書誌事項
- タイトル別名
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- QUANTITATVE ANALYSIS OF PUNGENT COMPONENTS DURING THE RED PEPPER GROWTH AND VERIFICATION OF ITS INHIBITORY EFFECTS ON PLANT PATHOGENS
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Red peppers are very popular seasonings in the world because of their strong pungency. The pungent components, named apsaicinoids, are said to have a strong antibiological activity, as well. In this study, I quantified the amount of capsaicinoids during the growth of chili pepper (Capsicum annuum) and examined their inhibitory effects on the growth of plant pathogens. Capsaicinoids has been shown to accumulate in placenta mostly 30 to 40 days after flowering, which was accompanied by induction of a ketoacyl synthase gene, Kas, involved in the capsaicinoid-biosynthesis pathway. When I examined the antibiotic activities of capsaicinoids, the growth of some fungi, such as Phytophthora capsici, was inhibited rather than that of bacteria. In addition, the growth of P. capsici inoculated on a fruit of habanero chili (Capsicum chinense), known as the hottest red peppers, was inhibited compared to that of bell peppers, which have little pungency. These results suggested that the red peppers could be useful for plant protection and food preservation as organic materials.
収録刊行物
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- 法政大学大学院紀要. 理工学・工学研究科編
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法政大学大学院紀要. 理工学・工学研究科編 57 1-3, 2016-03-24
法政大学大学院理工学・工学研究科
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詳細情報 詳細情報について
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- CRID
- 1390009224830931968
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- NII論文ID
- 120005952485
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- NII書誌ID
- AA12677220
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- HANDLE
- 10114/12884
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- ISSN
- 21879923
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用可