The WIP family of transcription factors comprises the A1d subgroup of C2H2 zinc finger proteins. This family has six members in Arabidopsis thaliana and most of the known functions have been described by analyzing single knockout mutants. However, it has been shown that WIP2 and its closest paralogs WIP4 and WIP5 have a redundant and essential function in root meristems. It is likely that these and other WIP genes perform more, still unknown, functions. To obtain hints about these other functions, the expression of the six WIP genes was explored. Moreover, phenotypic ana-lyses of overexpressors and wip mutants revealed functions in modulating organ and cell size, stomatal density, and vasculature development.

In recent years, interest in nutrient and nanoscale biostimulant use in agriculture to improve seed germination and crop productivity has increased. Nanoparticle seed priming has improved growth and quality in crops of agricultural value. The following study shows the effect of seed priming on bell pepper RZ F1 (35-71) with zinc oxide nanoparticles (ZnO NPs) with different morphology: spherical and hexagonal. Bell pepper seeds were primed with ZnO NPs at different doses, 50 and 100 mg L-1. The study was carried out in two phases. The first phase consisted of an in-vitro study in a germination chamber (28°C), where early growth variables were assessed: germination percentage, radicle, plumule and hypocotyl length; while the second phase was carried out under greenhouse conditions, where variables such as plant height, stem diameter, dry weight, leaf area, total chlorophyll and phenols were assessed, 45 days after sowing. Seed priming with different morphology ZnO NPs showed a positive influence, 100 mg L-1 dose giving the best results for early growth parameters, as well as for plant height, stem diameter, leaf area, total chlorophyll and phenolic content. These results suggest that ZnO NPs can be considered a promising seed preparation agent to improve germination, early growth parameters, and chlorophyll and phenolic contents.