Screening of Varieties of Cayenne Pepper (Capsicum frutescens L.) on
Salinity Resistance through in vitro Culture Technique
Luthfi Aziz Mahmud Siregar
1
, Khairunnisa Lubis
1
, Lollie Agustina P. Putrie
1
, and Lita Adelia
1
1
Department of Agro-technology, Faculty of Agriculture, Universitas Sumatera Utara,
Padang Bulan, Medan, 20155, Indonesia
Keywords: Capsicum frutescens, variety, salinity resistance, NaCl, in vitro.
Abstract: An in vitro study to select from a number of cayenne varieties possessing resistance to salinity stress derived
from NaCl. The research used Randomized Complete Random (RAL) Factorial with two factors tested,
namely varieties and NaCl salt concentration factor. Varieties of cayenne peppers tested were Tetra Hijau,
Pedas, Cakra Hijau, Sigantung, Wijaya, Sapade, Sret, Bara, Genie and Hanna 08, while the NaCl salt
concentration used on MS medium was 0, 2500, 5000, 7500 and 10,000 ppm. The study was conducted with
four replications. The results showed that the varieties of cayenne pepper, NaCl concentration and interaction
both significantly affected the percentage of normal planlet, plantlet height, root length and leaf number. In
the abnormal percentage of planlet, the treatment of varieties and concentration had a significant effect, but
the interaction of both had no significant effect. Three selected varieties can be used as populations that can
be used in subsequent trials in the field.
1 INTRODUCTION
Chilli is a strategic vegetable commodity, especially
red chilli and cayenne pepper. In the season of
celebration or religious holidays, the need for chilli
usually increases about 10-20% of normal needs. In
certain seasons, chilli price increases are significant
enough to affect the inflation rate (Indarti, 2016).
From data obtained from the year 2013-2015, the
price fluctuation of cayenne pepper is higher than the
large red pepper and red curly pepper, in December
2014 the three chilli have a very high fluctuation
spike (Nauly, 2016).
Cayenne pepper (Capsicum frutescens L.)
contains nutrients that are quite complete i.e. protein,
fat, carbohydrates, minerals (calcium, phosphorus,
iron), vitamins, and other medicinal substances such
as oleoresin, capsaicin, bioflavonoids, essential oils,
carotenoids (capxhantin, capsorubin, carotene, and
lutein). Compared with the large chili types
(including paprika), the content of capsaicin and
hydrocapsaicin in cayenne pepper is high enough that
the cayenne pepper has a more spicy taste than other
types of chilli (Cahyono, 2003).
The cayenne pepper plant has a shallow root
system, rather diffuse, beginning with a primary roots
and then growing root hairs to the side (lateral
root/secondary roots). The length of the primary root
is about 35-50 cm and the lateral root is about 35-45
cm. The lateral roots rapidly develop in the soil and
spread at a depth of 10-15 cm (Undang, 2014). Such
root morphology causes cayenne peppers to be
sensitive to various stress conditions in growing
media, including to salinity stress. Salt stress is first
perceived by the root system and impairs plant
growth both in the short term, by inducing osmotic
stress the caused by reduced water availability, and in
the long term, by salt-induced ion toxicity due to
nutrient imbalance in the cytosol (Munns, 2005).
Therefore, the two play the threats imposed by
salinity are induced by osmotic stress and ionic
toxicity associated with excessive Cl and Na+ uptake,
leading to Ca
2+
and K
+
deficiency and to other
nutrient imbalances (Marschner, 1995). In addition,
salt stress is also manifested as oxidative stress
mediated by ROS. All these responses to salinity
contribute to the deleterious effects on plants
(Hernández et al, 1993). The anatomy of the root
system (length, root diameter) determines the root
performance, enabling plants to acquire water and
nutrients and thereby increase of the replacement rate
of plant water lost (Passioura, 1988). Optimum root
systems can support shoot growth and yield plant
54
Siregar, L., Lubis, K., Putrie, L. and Adelia, L.
Screening of Varieties of Cayenne Pepper (Capsicum frutescens L.) on Salinity Resistance through in vitro Culture Technique.
