. Capsaicinoids vii. Graft Induced Variants 2. Variability In Plant Type In Chilli a) Introduction b) Varying Breeding Lines Identified in various Vibha Agrotech i. Morphology c) Hypothesized Ideal Plant Type-I i. An Erect Plant 1. Plants with Open Type Growth Habitat d) Ideal Plant Type-II i. Thick Stem 1. Open Canopy e) Ideal Plant Type-lll f) Ideotype-IV g) Ideotype-V 3. Genetic Resources a) Origin, Phylogeny and Evolution i. Prehistory ii. Phylogeny iii. Collection iv. Dispersion Route v. Genetic Diversity 4. Seed Germination And Seedling Establishment a) Factors Affect Seed Germination i. Germination at different Stages and Temperatures ii. Light, Temperatures and Seed Treatments iii. Post-harvest Treatments iv. Packaging in Modified Atmosphere v. Seed Moisture and Storage vi. Priming vii. Allelopathy 5. Vegetative And Reproductive Growth a) Anatomy b) Phenology i. Anthesis, Pollination, Fertilization and Fruit Development ii. Pollinators and Pollination c) Microsporogenesis i. High Temperature ii. Fruit Ripening d) Seed Development and Fruit Set 6. Physiological Basis Of Crop Growth And Productivity a) Ecophysiology b) Photosynthesis i. Chlorophyll ii. Carotenoids iii. Xanthophyll iv. Factors Affecting Photosynthesis 1. Water Relations 2. Phosphorus Stress 3. Gamma (x) Radiation 4. Disease Infection 5. Mineral Nutrition 6. Respiration 7. Growth Regulators 8. Productivity c) Factors Affecting Growth and Productivity i. Drought ii. Salinity iii. Temperature iv. Cold Temperature v. High Temperature vi. Mineral Nutrition vii. Sea Weed viii. Alkaloid Effect ix. Pesticide 7. Mineral Nutrition a) Nitrogen (N) and Potassium (K) b) Mineral Nutrition-P Deficiency c) Magnesium (Mg) d) Manganese (Mn) Mineral Nutrition e) Copper (Cu) Stress f) Sulfur (S) g) Heavy Metal-Arsenic (As) 8. Effect Of Biotic Factors On Production And Quality a) Weeds Effect i. Control ii. Herbicide Effect b) Nematodes i. Control ii. Evaluation iii. Virulence iv. Genetics c) Insect Pests i. Mite ii. Heliothis iii. Aphids iv. Other Insects d) Diesease i. Blossom Rot ii. Mycorrhizal Diseases iii. Bacterial Diseases iv. Wilt Disease v. Mold Diseases vi. Leaf Spot vii. Fungal Diseases 1. Phytophthora 2. Verticillium 3. Xanthomonas 4. Colletotrichum 5. Pythium and Rhizoctonia 6. Botrytis cinerea 7. Phytoplasma 8. Alternaria 9. Sclerospora 10. Seed-borne Microflora 11. Biotechnology of Diseases viii. Virus Diseases 1. Tobacco Streak Virus 2. Chlorosis Virus 3. Tomato Yellow Leaf Curl Virus 4. Tomato Spotted Wilt Virus 5. Cucumber Mosaic Virus 6. Narcotic Top Virus 7. Mosaic Virus 8. Early Top Virus 9. Pepper Mottle Virus 10. Potato Spindle Tuber Virus 11. Capsicum Chlorosis 12. Resistance to Different Virus 13. Biotechnology of Virus Diseases 9. Food Value Of Capsicum Pepper (Capsicum Spp.) a) Food Chemistry i. Metabolism and Biosynthesis of some Special Cellular Components ii. Pigments 1. Extraction of Pigments 2. Extraction of Other Compounds iii. Carotenoids 1. Biosynthesis 2. Extraction 3. Factors Affecting Carotenoids 4. Variability 5. Composition iv. Oleoresin v. Capsaicinoid 1. Biosynthesis 2. Extraction 3. Effect 4. Variability 5. Degradation 6. Anti-oxidant Ability 7. Inheritance 8. Biotechnology 9. Tissue Culture 10. Molecular Engineering b) Chemical Composition i. Lipid ii. Vanloid iii. Volatiles Compounds iv. Saponins v. Effects and Utility of Pepper and its Products c) Antibacterial Activity d) Medicinal Uses e) Hypoglycaemic Principle f) Nutritional Value g) Food Quality and Food Value h) Anti-oxidant Properties i) Food Processing, Storage and Preservation i. Processing ii. Preservation and Storage 10. Biochemistry And Biotechnology a) Introduction b) General Biochemistry i. Enzyme c) Biochemistry of some Compounds d) Biochemistry of Seed i. Cadmium Binding Protein ii. Lipid iii. Tocopherol iv. Flavonoid and Phenolic Acid Glycosides v. Colour Pigments e) Biotechnology i. General Biotechnology ii. Molecular Characterization iii. Mutation iv. DNA Biotechnology 1. DNA Content 2. cDNA 3. DNA Marker 4. Transcription RNA 5. Marker Gene for Different Traits 6. Isoenzyme Marker 7. AFLP Marker 8. SCAR Marker 9. RAPD Marker 10. SSR Marker 11. CAPS Marker for Disease Resistance 12. PCR 13. Gene Controlling Different Traits 14. Gene for Chlorophyll 15. Gene for Synthase 16. Gene for Fruit Ripening 17. Mitochondrial Gene 18. Catalase Gene 19. Transferase Gene 20. A Novel Gene 21. Gene for Resistance to Virus f) Gene Cloning i. DNA Cloning ii. Molecular Cloning iii. Gene Expression g) Genetic Transformation h) Gene Mapping i. Karyotype Mapping ii. QTL Mapping iii. Linkage Map iv. BAC Library v. Gene Mapping for Chlorophyll vi. Molecular Mapping for Pungency vii. Mapping Genes Related to Virus Resistance viii. Yeast Chromosome Library ix. Genetic Mapping for Nematode Resistance i) Biotechnology of Pepper for Resistance to Different Biotic and Abiotic Stress i. Biotic Stress Factors 1. Disease Resistance 2. Resistance to Virus ii. Abiotic Stress Factors 1. Drought and Salinity 2. Cold Stress iii. Resistance to Different Traits iv. In-vitro Tissue Culture v. Vegetative Propagation vi. Progress in Standardization of in-vitro Tissue Culture Techniques j) Oogenesis i. Somatic Embryogenesis ii. Microspore Culture for Production of Haploids iii. Shoot Organogenesis iv. Production of Secondary Metabolites 1. Capsain 2. Vanillin 3. Digitoxin k) Biotechnology of in-vitro Tissue Culture i. Selection of Herbicide Resistant Plants References Index
