PHYSIOLOGICAL AND HEAT SHOCK PROTEIN RESPONSES IN BELL PEPPER PLANTS UNDER HEAT STRESS

OpenAlex İngilizce

The effects of heat stress on the relative water content (RWC), turgidity loss, total soluble protein (TSP), SDS-PAGE protein profiles, and heat shock protein of bell pepper (Capsicum annuum L. cv. "Kandil") leaves were studied. During the seedling stage, leaf samples were obtained from the plants and subjected to heat stress treatments in a water bath at 35, 40, 45, 50, 55, and 60 °C in 30-minute increments. Heat stress tolerance (LT50) was then computed. The results revealed that the LT50 value for the bell pepper cultivar was 41.2 °C. As temperature rose, leaf RWC decreased and turgor loss increased. The TSP content was higher in the 35 and 40 °C treatments compared to the control group, a significant decrease was observed at 60 °C. SDS-PAGE analysis revealed various polymorphic protein bands ranging from 7 to 54 kDa. The HSP60 antibody identified a band around 54 kDa under all temperature treatments. Moreover, the intensity of 54 kDa protein in plants at 35, 40, and 55 °C was higher than in the control group. Furthermore, the strength of this band fell considerably at 60 °C. These results suggest that the 54 kDa protein may play a role in enhancing HST in bell pepper plants.