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Journal Article

Journal article

Effects of capsaicin on plant growth  [2003]

Kato-Noguchi, H.; Tanaka, Y. (Kagawa Univ., Miki (Japan). Dept. of Biochemistry and Food Science);

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The effects of capsaicin, a possible allelochemical, on germination and growth of alfalfa, cress, lettuce, crabgrass, timothy and ryegrass were determined. Capsaicin caused growth inhibition of roots and shoots of all the six plant species studied and suppressed their germination. Increasing the dose of capsaicin increased the inhibition. The concentrations for 50 % inhibition of the root growth were 2.7, 0.32, 2.1, 0.27, 0.29 and 0.57 mM for alfalfa, cress, lettuce, crabgrass, timothy and ryegrass, respectively, and the concentrations for 50 % inhibition of the shoot growth were 17, 0.87, 6.7, 2.3, 1.4 and 6.2 mM for alfalfa, cress, lettuce, crabgrass, timothy and ryegrass, respectively. Germination percentage was inhibited by 50 % at the concentrations 82, 88, 68, 4.8, 22 and 11 mM for alfalfa, cress, lettuce, crabgrass, timothy and ryegrass, respectively. Thus, effectiveness of capsaicin on the plant growth differed with species and targets, and suggests that capsaicin may act as an allelochemical to other plants.

From the journal

Biologia Plantarum (Czech Republic)

ISSN : 0006-3134