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

Chemical and Biological Technologies in Agriculture

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

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

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.