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 |