The use of organic biostimulants in hot pepper plants to help low input sustainable agriculture

Chemical and Biological Technologies in Agriculture

Table 3 Effect of RG and AH on reducing sugar content in pepper plants at flowering

Treatment		Reducing sugars (glucose+fructose)
		μg	(%)	μg	(%)
		Flowering		Maturity
Leaf
C	-	4.19 ± 1.12c	100	19.37 ± 1.05a	100
RG	50	8.83 ± 1.78b	211	16.61 ± 0.89b	86
RG	100	7.34 ± 0.54b	175	17.46 ± 1.13ab	90
AH	25	7.00 ± 1.82b	167	18.39 ± 1.23ab	95
AH	50	14.89 ± 2.45a	355	16.35 ± 0.97b	84
Green peppers
C	-	17.56 ± 2.33b	100	2.64 ± 0.23c	100
RG	50	28.77 ± 2.59a	164	4.52 ± 0.36b	171
RG	100	14.28 ± 1.24b	81	11.99 ± 0.99a	454
AH	25	10.82 ± 0.78c	62	9.47 ± 0.85a	359
AH	50	32.89 ± 3.01c	187	5.66 ± 0.68b	214
Red peppers
C	-	23.87 ± 3.48a	100	67.12 ± 4.66d	100
RG	50	13.84 ± 1.55c	58	123.80 ± 7.48a	184
RG	100	19.14 ± 2.95b	80	84.09 ± 5.51c	125
AH	25	17.68 ± 2.66b	74	118.86 ± 6.36a	177
AH	50	17.48 ± 2.59b	73	100.83 ± 5.88b	150

Data represent the means of measurements using five plants per treatment. Different letters in the same column indicate significant differences between treatments (p < 0.05) according to Student-Newman-Keuls test. Data are expressed as μg reducing sugars per leaf or pepper dry weight.