Table 2 Individual and total sugar contents (g/100 g DW; mean ± SE) of three Capsicum cultivars (two fruit parts) treated with amino acids and green algae extract
Treatment | 'Chilli AS-Rot' | 'Habanero Red Caribbean' | 'Somborka' | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
Control | Green algae | Amino acids | Control | Green algae | Amino acids | Control | Green algae | Amino acids | ||||
Pericarp | ||||||||||||
Sucrose | 12.7 ± 0.8 | 10.8 ± 1.1 | 12.3 ± 1.4 | NS | 15.8 ± 0.0 a | 8.1 ± 0.9 b | 11.9 ± 1.1 b | *** | 6.3 ± 0.2 b | 8.4 ± 1.2 ab | 8.5 ± 1.7 a | ** |
Glucose | 29.9 ± 1.2 a♦ | 20.0 ± 1.7 b | 22.2 ± 0.1 b | *** | 17.3 ± 1.7 | 15.4 ± 0.6 | 14.5 ± 0.9 | NS | 24.6 ± 1.0 | 20.1 ± 5.6 | 23.4 ± 1.8 | NS |
Fructose | 36.2 ± 2.0 a | 25.9 ± 1.8 b | 26.6 ± 1.4 b | *** | 19.3 ± 2.2 | 16.7 ± 1.0 | 14.2 ± 0.7 | NS | 21.0 ± 1.5 | 21.7 ± 3.1 | 21.7 ± 1.2 | NS |
Total sugars | 78.8 ± 3.5 a | 56.7 ± 4.0 b | 61.1 ± 2.4 b | *** | 52.4 ± 3.4 a | 40.2 ± 1.3 b | 40.6 ± 3.0 b | *** | 51.9 ± 1.6 | 50.2 ± 6.1 | 53.6 ± 4.1 | NS |
Placenta | ||||||||||||
Sucrose | 11.0 ± 1.7 | 13.6 ± 16.5 | 12.2 ± 1.8 | NS | 7.0 ± 0.7 | 7.1 ± 0.9 | 8.8 ± 0.8 | NS | 5.9 ± 0.0 | 6.3 ± 0.7 | 5.5 ± 0.4 | NS |
Glucose | 11.0 ± 0.6 | 10.5 ± 0.9 | 10.7 ± 1.9 | NS | 10.4 ± 0.1 b | 13.6 ± 0.8 a | 7.4 ± 0.5 c | ** | 17.1 ± 0.4 | 14.3 ± 1.6 | 13.1 ± 0.0 | NS |
Fructose | 15.3 ± 1.7 | 14.4 ± 8.7 | 14.4 ± 1.1 | NS | 12.1 ± 9.5 b | 16.4 ± 0.6 a | 9.5 ± 0.6 c | *** | 18.3 ± 0.6 | 15.0 ± 1.4 | 14.4 ± 0.7 | NS |
Total sugars | 37.3 ± 2.0 | 38.5 ± 2.5 | 37.3 ± 1.2 | NS | 29.5 ± 1.4 b | 37.1 ± 3.1 a | 25.7 ± 0.9 b | *** | 41.3 ± 2.7 a | 35.6 ± 1.4 b | 33.0 ± 1.5 b | ** |