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Table 5 Effect of biostimulants on total phenols, FRAP and ascorbic acid in pepper plants at maturity

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

Treatment mL L −1 Total phenols FRAP Ascorbic acid
mg GAE kg −1 fw (%) mg Fe 2+ E kg −1 fw (%) mg kg −1 fw (%)
Leaf        
 C - 1,318 ± 55.7c 100 3,620.4 ± 62.3c 100 528.3 ± 42.3c 100
 RG 50 1,784 ± 80.3ab 135 3,740.2 ± 72.2b 103 618.4 ± 56.3d 117
 RG 100 1,649 ± 60.2b 125 3,634.2 ± 48.4c 100 652.7 ± 25.2b 124
 AH 25 1,906 ± 62.84a 145 3,890.0 ± 53.3a 107 723.3 ± 38.3a 137
 AH 50 1,894 ± 82.2a 144 3,990.1 ± 25.8a 110 525.4 ± 52.2c 100
Red peppers        
 C - 1,196.4 ± 38.7c 100 4,218.1 ± 113.2c 100 900.3 ± 76.7c 100
 RG 50 1,425.5 ± 82.5b 119 4,610.1 ± 216.1c 109 1,084.2 ± 112.1b 120
 RG 100 1,684.4 ± 32.8a 141 4,748.3 ± 221.3c 112 1,307.5 ± 103.0a 145
 AH 25 1,732.3 ± 83.1a 145 5,770.0 ± 286.3b 136 1,045.1 ± 128.0b 116
 AH 50 1,667.1 ± 77.0a 139 6,721.0 ± 283.3a 159 1,185.1 ± 176.3ab 131
Green peppers        
 C - 2,364.4 ± 101.2d 100 12,010.7 ± 421.6c 100 498.5 ± 56.2d 100
 RG 50 3,447.4 ± 128.3c 146 12,749.5 ± 526.3c 106 705.3 ± 123.0c 142
 RG 100 4,320.5 ± 222.1b 183 13,645.8 ± 628.3bc 113 1,029.5 ± 101.81b 206
 AH 25 5,670.0 ± 271.5a 240 15,260.1 ± 623.5a 127 1,263.2 ± 112.21a 253
 AH 50 5,678.0 ± 215.4a 240 14,539.1 ± 618.6a 121 1,021.1 ± 116.07b 205
  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.