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Updated: Oct 2, 2025

Analysis of Effect of Compound Salt Stress on Seed Germination and Salt Tolerance Analysis of Pepper Capsicum annuum L.
Published on: November 30, 2022
Jasmonate resistant 1 and ethylene responsive factor 11 are involved in chilling sensitivity in pepper fruit
Jeong Gu Lee1, Jieun Seo1, Byoung-Cheorl Kang1,2
1Department of Agriculture, Forestry and Bioresources, College of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea.
Abstract:
Pepper fruit (Capsicum annuum L.) is sensitive to chilling stress with chilling injuries occurring below 7 °C; however, chilling injuries occur at different temperatures depending on the genotype. The present study aimed to identify the factors that affect chilling sensitivity in pepper fruits. A total of 112 F2 pepper fruits crossed between chilling-insensitive 'UZB-GJG-1999-51' and chilling-sensitive 'C00562' pepper were grouped according to the seed browning rate, which is a typical chilling symptom of pepper fruit under chilling conditions. Physiological traits, amino acids, fatty acids, as well as ethylene responsive factor (ERF) and jasmonate resistant 1 (JAR1) expression levels were analyzed, and their correlations with the seed browning rate were confirmed. The expression level of JAR1 showed a strong negative correlation with the seed browning rate (r = - 0.7996). The expression level of ERF11 and content of hydrogen peroxide showed strong positive correlation with the seed browning rate (r = 0.7622 and 0.6607, respectively). From these results, we inferred that JAR1 and ERF11 are important factors influencing the chilling sensitivity of pepper fruit.
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