Akademik Veri Yönetim Sistemi
RUSSIAN JOURNAL OF PLANT PHYSIOLOGY, sa.1, 2025 (SCI-Expanded, Scopus)
This study investigated the effects of salt stress (0, 50, 100, and 150 mM NaCl) on the phytochemical, biochemical, antioxidant enzyme activities, and capsaicinoid contents of Capsicum annuum, Capsicum baccatum, and Capsicum chinense at three maturity stages (green, breaking, and red), with a particular focus on pepper physiology under stress conditions. Significant physiological and biochemical changes were observed with increasing salt concentrations. Salt stress led to notable increases in phenolic and flavonoid contents, enhancing the antioxidant capacity of the plants, which is crucial for combating oxidative stress. In C. annuum, total phenolic content increased by over 40%, while C. baccatum exhibited a more than 60% rise in flavonoids. Proline, one of the major plants osmoprotectants, almost doubled in C. annuum, reflecting increased osmotic regulation. MDA levels also showed an increase, which is a marker for lipid peroxidation, and this indicated the derangement of cell membranes under salt stress. Antioxidant enzyme activities such as superoxide dismutase (SOD) were also significantly higher in all species, with over 140% increase in C. chinense, underlining the importance of these enzymes against salt-induced oxidative damage. In addition, the contents of capsaicin and dihydrocapsaicin, critical components for pepper pungency, have been shown to increase significantly under salt stress, which further suggests that stress conditions are a trigger for the biosynthesis of such secondary metabolites involved in plant defense. These findings put forward not only physiological changes in peppers under salt stress but also indicate the possibility of selection of salt-tolerant varieties aimed at cultivation in saline environments.