The Effect of Ultraviolet Radiation on Physiological and Molecular Characterization on the Capsicum Plants (Solanales: Solanaceae)

Abstract Background: Chilli or Pepper (Capsicum species) is an essential and critical plant shown as vegetable cum spice crop that grown for the ornamental, medicinal and pharmaceutical applications. An enormous source of vitamins A and C constituted in the Capsicum species which is an essential and critical plant shown as vegetable and spice crops that grown worldwide for the ornamental, medicinal and pharmaceutical applications. The present paper deals with the relative changes in biochemical composition of the plants because of impacts of the induced mutation and assessment of the changes in the molecular characterization using AFLP innovation. Furthermore, AFLP investigation can be utilized to assess how the mutagenic specialists alter the structure of DNA in living beings and furthermore with the changes in the quantification of physiological and biochemical amounts.Results: Minimum amount of proteins (799.997 µg/ml), carbohydrates (39.13 µg/ml) and free fatty acids (673.2 µg/ml) were found in very high intervening mutated plants. Maximum percentage of inhibition by the peroxidase activity (0.1685 μg/ml), catalase activity (0.078 μg/ml), Diphenyl-1-picrylhydrazyl (68.57 μg/ml) activity and 2, 2’- azino-bis (3-ethylbenzoithioazoline-6-sulphonic acid) (97.88 μg/ml) activities were found in profoundly exposed mutated plants compared to the normal Capsicum plant species. A dendrogram representing the similarity in DNA bands of Capsicum plants in different time intervals of UV-C radiations showed significant negative affinities.Conclusions: This paper encourages us in understanding an induced mutation by UV-radiation on the Chilli plant leaves and its impact on plant cell creation and DNA structure, and acquiring sound and safe plants for mutagenesis. Therefore, this study brings mutation prompts diverse sorts of basic variations from the norm in cell organelles and its structure of the plant sources.