DOI: 10.5220/0010086800540060
In Proceedings of the International Conference of Science, Technology, Engineering, Environmental and Ramification Researches (ICOSTEERR 2018) - Research in Industry 4.0, pages
54-60
ISBN: 978-989-758-449-7
Copyright
c
 2020 by SCITEPRESS – Science and Technology Publications, Lda. All rights reserved

yields, since roots serve as an interface between
plants and the soil (Vamerali, 2003).
At the present time, good land for the agricultural
sector is decreasing. Agricultural extensification
leads to the use of problematic land, such as land that
has a high salinity which is widely found in Indonesia
in the form of coastal areas, estuaries and land that
have tidal influences.
Plant breeding methods in vitro culture techniques
can be used as an alternative in helping the plant
breeding purposes get salinity resistant stress plants.
Selection in vitro can be done by determination of salt
density lethal dose, salinity stability tolerance
screening, and regeneration and evaluation of
salinity-resistant plant yield. The study of plant
responses to salinity is important in effective crop
screening efforts. Screening in vitro can be used as a
preliminary screening of a number of genotypes to
see the effect of acidity on physiological,
morphological and plant growth processes. Early
screening with this tissue culture technique can be
followed by field screening for more precise
screening of varieties.
NaCl is the main salt in saline resistance, which
makes NaCl as the salt used in the treatment of
salinity stress. Inducing salinity stress in aquaculture
plants through the use of NaCl salts as selective
agents allows the selection or screening of plants
tolerant to salt stress. The higher the induced NaCl,
the surviving plants, the more tolerant the salts stress
(Efendi et al, 2012).
Seeds are carriers of declining properties,
including the resilience of saltiness. In addition,
germination is the initial process of plant growth.
Therefore, the less resistant or resistant properties of
plants to saltiness can be seen since seed germination.
Based on the description above, the purpose of this
study was to screen various types of cayenne pepper
for salinity stress in vitro by using agents in NaCl in
the planting medium. This study is the initial stage of
the plant breeding project activities to produce
superior varieties of cayenne pepper which are
resistant to salinity.
2 MATERIALS AND METHODS
2.1 Place, Materials and Tools
This research was conducted at Plant Culture Tissue
Laboratory, Agro-technology Study Program Faculty
of Agriculture, University of North Sumatra, Medan.
The materials used in this study include the seeds of
cayenne pepper used by many farmers in North
Sumatra, namely the seeds of Tetra Hijau, MS
medium: macronutrient stock solution; micronutrient
stock solution, vitamin stock solution, iron stock
solution, myoinositol, 3% sucrose and 0.8% agar.
Materials for sterilizing seeds are alcohol, sterile
aquadest, detergent, dithane, benlate, chlorox, iodine
and tween 20. Buffer material pH: NaOH 0,1 N and
HCl 0.1 N. label paper, pH indicator paper, aluminum
foil, paper tissue and filter paper.
This research uses a Factorial Randomized
Complete Random (RAL) with two treatments,
namely NaCl concentration with 5 (five) levels (G0:
0, G1: 2500, G3: 5000, G4: 7500 and G5: 10000 ppm)
NaCl, and various types of cayenne varieties (V1:
Tetra Hijau, V2: Pedas, V3: Cakra Hijau, V4:
Sigantung, V5: Wijaya, V6: Sapade, V7: Sret, V8:
Bara, V9: Genie, and V10: Hanna).
2.2 Preparation Medium Culture
The media used in this study were MS solid medium,
3% sucrose, 0.8% agar with pH 5.8 before autoclave
papa sterilization. The saline treatment conditions
were carried out with the addition of NaCl in
accordance with the prescribed treatment
concentration. The treatment medium is placed in a
100 ml volume bottle of 20 ml each bottle. The
culture medium was sterilized using an autoclave
with a pressure of 17.5 psi, 121ºC for 15 minutes.
2.3 Aseptic Culture Technique
The chilli seeds were shaken in a 30 g/L detergent
solution of distilled water for 30 minutes, then rinsed
with distilled water three times. Further sterilization
of chili seeds in Laminar Air Flow Cabinet aseptic.
The seeds were sterilized in a benlate solution of 2
g/L for 15 minutes, and afterwards rinsed with
aquadest three times. The seeds were sterilized with
20% clorox solution for 10 minutes, and soaked in
10% betadine solution for 5 minutes, then rinsed with
aquadest three times. The sterilized seed is added in a
sterile petridish which has four sheets of filtered
paper and is moistened with sterile aquadest and then
covered with petridish and wrapped with plastic
wrapping to prevent contaminants from entering the
petridish when the seeds are added. Two days after
the seeds germinate, the sprouts are transferred into
the MS medium that has been given treatment.
