Biber Genotiplerinde Peroksidaz ve Katalaz İçeriklerinin Phytophthora capsici’ye Dayanıklılık Üzerine Etkileri

Öz

Yerel biber genotiplerinde Phytophthora capsici’ye dayanıklılık amacıyla yürütülen bu çalışmada, 60 adet biber genotipi kullanılmıştır. Araştırmada; kontrol olarak P. capsici’ye dayanıklı CM 334 (Criollos de Morelos 334) genotipi seçilmiş, peroksidaz ve katalaz enzim içerikleri araştırılan tüm materyallere iki inokulasyon uygulanmıştır. İlk inokulasyon sonucunda CM 334 no’lu genotip ve 3 (P1), 13 (Urfa), 25 (UKST), 38 (Uİ), 48 (UKDT) ve 57 (ANKSB) no’lu yerli genotipler ölmemiştir. İkinci inokulasyon sonucunda ise sadece CM 334 no’lu genotip hayatta kalarak sürgün oluşumuna devam etmiştir. Her iki inokulasyonda da kısmi veya tam dayanıklılık gösteren genotiplerin enzim içeriklerinin de yüksek seviyelerde olduğu, özellikle peroksidaz enzim içeriğinin belirgin bir şekilde ayırıcı olduğu sonucuna varılmıştır. İlk inokulasyonda dayanıklılık gösteren tüm genotiplerin peroksidaz içeriği yüksek olarak belirlenirken, katalaz içeriği dayanıklı ve hassas çeşitlerde çok belirgin olarak ortaya çıkmamıştır. Ayrıca, P. capsici’ye dayanıklılığın gelişmenin ilk evrelerinden daha çok, bitki gelişiminin son evrelerinde ortaya çıktığı belirlenmiştir. Çalışma sonucunda, ilk inokulasyonda dahi kısmi dayanıklılık gösteren materyallerin ıslah materyalleri olabileceği ve melezleme programlarına dâhil edilebileceği tespit edilmiştir. 

Anahtar Kelimeler

• Biber,Phytophthora capsici,peroksidaz,katalaz

The Effects of Peroxidase and Catalase Components of Pepper Genotypes on Phytophthora capsici Resistance

Öz

In this study, sixty landrace pepper genotypes were used to test the resistance to Phytophthora capsici. The CM 334 (Criollos de Morelos 334) P. capsici resistant genotype was selected as the control, and two inoculations were applied to all the materials evaluated for peroxidase and catalase enzyme contents. As a result of the first inoculation, genotype CM 334 and native genotypes 3 (P1), 13 (Urfa), 25 (UKST), 38 (UD), 48 (UKDT) and 57 (ANKSB) survived. As a result of the second (last) inoculation, only the CM 334 genotype survived and continued to form shoots. In both inoculations, it was concluded that the enzyme contents of genotypes showing partial or complete resistance were also at elevated levels, especially the peroxidase enzyme content was specifically distinctive. Peroxidase content of all genotypes showing resistance in the first inoculation was high, but catalase content was not very apparent in resistant and sensitive varieties. It has also been determined that P. capsici resistance appeared in the last stages of plant development, rather than in the initial stages of development. As a result of the study, it was determined that materials showing partial resistance even in the first inoculation, could be breeding materials and used in hybridization programs.

Anahtar Kelimeler

• Pepper,Phytophthora capsici,peroxidase,catalase

Kaynakça

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