Jasmonate resistant 1 and ethylene responsive factor 11 are involved in chilling sensitivity in pepper fruit (Capsicum annuum L.)

• Published in: Scientific reports Vol. 12; no. 1; pp. 3141 - 11
• Main Authors: Lee, Jeong Gu, Seo, Jieun, Kang, Byoung-Cheorl, Choi, Jeong Hee, Lee, Eun Jin
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 24.02.2022; Nature Publishing Group; Nature Portfolio
• Subjects: 631/443; 631/449; Amino acids; Capsicum annuum; Chilling; Ethylene; Fatty acids; Fruits; Genotypes; Humanities and Social Sciences; Hydrogen peroxide; Injuries; Jasmonic acid; multidisciplinary; Science; Science (multidisciplinary); Vegetables
• ISSN: 2045-2322; 2045-2322
• DOI: 10.1038/s41598-022-07268-3

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 F 2 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.