Subsequently culture was placed on a culture rack
inside the culture room with a temperature of 24 ± 2 º
C.
The parameters used in this study were plant
height (cm), root length (cm), number of leaves,
Screening of Varieties of Cayenne Pepper (Capsicum frutescens L.) on Salinity Resistance through in vitro Culture Technique
55

percentage of normal and abnormal planlet, and
sensitivity index.
3 RESULTS AND DISCUSSION
In Table 1 of ten varieties tested, Sigantung varieties
showed normal (100%) planlets compared to other
varieties. Treatment of G2V8 shows the lowest
normal planlet (0%). Variety of Pedas, Cakra Hijau
and Sigantung can grow normally until the NaCl
treatment is 10,000 ppm. The V7G4 treatment
showed that the plantlets did not grow the highest
(75%) compared to other treatments. V6, V7 and V8
showed symptoms recorded at 10,000 ppm NaCl,
indicated by the highest abnormal planlets compared
to other treatments. The observed percentage of
abnormal planlet on V4 (0%) is different from other
varieties. Giving of NaCl concentration from control
G0 to 10.000 ppm concentration did not significantly
affect the planlet's abnormality.
Based on analysis of variety of combination of
varieties, the concentration of NaCl and interaction
both significantly affect the parameters of
germination height, root length, and number of
leaves. Based on the analysis of various varieties
known varieties, the concentration of NaCl and
interaction both have a significant effect on leaf
number parameters. Each genotype has different
adaptability capabilities in each selection
environment, knowing that genotype and
environmental interactions provide opportunities for
selecting and assembling lines that can adapt to
specific environments (Suwignyo, 2007).
Table 2 shows an increase in NaCl concentration
tends to result in a shorter planlet height in all tested
varieties. The combination of G0V4 treatment (9.70
cm) yielded a higher planlet than the other treatments.
While the planlet G4V1 (0.48 cm) shorter than other
treatments. Treatment of G1V4 (7.28 cm) yielded the
highest significantly higher plantlet height with other
treatments on salinity 2500 ppm NaCl. The treatment
of G2V4 (4.73 cm) yielding the highest planlet height
was not significantly different from the G2V6
treatment on the salinity of 5,000 ppm NaCl. The
treatment of G3V4 (3.20 cm) yielded the highest
significantly higher plantlet height with G3V7 and
G3V8 treatment on salinity stresses of 7.500 ppm
NaCl. The treatment of G4V4 (1.93 cm) yielding the
highest seedling in vitro was not significantly
different from other treatments on salinity of 10,000
ppm NaCl.
Table 3 shows an increase in salt concentration
causing the length of the roots to be shorter. However,
G1V4 treatment yielded longer roots than G0V4
treatment. The combination of G1V4 treatment
(11.58 cm) yielded longer roots, while the G4V1
treatment (0.81 cm) produced a shorter root than the
other treatments. The G0V4 treatment (6.65 cm)
yielded the longest root length significantly different
from that of the other treatments at a salinity of 0 ppm
NaCl. The G2V4 treatment (8.18 cm) yielded the
longest root length significantly different from that of
the other treatments on the salinity of 5,000 ppm
NaCl. The treatment of G3V4 (3.05 cm) yielded the
longest root length was not significantly different
from the treatment of G3V3 and G3V9 on salinity of
7.500 ppm NaCl. Treatment of G4V4 (1.93 cm)
yielded the longest root length significantly different
from the treatment of G4V1 and G4V8 on salinity of
10,000 ppm NaCl.
