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 Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The effect of thidiazuron (TDZ) used as an elicitor on the total phenolic, total protein, superoxide dismutase (SOD) and catalase (CAT) enzyme activitie s, and production of capsaicin in the cell suspension culture of Mara s-1 pepper seeds was determined. TDZ was applied in four levels (0, 0.1 mM, 0.2 mM, 0.4 mM) and at three times (days 8, 10, and 12) to the cell suspen sions. The content of the capsaicin in suspended cells was identified by high-performance liquid chromatograph y after extraction with ethyl acetate. It was identified that TDZ had a variable effect on the capsaicin accumula tion. The highest capsaicin content was determined by 84. 859 µg/g f.w. at 0.4 mM TDZ 10d. The highest increase b y 181.48% at 0.2 mM TDZ 10d, the highestdecreaseby 49.83% at 0.4 mM TDZ 10d was determined intotal phenolic amount. The total protein amount decreased at 0.4 mM TDZ 8dand 12d. The highest SOD (457.983 enzyme units/g f.w.) and CAT (0.143 enzyme units/g f.w.) activities at 0.4 mM TDZ 8d, the lowest SOD (73.526 enzyme units/g f.w.) and CAT (0.030 enzyme units/g f.w.) activities at 0.2 mM TDZ 12d were measured.

international journal of environment, agriculture and biotechnology

Effect of Thidiazuron used as an Elicitor in the Production of Capsaicin Ontotal Protein and Phenolic Amounts, Antioxidant Enzyme Activities of Pepper Plants