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Table 4 Effect of biostimulants on total phenols, FRAP and ascorbic acid in pepper plants at flowering

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

Treat   Total phenols FRAP Ascorbic acid
  mL L −1 mg GAE kg −1 fw (%) mg Fe 2+ E kg −1 fw (%) mg kg −1 fw (%)
Leaf        
 C - 1,102.1 ± 60.3c 100 3,042.5 ± 121.1b 100 1,857.1 ± 83.1ab 100
 RG 50 1,161.4 ± 53.1c 105 2,907.3 ± 116.4b 96 1,709.2 ± 73.1b 92
 RG 100 1,364.4 ± 65.3b 124 3,211.1 ± 130.1b 106 1,962.2 ± 38.4a 106
 AH 25 1,686.1 ± 73.1a 153 3,697.1 ± 190.1a 122 2,190.4 ± 93.1a 118
 AH 50 1,745.1 ± 80.2a 158 3,781.3 ± 173.3a 124 1,906.3 ± 87.3a 103
Red peppers        
 C - 1,081.1 ± 51.1c 100 3,090.1 ± 152.3b 100 1,740.2 ± 81.1a 100
 RG 50 1,080.2 ± 38.1c 100 3,178.3 ± 120.3b 103 1,677.3 ± 63.2b 96
 RG 100 1,678.1 ± 80.7a 155 4,510.5 ± 220.1a 146 1,754.3 ± 75.1ab 101
 AH 25 1,317.3 ± 60.1b 122 3,135.2 ± 130.4b 101 1,905.0 ± 91.0a 110
 AH 50 1,138.3 ± 60.7c 105 3,280.2 ± 133.0b 106 1,877.1 ± 83.1a 108
Green peppers        
 C - 3,621.4 ± 153.2b 100 1,078.0 ± 38.2c 100 1,502.6 ± 63.1b 100
 RG 50 2,797.2 ± 110.2c 77 942.4 ± 40.2d 87 1,687.4 ± 80.2a 112
 RG 100 5,590.2 ± 216.2a 154 1,584.1 ± 83.8a 147 1,639.4 ± 53.2a 109
 AH 25 5,559.1 ± 230.8a 154 1,733.1 ± 73.1a 161 1,806.0 ± 63.2a 120
 AH 50 5,439.4 ± 250.4a 150 1,432.3 ± 53.2b 133 1,697.0 ± 80.1a 112
  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.