Open Access

REVIEW

Organ Abscission in Plants: With Special Emphasis on Bell Pepper

Ramiro Reyes-Castro¹, Héctor G. Núñez-Palenius^1,*, Juan I. Valiente-Banuet², María E. Sosa-Morales¹, Blanca E. Orosco-Alcalá¹, Rafael Guzmán-Mendoza¹, Graciela M. L. Ruiz-Aguilar¹, Rogelio Costilla-Salazar¹

1 Life Sciences Division, Universidad de Guanajuato, Irapuato, 36500, México
2 School of Engineering and Sciences, Tecnologico de Monterrey, Querétaro, 76130, México

* Corresponding Author: Héctor G. Núñez-Palenius. Email:

(This article belongs to the Special Issue: Recent Research Trends in Genetics, Genomics, and Physiology of Crop Plants)

Phyton-International Journal of Experimental Botany 2024, 93(7), 1467-1484. https://doi.org/10.32604/phyton.2024.051644

Received 12 March 2024; Accepted 17 June 2024; Issue published 30 July 2024

Abstract

Bell pepper (Capsicum annuum L.), along with potato and tomato, is one of the three most cultivated vegetables in the world. Bell pepper is worldwide accepted due to its characteristics of color, smell, flavor, and texture. Bell pepper is also considered a nutritious food due to its vitamin and antioxidant contents. In Mexico, bell pepper production has a high value because it is grown for the international markets, particularly the United States of America. Nevertheless, the abscission of flowers and fruits is a factor that limits the yield, hinders the planning of activities, and causes a variation in the prices of peppers. Due to the importance of this process, in this work we did a bibliometric analysis and literature review of scientific advances for the understanding of the abscission process in plants, and in particular for the bell pepper. Finally, we introduce new perspectives that would help direct future research about organ abscission in plants. Likewise, the lack of research that would further clarify abscission process in the bell pepper plant is discussed.

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Keywords

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