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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.