The chili (Capsicum spp.), pepper, is an important condiment of high commercial value and also medicinal values containing antioxidant properties, anti-cancerous, and many other properties. It occupies an important place in the human culture since pre-history in many countries. Capsicum is well known in the pre-historic Mexican culture such as Aztecs and Olmecas. Capsicum belongs to the family Solanaceae possessing 10 species. Originating in the new world, the crop has spread to different corners of the world. Different species are cultivated in several countries of the world.
In U.S.A, most commercial pepper cultivars belong to C. capsicum. Most of the US supply is produced in New Mexico, California and Texas. Both fresh and dried products are used in trade. Mexico exports more than 98% of fresh peppers to USA, Pakistan, India, China and Spain.
The fruit of Capsicum annuum belongs to longum group, which is popularly known as red pepper, paprika or capsicum. The fruit of Capsicum grossum has mild flavour called sweet pepper and is also a source of spice. The ripe fruit of Capsicum annuum is also known as paprika. The dry powdered fruits are used in cooking to give mild flavour and red colour. The fruit quality is determined in terms of nutrient contents of B, P, Fe, Mg, Si, Mn, Al, Ca and Cu.
Several books on Capsicum are available in the market on specific aspects, but a book is rare which contains various aspects starting from taxonomy. The present book discusses advances in Capsicum during the past decade. The authors felt the necessity for compiling extensively reviewed aspects in a single book the world wide research advances on various subjects of Capsicum.
The book covers a variety of subjects starting from origin, breeding and genetics, physiology, production techniques, biotic and abiotic stress factors, food science to biotechnology and biochemistry in a cohesive manner.
In the third world, where capsicum cultivation and research is proceeding at a rapid pace, the scientist get access to current science. Libraries are poorly funded and computer facilities are negligible, not permitting website consultation. The authors strongly feel this book will fulfill their desires.
The book aims to serve as a teaching guide, a rich sources of information for the students and researchers as for farmers and producers about the most research advances on capscicum sciences made by the scientists throughout the world. The professors and researchers can update their knowledge and research trends on the subjects in various disciples.
The chili (Capsicum spp.), pepper, is an important condiment of high commercial value and also medicinal values containing antioxidant properties, anti-cancerous, and many other properties. It occupies an important place in the human culture since pre-history in many countries. Capsicum is well known in the pre-historic Mexican culture such as Aztecs and Olmecas. Capsicum belongs to the family Solanaceae possessing 10 species. Originating in the new world, the crop has spread to different corners of the world. Different species are cultivated in several countries of the world.
In U.S.A, most commercial pepper cultivars belong to C. capsicum. Most of the US supply is produced in New Mexico, California and Texas. Both fresh and dried products are used in trade. Mexico exports more than 98% of fresh peppers to USA, Pakistan, India, China and Spain.
The fruit of Capsicum annuum belongs to longum group, which is popularly known as red pepper, paprika or capsicum. The fruit of Capsicum grossum has mild flavour called sweet pepper and is also a source of spice. The ripe fruit of Capsicum annuum is also known as paprika. The dry powdered fruits are used in cooking to give mild flavour and red colour. The fruit quality is determined in terms of nutrient contents of B, P, Fe, Mg, Si, Mn, Al, Ca and Cu.
Several books on Capsicum are available in the market on specific aspects, but a book is rare which contains various aspects starting from taxonomy. The present book discusses advances in Capsicum during the past decade. The authors felt the necessity for compiling extensively reviewed aspects in a single book the world wide research advances on various subjects of Capsicum.
The book covers a variety of subjects starting from origin, breeding and genetics, physiology, production techniques, biotic and abiotic stress factors, food science to biotechnology and biochemistry in a cohesive manner.
In the third world, where capsicum cultivation and research is proceeding at a rapid pace, the scientist get access to current science. Libraries are poorly funded and computer facilities are negligible, not permitting website consultation. The authors strongly feel this book will fulfill their desires.
The book aims to serve as a teaching guide, a rich sources of information for the students and researchers as for farmers and producers about the most research advances on capscicum sciences made by the scientists throughout the world. The professors and researchers can update their knowledge and research trends on the subjects in various disciples.
