Biostimulative effect of amino acids and green algae extract on capsaicinoid and other metabolite contents in fruits of Capsicum spp.

Chemical and Biological Technologies in Agriculture

Table 1 Dry weight (%; mean ± SE) of three Capsicum cultivars (three fruit parts) treated with amino acids and green algae extract

Treatment	Control (%)		Green algae (%)		Amino acids (%)
'Chilli AS-Rot'
Pericarp	12.2		12.6		12.2		NS
Placenta	13.7		13.2		12.4		NS
Seeds	53.2		51.8		54.1		NS
'Habanero Red Caribbean'
Pericarp	10.5		11.6		10.1		NS
Placenta	12.2	a^♦	12.3	a	10.2	b	**
Seeds	37.9	ab	42.6	a	29.1	b	**
'Somborka'
Pericarp	6.5		6.1		6.7		NS
Placenta	7.2		8.6		8.2		NS
Seeds	15.7	b	25.0	a	16.6	b	***

^♦a,b different letters denote statistical significant differences (α ≤ 0.05) between different biostimulant treatments in the same cultivar and fruit part