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

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

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
  1. 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.