Plant growth-promoting bacteria as a tool to improve salinity tolerance in sweet pepper.

To characterise the effect of bacterial inoculants (Azospirillum brasilense and Pantoea dispersa) on the response of sweet pepper (Capsicum annuum L.) to saline stress, plants were exposed to 0, 40, 80 and 120mM NaCl in solution. The effect on plant growth; leaf gas exchange; NO3-, Cl-, K+ and Na+ accumulation; and chlorophyll fluorescence and content were investigated.

Effects of postharvest treatments on fruit quality of sweet pepper at low temperature.

Background: Postharvest storage of sweet pepper fruits (Capsicum annuum L.) at low temperatures could impair their physical and chemical composition. Therefore, maintenance of essential nutrition support or altered gas exchange could preserve fruit quality, minimizing chilling injury.

Effect of foliar application of antitranspirant on photosynthesis and water relations of pepper plants under different levels of CO2 and water stress.

Strategies such as foliar application of antitranspirants have the potential to regulate transpiration, but often, the limitation of CO(2) exchange as a result of reduced stomatal conductance can impair this beneficial effect. Elevated ambient [CO(2)] could significantly improve CO(2) diffusion while effectively reducing transpiration. In this experiment, we examined the response of sweet pepper (Capsicum annuum L.

Determination of stoichiometric coefficients and apparent formation constants for beta-cyclodextrin complexes of trans-resveratrol using reversed-phase liquid chromatography.

The complexation of trans-resveratrol with beta-cyclodextrin (beta-CD) was investigated using reversed-phase liquid chromatography and mobile phases to which beta-CD was added. The decrease in the retention times with increasing concentrations of beta-CD (0-2.5 mM) showed that trans-resveratrol forms a 1:1 complex with beta-CD, while the apparent formation constants (K(F)) were strongly dependent of the water-methanol proportion of the mobile phase employed.