Table 4 shows the increase in salt concentration
causing less number of leaves. Treatment G0V4 (8
sheets) produces more leaves than other treatments.
while the G2V8, G2V9, G3V5, G3V9, G4V1, G4V3,
G4V7 and G4V8 treatment resulted in leafless
plantlets (0 sheet). Treatment of G1V4 (7.00 sheets)
yielded the highest number of leaves significantly
different from the other treatments at 2500 ppm
salinity of NaCl. Treatment of G2V4 (5.75 sheets)
yielded the highest number of leaves significantly
different from the other treatments at 5,000 ppm NaCl
salinity. The treatment of G3V4 (3.25 sheets) yielded
the highest number of leaves was not significantly
different from the treatment of G3V2 and G3V3 at
salinity of 7.500 ppm NaCl. Treatment of G4V4 (1.50
sheets) yielded the highest number of leaves was not
significantly different from the other treatments on
salinity of 10,000 ppm NaCl. The initial growth gap
will be a potential capital to produce later growth
gaps, such as plants that have more leaves at the
beginning of growth will grow faster because of the
ability to produce higher photosynthesis than plants
with lower leaf area (Sitompul and Guritno, 1995).
Seedlings used to determine the ISC are only 3
(three) varieties, namely Spicy varieties, Cakra Hijau
and Sigantung). The normal sprouts criteria in
question is the sprouts that have good root system
development, especially the primary roots and for
plants that normally produce the roots of the seminal
then this root should be no less than two, the
development of a good hypocotyls without any
damage to the tissue, the growth of a perfect plumula
with leaves green and grows well, inside or emerging
from a coleoptile or a perfect epicotile growth with
normal buds and having two cotyledons for dicotyl
sprouts.
ICOSTEERR 2018 - International Conference of Science, Technology, Engineering, Environmental and Ramification Researches
56

Table 1: Percentage of normal, not-growing and abnormal plantlets of cayenne pepper varieties at different concentration of
NaCl.
Parameter Varieties
Salinity (ppm NaCl)
Mean
G
1
G
2
G
3
G
4
G
5
Normal Planlet
…………………%
1
....…………………
V
1
(Tetra Hijau) 100
a
100
a
50
ab
75
ab
0
b
65
V
2
(Pedas) 100
a
100
a
75ab 75ab 25ab 75
V
3
(Cakra Hijau) 100
a
100
a
75
ab
50
ab
25
ab
70
V
4
(Sigantung) 100
a
100
a
100
a
100
a
100
a
100
V
5
(Wijaya) 100
a
100
a
75ab 0b 0b 55
V
6
(Sapade) 100
a
100
a
100
ab
25ab 0b 65
V
7
(Sret) 100
ab
100
a
50
ab
0
b
0
b
50
V
8
(Bara) 100
a
100
a
0
b
25
ab
0
b
45
V
9
(Genie) 50
ab
50
ab
50
ab
0
b
0
b
30
V
10
(Hanna 08) 100
a
50
ab
75
ab
25
ab
0
b
50
Mean 95 90 65 37.5 15 60.5
Planlet
Not Growing
V
1
(Tetra Hijau) 0
b
0
b
0
b
0
b
50
ab
10
V
2
(Pedas) 0
b
0
b
0
b
0
b
0
b
0
V
3
(Cakra Hijau) 0
b
0
b
0
b
0
b
0
b
0
V
4
(Sigantung) 0
b
0
b
0
b
0
b
0
b
0
V
5
(Wijaya) 0
b
0
b
0
b
25
ab
0
b
5
V
6
(Sapade) 0
b
0
b
0
b
25
ab
50
ab
15
V
7
(Sret) 0
b
0
b
25
ab
50
ab
75
a
30
V
8
(Bara) 0
b
0
b
50
ab
0
b
25
ab
15
V
9
(Genie) 0
b
0
b
0
b
0
b
0
b
0
V
10
(Hanna 08) 0
b
0
b
0
b
0
b
25
ab
5
Mean 0 0 7.5 10 22.5 8
V
1
(Tetra Hijau) 0 0 50 25 50 25
a
V
2
(Pedas) 0 0 25 25 75 25
a
V
3
(Cakra Hijau) 0 0 25 50 75 30
a
V
4
(Sigantung) 0 0 0 0 0 0
b
Abnormal Planlet
V
5
(Wijaya) 0 0 25 75 100 40
a
V
6
(Sapade) 0 0 0 50 50 20
a
V
7
(Sret) 0 0 25 50 25 20
a
V
8
(Bara) 0 0 50 75 75 40
a
V
9
(Genie) 50 50 50 100 100 70
a
V
10
(Hanna 08) 0 50 25 75 75 45
a
Mean 5
a
10
a
27.5
a
52.5
a
62.5
a
31.5
1
The numbers followed by different letter notation on the same columns and rows are significantly different based on
Duncan Multiple Range Test at 5% level.
