1Agricultural College，Guangxi University，Nanning 530004，Guangxi，China；2Institute of Vegetable Research，Guangxi Academy of Agricultural Sciences，Nanning 530007，Guangxi，China；3Institute of Vegetables and Flowers，Chinese Academy of Agricultural Sciences，Beijing 100081，China；4Institute of Plant Protection，Guangdong Academy of Agricultural Sciences，Guangzhou 510640，Guangdong，China；5Agricultural and Animal Husbandry Industry Development Research Institute，Guangxi University，Nanning 530004，Guangxi，China；6Guangxi Key Laboratory of Vegetable Breeding and New Technology Development，Nanning 530007，Guangxi，China
Abstract：Chilli veinal mottle virus（ChiVMV）is a RNA virus that causes serious damage in pepper
production．In order to clarify diff erences in physiological and biochemical changes of diff erent pepper varieties in response to ChiVMV infection，susceptible‘Guijiao No.12’and resistant‘Perennial’were inoculated with ChiVMV by artifi cial friction．On the days of 2，4，8，15，20 days after inoculation respectively，leaf samples were collected and used to measure defense enzyme activities，and content of chlorophyll（Chl），malondialdehyde（MDA）and osmoregulatory substances．Disease index（DI）of two pepper varieties was also investigated．The results were shown that‘Guijiao No.12’ had a disease index of 79.34，reaching the high level of susceptibility to ChiVMV on the day of 30 days after inoculation．While‘Perennial’had a disease index of 9.88，reaching the high level of resistance to ChiVMV．From the 2-20 days after inoculation with ChiVMV，the activities of peroxidase（POD），catalase（CAT），polyphenol oxidase（PPO），and the content of malondialdehyde（MDA）and proline（Pro）of the two varieties increased on diff erent degree，and the chlorophyll content decreased when compared with the control（no inoculation of ChiVMV）．Meanwhile Chl and Pro content and POD activity of the resistant variety were signifi cantly higher than that of the susceptible variety at the same period，and MDA content of the former was signifi cantly lower than that of the latter．The results of further analysis were revealed that the content of Chl and Pro，and POD activity were positively correlated with the pepper resistance to ChiVMV，whereas MDA content was negatively correlatedwith the pepper resistance to ChiVMV．Therefore，it was considered that the content of Chl，Pro and MDA，and POD activity could be used as the preferred indexes for the evaluation of pepper resistance to ChiVMV．
