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

Chemical and Biological Technologies in Agriculture

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

Treatment	mL L ⁻¹	Total phenols		FRAP		Ascorbic acid
Treatment	mL L ⁻¹	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

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.