Soluble Protein Estimation

The dry shoot's soluble protein content was estimated using the method described in [43]. 5 mL of 2% phenol and 10 mL of deionized water were used to extract the dried pepper shoots. One mL of this extract was combined with 5 mL of alkaline reagent (50 mL of 2% Na2CO3 prepared in 0.1N NaOH and 1 mL of 0.5% CuSO4 prepared in 1% potassium sodium tartrate) and 0.5 mL of Folin's reagent (diluted by 1:3 *v*/*v*). After 30 min, a color change could be seen at 750 nm.

### Proline Content Determination

The proline content of the dried shoot was determined using the technique [44]. The dried shoots (0.5 g) were digested by 10 mL (3%) of sulfosalicylic acid in this technique. In a boiling water bath, 2 mL of the filtrate was mixed with 2 mL of ninhydrin acid and 2 mL of glacial acetic acid for an hour. Then the mixture was placed in an ice bath to stop the reaction. 4 mL of toluene was added to the mix, then the absorbance at 520 nm was determined.
