English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Red chili is a commercial crop for the food industry in Indonesia. There are some categories of red chili based on their pungency. The hot chili usually has more capsaicin than the sweet chili. Some cultivars may have more resistance to pathogen infection than the others. This research aimed to analyze the disease resistance of red chili cultivars from Indonesia against pathogenic Fusariumoxysporum and the correlation with capsaicin contents. Disease resistance was examined by determination of the Disease Severity Index (DSI) 15 dpi (days post inoculation). The correlation was analyzed by the regression coefficient. The result showed that the most resistance cultivar against F. oxysporum was Branang, while Lembang-1displayed the contrary. There was not a correlation of capsaicin content with the chili resistance to F. oxysporum.

Indonesian red chilli (Capsicum annuum L.) capsaicin and its correlation with their responses to pathogenic Fusarium oxysporum