The effects of wintering conditions and drying methods on the germination rate of CMV-resistant peppers 'H-15', non-GM parental line 'P-2377' and commercial varieties were investigated. In the first year (2012), 'H-15' and 'P-2377' were overwintered for 4 months on the ground (1m height) and underground (10, 20, 30cm depth). Overwintered pepper fruits sown with black PE mulching in early April, both varieties germinated regardless of wintering treatment method. 'H-15' was grown and fruited in all treatments, but 'P-2377' was only fruited in overwintering treatments 20 to 30 cm underground. In the second year (2013) three varieties 'H-15', 'P-2377' and 'Buja' were treated in the overwintering as in 2012, and then sown without mulching. Germinated was achieved, but the weed density (152.6 plants/m 2 , Beckmacia syzigachne 94.6%) was high, so the seedling growth was very poor and no fruiting. The effect of drying methods (2 weeks of sun drying; dry-heat treatments at 50, 60, 70°C during 48 hours) on the germination rate of 4 varieties ('H-15', 'P-2377', 'Shingang' and 'Manita') was investigated in 2013. In the case of seeding immediately after drying treatment, all four varieties germinated in 50°C drying treatment, 'H-15' and 'Shingang' did not germinated at 60°C, and all varieties did not germinated in 70°C treatment. After drying treatment, it was stored at room temperature for 1 year, and a germination test (2014) was conducted. As a result, germination rated was low, but the trend was similar to that in 2013. Even if the color of dried peppers gets worse, it is believed that drying at 70°C before distribution can completely eliminate the germination rate of GM seeds and prevent environmental pollution.
This research was performed to provide germination characteristics of environmental risk assessment for genetically modified (GM) CMV-resistant pepper. For the germination test, a CMV-resistant GM line (H-15), its non-GM parental line (P-2377), and two non-GM cultivars ('Shingang' and 'Manita') were used. The germination of all tested lines was maintained by immersing fully matured red peppers for 60 days in a 200L container where fresh underground water was constantly supplied. The fresh peppers and seeds were placed into plastic bags filled with 3 times the amount of distilled water compared to the volume of peppers and seeds and incubated at 10, 20 and 30°C for 3 months. The germination of pepper fruits from the 4 lines was maintained for 2 months as at 10 and 20°C, but for only 1 month at 30°C. In addition, the germination of seeds from the 4 lines was maintained over 85% for 3 months at 10 and 20°C and 2 months at 30°C. A wintering test was also conducted at the farm water reservoir (7 × 7 × 1.5 m) over 2 years. The germination of the 'Manita' line was maintained for only 6 to 7 months and that for the other 3 lines for 7 to 8 months. It was found that the pepper seeds were geminated in the water in June (storage period: 7 months) over 20°C of water temperature. 'Shingang' lines with a strong spiciness had the highest germination rate, while 'Manita' with low spiciness had the lowest germination rate. H-15 and P-2377 with a moderate germination rate showed no significant difference between them. Since GM peppers in water germinate well for 2 months in autumn and 6 to 8 months in winter, it is important to carefully manage the peppers produced from GM farms to prevent ecological disturbance from storms, heavy rains, and other factors.
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