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<p>Biquinho (<i>Capsicum chinense</i> Jacq.) is a Brazilian sweet pepper valued for its flavor and nutraceutical properties. Despite its great economical potential, little is known about their responses to salinity and stress-mitigation strategies, such as the use of methyl jasmonate (MeJa). This study hypothesized that MeJa can reduce salt-induced stress by enhancing photosynthesis, limiting oxidative damage, and preserving yield and fruit quality. To test this, red Biquinho (‘Iracema’) plants were grown under a 3 × 3 factorial design combining salinity and MeJa treatments. The salt concentrations corresponded to 0 (no NaCl), 40&#xa0;mM (moderate NaCl), and 80&#xa0;mM (severe NaCl), while MeJa treatments corresponded to leaf applied 0 (control), 0.1&#xa0;mM, and 1&#xa0;mM of MeJa. Salinity induced oxidative imbalance and impaired plant growth, with 80&#xa0;mM NaCl resulting in the lowest growth. Moreover, both salt concentrations induced floral abortion, completely preventing fruit production. Exogenous 0.1&#xa0;mM MeJa decreased electrolyte leakage of the treated plants, stimulating their growth under 0 and 40&#xa0;mM NaCl, but not under 80&#xa0;mM NaCl, in which it even reduced growth. MeJa did not reverse the inhibition of fruit production caused by salinity. In non-salt treated plants, both concentrations reduced total fruit mass, with 1&#xa0;mM MeJa improving fruit quality by increasing anthocyanins, sugars, and soluble solids concentrations. Thus, 0.1&#xa0;mM MeJa alleviated oxidative damages and growth restraints in Biquinho pepper under moderate salinity, but none of the MeJa concentrations mitigated the salt&#xa0;effects in fruit production.</p>

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Methyl jasmonate attenuates salinity in Capsicum chinense Jacq. and improves nutraceutical parameters of fruits

  • 期刊论文

  • 发表日期：

    2025年7月12日

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  • Adriano Salviano Lopes,
  • Marquíria Souza de Assis Lopes,
  • Juliane Maciel Henschel,
  • Thiago Jardelino Dias,
  • Antônio Nunes de Andrade,
  • Adjair José da Silva,
  • Vitor Araújo Targino,
  • Aline das Graças Souza,
  • Oscar José Smiderle,
  • Milton Cesar Costa Campos,
  • Diego Silva Batista

摘要

Biquinho (Capsicum chinense Jacq.) is a Brazilian sweet pepper valued for its flavor and nutraceutical properties. Despite its great economical potential, little is known about their responses to salinity and stress-mitigation strategies, such as the use of methyl jasmonate (MeJa). This study hypothesized that MeJa can reduce salt-induced stress by enhancing photosynthesis, limiting oxidative damage, and preserving yield and fruit quality. To test this, red Biquinho (‘Iracema’) plants were grown under a 3 × 3 factorial design combining salinity and MeJa treatments. The salt concentrations corresponded to 0 (no NaCl), 40 mM (moderate NaCl), and 80 mM (severe NaCl), while MeJa treatments corresponded to leaf applied 0 (control), 0.1 mM, and 1 mM of MeJa. Salinity induced oxidative imbalance and impaired plant growth, with 80 mM NaCl resulting in the lowest growth. Moreover, both salt concentrations induced floral abortion, completely preventing fruit production. Exogenous 0.1 mM MeJa decreased electrolyte leakage of the treated plants, stimulating their growth under 0 and 40 mM NaCl, but not under 80 mM NaCl, in which it even reduced growth. MeJa did not reverse the inhibition of fruit production caused by salinity. In non-salt treated plants, both concentrations reduced total fruit mass, with 1 mM MeJa improving fruit quality by increasing anthocyanins, sugars, and soluble solids concentrations. Thus, 0.1 mM MeJa alleviated oxidative damages and growth restraints in Biquinho pepper under moderate salinity, but none of the MeJa concentrations mitigated the salt effects in fruit production.