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Table 6 Effect of biostimulants on capsaicin and dihydrocapsaicin concentration in pepper plants at flowering and maturity

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

Treatment

mL L −1

Capsaicin

Dihydrocapsaicin

Capsaicin

Dihydrocapsaicin

(μg g −1 dw)

(%)

(μg g −1 dw)

(%)

(μg g −1 dw)

(%)

(μg g −1 dw)

(%)

Flowering

Maturity

Leaf

         

 C

-

-

-

0.91 ± 0.02b

100

-

-

-

-

 RG

50

-

-

1.98 ± 0.10a

217

-

-

-

-

 RG

100

-

-

1.80 ± 0.08a

198

-

-

-

-

 AH

25

-

-

1.80 ± 0.06a

198

-

-

-

-

 AH

50

-

-

0.76 ± 0.021c

84

-

-

-

-

Red peppers

         

 C

-

155.4 ± 7.2c

100

42.8 ± 1.18b

100

48.3 ± 3.8d

100

17.2 ± 0.6c

100

 RG

50

192.0 ± 8.3b

124

34.7 ± 1.53c

80

321.4 ± 12.1a

668

70.2 ± 12.5a

394

 RG

100

124.6 ± 5.8d

81

26.3 ± 1.12d

61

261.0 ± 61.6b

544

50.3 ± 11.4b

281

 AH

25

201.1 ± 6.2a

130

38.1 ± 1.76b

91

220.1 ± 52.5c

459

46.3 ± 12.0b

262

 AH

50

211.2 ± 7.8a

137

62.7 ± 3.83a

146

335.0 ± 72.1a

696

78.2 ± 14.1a

441

Green peppers

         

 C

-

179.3 ± 18.3a

100

46.35 ± 11.2a

100

89.0 ± 13.2c

100

27.2 ± 1.9c

100

 RG

50

183.1 ± 17.5a

102

40.14 ± 11.7b

87

162.1 ± 25.7a

182

28.3 ± 1.2c

106

 RG

100

152.2 ± 15.4b

85

31.53 ± 11.8c

68

157.2 ± 25.3a

176

54.5 ± 12.8a

199

 AH

25

153.3 ± 15.8b

86

38.74 ± 11.5b

84

98.2 ± 12.8c

111

25.4 ± 13.1c

93

 AH

50

160.2 ± 13.2b

89

47.27 ± 12.16a

102

117.1 ± 16.2b

132

43.6 ± 15.5b

161

  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.