Influence of methyl jasmonate and salicylic acid in the enhancement of capsaicin production in cell suspension cultures of Capsicum frutescens Mill.

The cell suspension cultures of Capsicum frutescens
were treated with two signalling compounds, salicylic
acid (SA) and methyl jasmonate (MeJA), individually,
and in combination. SA and MeJA were found to
individually enhance capsaicin production, but when
administered in combination there was no further
enhancement in capsaicin production. Both the signalling
compounds were also found to result in higher
leaching of capsaicin into the medium. The endogenous
polyamine (PA) levels were higher in the treatments
with SA and lower in the treatments with MeJA. The
endogenous PA levels were found to be the highest on
the sixth day of culture, after which the ethylene levels
were found to increase. Maximum ethylene production was on the 12th day of culture, coinciding with
the highest capsaicin production. The correlation of
capsaicin synthase levels and the increase in capsaicin
production was also observed on the 12th day. It was
concluded that ethylene did not show positive influence
on capsaicin since, individually, SA inhibited
ethylene production and MeJA enhanced it. However,
both the treatments resulted in elicitation of capsaicin
production.