From: The use of organic biostimulants in hot pepper plants to help low input sustainable agriculture
Treatment | mL L −1 | Flowering | % | Maturity | % |
---|---|---|---|---|---|
Green pepper number | |||||
Control | - | 18.2 ± 1.2c | 100 | 4.3 ± 0.3c | 100 |
RG | 50 | 37.1 ± 1.7b | 204 | 5.1 ± 0.4b | 119 |
RG | 100 | 21.5 ± 1.1c | 118 | 5.0 ± 0.1b | 116 |
AH | 25 | 20.2 ± 0.8c | 111 | 6.0 ± 0.4a | 140 |
AH | 50 | 50.1 ± 6.1a | 275 | 4.2 ± 0.6c | 98 |
Red pepper number | |||||
Control | - | 4.3 ± 0.3a | 100 | 18.3 ± 0.9c | 100 |
RG | 50 | 2.1 ± 0.1b | 49 | 32.5 ± 1.6b | 178 |
RG | 100 | 4.3 ± 0.3a | 100 | 30.1 ± 1.5b | 164 |
AH | 25 | 4.2 ± 0.5a | 98 | 36.0 ± 1.8a | 197 |
AH | 50 | 4.1 ± 0.1a | 95 | 37.0 ± 1.8a | 202 |