Screening of Varieties of Cayenne Pepper (Capsicum frutescens L.) on Salinity Resistance through in vitro Culture Technique
57

Table 2: Planlet height with treatment of cayenne pepper varieties and NaCl concentration in vitro.
Varieties
Salinity (ppm NaCl)
Mean
G
0
(0) G
1
(2.500) G
2
(5.000) G
3
(7.500) G
4
(10.000)
…….…………………………cm
1
…………………………….
V
1
(Tetra Hijau) 2.98
c-l
3.03
c-l
1.88
f-p
1.33
h-p
0.48
p
1.94
V
2
(Pedas) 4.03
c-f
4.63
cd
2.15
e-p
1.18
i-p
1.28
i-p
2.65
V
3
(Cakra Hijau) 3.28
c-j
4.25
c-e
2.45
d-p
1.48
g-p
1.08
j-p
2.51
V
4
(Sigantung) 9.70
a
7.28
b
4.73
c
3.20
c-j
1.93
f-p
5.37
V
5
(Wijaya) 2.20
e-p
1.98
f-p
2.30
e-p
1.30
h-p
1.58
g-p
1.87
V
6
(Sapade) 4.00
c-f
3.50
c-h
3.60
c-g
1.75
g-p
0.98
k-p
2.77
V
7
(Sret) 3.13
c-k
1.60
g-p
0.88
l-p
0.73
m-p
0.53
op
1.37
V
8
(Bara) 2.93
c-m
3.38
c-i
0.70
op
0.93
k-p
0.95
k-p
1.78
V
9
(Genie) 1.95
f-p
2.70
c-o
1.43
g-p
1.18
i-p
1.55
g-p
1.76
V
10
(Hanna 08) 2.83
c-n
2.30
e-p
2.00
f-p
1.75
g-p
1.10
j-p
2.00
Mean 3.70 3.46 2.21 1.48 1.14 2.40
1
The numbers followed by different letter notation on the same columns and rows are significantly different based on
Duncan Multiple Range Test at 5% level.
Table 3: The length of plantlet roots by treatment of cayenne pepper varieties and the different concentration of NaCl in vitro.
Varieties
Salinity (ppm NaCl)
Mean
G
0
(0) G
1
(2.500) G
2
(5.000) G
3
(7.500) G
4,
(10.000)
......…………………....………cm
1
….................…….………………….
V
1
(Tetra Hijau) 1.63
c-l
0.95
d-l
0.98
d-l
0.50
g-l
0.81
l
0.85
V
2
(Pedas) 2.43
c-f
2.70
c-e
2.38
c-g
0.88
d-l
1.28
c-l
1.93
V
3
(Cakra Hijau) 1.35
c-l
2.13
c-g
1.38
c-l
2.00
c-j
1.08
c-l
1.59
V
4
(Sigantung) 6.65
b
11.58
a
8.18
ab
3.05
c
1.93
c-i
6.28
V
5
(Wijaya) 1.15
c-l
0.80
e-l
0.75
f-l
0.38
i-l
1.58
c-l
0.93
V
6
(Sapade) 2.73
cd
2.00
c-h
2.73
c-j
0.45
g-l
0.50
g-l
1.68
V
7
(Sret) 4.00
c-e
1.20
c-l
0.53
g-l
0.33
j-l
0.55
h-l
1.32
V
8
(Bara) 1.25
c-l
1.10
c-l
0.25
kl
0.75
f-l
0.30
kl
0.73
V
9
(Genie) 1.43
c-l
1.10
c-l
1.55
c-l
1.15
c-l
0.95
d-l
1.24
V
10
(Hanna 08) 1.25
c-l
1.70
c-k
1.85
c-j
0.50
g-l
0.55
g-l
1.17
Mean 2.39 2.53 2.06 1.00 0.89 1.77
1
The numbers followed by different letter notation on the same columns and rows are significantly different based on
Duncan Multiple Range Test at 5% level.
