Effects of Immersing Treatment Period of CMV Resistant GM and non GM Pepper (Capsicum annuum L.) on Seed Germination

Abstract

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.