Based on calculation of stress sensitivity index
(Table 5) by comparing data of plant height character
and root length of cayenne pepper under control
condition and recorded known on high character of
planlet of Spicy varieties (V2) and Green Cakra
varieties (V3) is rather tolerant to salinity stress, long
root character of Green Cakra varieties (V3) tolerant
to salinity and spicy varieties (V2) is rather tolerant
to salinity stress. Crop tolerance is the ability of plants
to grow and complete the life cycle and able to
provide results on the stress condition (Wibowo et al,
2016). The mechanisms of plant resistance to stress
vary between species and varieties from the most
vulnerable to most resistant levels.
However, based on the percentage of sprout or
normal planlet, Sigantung variety showed the highest
normality (100%) while the varieties of Pedas and
Cakra Hijau showed 75% abnormality and normal
planlet only 25%. Therefore, for further field studies
the three varieties (Pedas, Cakra Hijau and
Sigantung) can be used as testable varieties for
salinity resistance.
ICOSTEERR 2018 - International Conference of Science, Technology, Engineering, Environmental and Ramification Researches
58

Table 4: Number of planlet leaf with treatment of varieties of cayenne pepper and NaCl concentration in vitro.
Varieties
Salinity (ppm NaCl)
Mean
G
0
(0) G
1
(2.500) G
2
(5.000) G
3
(7.500) G
4
(10.000)
….........……..…………………sheet
1
..…....……........………………….
V
1
(Tetra Hijau) 2.25
d-g
1.75
d-h
1.18
d-h
0.50
e-h
0.00
h
1.20
V
2
(Pedas) 2.50
c-f
2.75
c-e
1.51
d-h
1.00
d-h
0.25
gh
1.40
V
3
(Cakra Hijau) 2.00
d-g
3.00
cd
1.35
d-h
1.50
d-h
0.00
h
1.60
V
4
(Sigantung) 8.00
a
7.00
ab
5.75
ab
3.25
b-d
1.50
d-h
5.10
V
5
(Wijaya) 2.25
d-g
1.75
d-h
1.75
d-h
0.00
h
0.25
gh
1.20
V
6
(Sapade) 3.00
cd
2.00
d-g
3.33
d-g
0.50
e-h
1.25
d-h
2.02
V
7
(Sret) 4.67
cd
1.50
d-h
0.50
e-h
0.50
e-h
0.00
h
1.43
V
8
(Bara) 2.25
d-g
3.25
b-d
0.00
h
0.50
f-h
0.00
h
1.20
V
9
(Genie) 1.25
d-h
2.25
d-g
0.00
h
0.00
h
0.50
f-h
0.80
V
10
(Hanna 08) 1.27
d-h
1.25
d-h
0.50
e-h
0.50
e-h
0.25
gh
0.75
Mean 2.94 2.65 1.63 0.83 0.40 1.69
1
The numbers followed by different letter notation on the same columns and rows are significantly different based on
Duncan Multiple Range Test at 5% level.
Table 5: Selection of tolerable, slightly tolerant and susceptible salinity genotypes based on stress sensitivity index values.
Varieties
High planlet
ISC
1
Description
Control 10.000 ppm Difference
V
2
(Pedas) 4.03 1.28 -2.75 0.91 somewhat tolerant
V
3
(Cakra Hijau) 3.28 1.08 -2.20 0.90 somewhat tolerant
V
4
(Sigantung) 9.70 1.93 -7.78 1.07 susceptible
Varieties
Length of roots the planlet
ISC
1
Description
Control 10.000 ppm Difference
V
2
(Pedas) 2.43 1.28 -1.15 0.76 somewhat tolerant
V
3
(Cakra Hijau) 1.35 1.08 -0.28 0.30 tolerant
V
4
(Sigantung) 6.65 1.93 -4.73 1.51 susceptible
1
Plants are said to be tolerant if ISC <0.5, rather tolerant if 0.5 <ISC <1, and susceptible if ISC> 1 (Riduan et al., 2005)
4 CONCLUSIONS
The type of cayenne pepper varieties tested, the
concentration of NaCl and the interaction both
influence the growth character of plantlet height, root
length, number of leaves, normal plantlet percentage
and percentage of plantlet not grow. Of the ten tested
varieties, three varieties were obtained which showed
normal growth sprouts if cultured in medium up to
10,000 ppm NaCl, namely Spicy, Green and
Sigantung varieties. These three varieties can be used
as the selected genotype for testing salinity resilience
in the field.
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