Table 3 Individual and total organic acid 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 | ||||||||||||
Oxalic a. | 0.03 ± 0.00 a♦ | 0.01 ± 0.00 b | 0.01 ± 0.00 b | *** | 0.05 ± 0.01 b | 0.07 ± 0.01 b | 0.20 ± 0.20 a | *** | 0.12 ± 0.00 a | 0.04 ± 0.01 b | 0.05 ± 0.00 b | *** |
Citric a. | 6.72 ± 0.29 b | 7.91 ± 0.60 a | 6.86 ± 0.57 a | ** | 5.33 ± 0.50 | 4.15 ± 0.15 | 4.38 ± 0.80 | NS | 1.41 ± 0.17 b | 2.63 ± 0.40 a | 2.27 ± 0.42 a | *** |
Malic a. | 2.95 ± 0.20 b | 4.05 ± 0.49 a | 3.59 ± 0.44 a | *** | 2.65 ± 0.47 b | 2.52 ± 0.03 b | 4.00 ± 0.26 a | *** | 2.83 ± 0.33 | 2.34 ± 0.18 | 2.42 ± 0.33 | NS |
Quinic a. | 1.81 ± 0.25 | 1.88 ± 0.16 | 1.81 ± 0.14 | NS | 1.98 ± 0.22 b | 1.48 ± 0.15 b | 3.07 ± 0.22 a | ** | 1.15 ± 0.20 | 1.16 ± 0.14 | 1.09 ± 0.01 | NS |
Succinic a. | 4.96 ± 0.13 b | 5.29 ± 0.22 a | 5.01 ± 0.42 ab | ** | 12.91 ± 1.46 ab | 10.24 ± 0.43 b | 16.47 ± 1.54 a | ** | 8.22 ± 0.56 | 7.52 ± 0.46 | 8.06 ± 0.22 | NS |
Fumaric a. | 0.01 ± 0.04 | 0.01 ± 0.00 | 0.01 ± 0.00 | NS | 0.01 ± 0.00 | 0.01 ± 0.00 | 0.02 ± 0.00 | NS | 0.04 ± 0.00 b | 0.05 ± 0.01 b | 0.20 ± 0.06 a | *** |
Ascorbic a. | 1.95 ± 0.01 a | 1.50 ± 0.00 b | 1.73 ± 0.00 ab | ** | 1.22 ± 0.04 | 1.36 ± 0.09 | 1.27 ± 0.08 | NS | 1.54 ± 0.15 b | 1.94 ± 0.06 a | 1.76 ± 0.14 a | ** |
Total organic acids | 17.91 ± 1.26 b | 20.28 ± 2.06 a | 18.96 ± 1.47 ab | ** | 23.86 ± 1.98 b | 19.78 ± 1.55 b | 29.39 ± 2.19 a | ** | 15.27 ± 1.20 | 15.66 ± 1.08 | 15.7 ± 1.50 | NS |
Placenta | ||||||||||||
Oxalic a. | 0.09 ± 0.02 | 0.06 ± 0.00 | 0.08 ± 0.00 | NS | 0.10 ± 0.00 | 0.14 ± 0.02 | 0.10 ± 0.00 | NS | 0.06 ± 0.00 | 0.06 ± 0.00 | 0.07 ± 0.00 | NS |
Citric a. | 6.57 ± 0.63 b | 7.45 ± 0.92 a | 6.29 ± 0.78 b | * | 3.90 ± 0.14 | 4.11 ± 0.56 | 3.54 ± 0.56 | NS | 1.15 ± 0.05 ab | 0.21 ± 0.01 b | 1.24 ± 0.00 a | *** |
Malic a. | 2.96 ± 0.26 | 2.72 ± 0.34 | 2.80 ± 0.26 | NS | 3.22 ± 0.41 b | 3.10 ± 0.24 b | 4.21 ± 0.12 a | ** | 2.31 ± 0.21 | 1.13 ± 0.20 | 2.43 ± 0.48 | NS |
Quinic a. | 1.13 ± 0.61 | 0.81 ± 0.00 | 1.07 ± 0.00 | NS | 1.63 ± 0.13 | 1.69 ± 0.20 | 1.72 ± 0.13 | NS | 1.05 ± 0.12 | 0.55 ± 0.14 | 0.82 ± 0.00 | NS |
Succinic a. | 5.66 ± 0.34 | 5.46 ± 0.10 | 5.69 ± 0.20 | NS | 9.87 ± 0.87 b | 8.85 ± 0.54 b | 11.06 ± 0.27 a | ** | 8.18 ± 0.54 | 6.77 ± 0.37 | 7.14 ± 0.26 | NS |
Fumaric a. | 0.01 ± 0.00 | 0.01 ± 0.00 | 0.01 ± 0.00 | NS | 0.02 ± 0.00 | 0.02 ± 0.00 | 0.02 ± 0.08 | NS | 0.02 ± 0.00 | 0.02 ± 0.00 | 0.03 ± 0.01 | NS |
Ascorbic a. | 0.58 ± 0.10 | 0.43 ± 0.18 | 0.26 ± 0.01 | NS | 0.29 ± 0.00 | 0.41 ± 0.02 | 0.36 ± 0.03 | NS | 0.20 ± 0.01 b | 0.21 ± 0.00 b | 0.55 ± 0.05 | ** |
Total organic acids | 16.90 ± 0.12 | 16.97 ± 0.20 | 16.08 ± 0.14 | NS | 18.96 ± 0.28 b | 18.4 ± 0.05 b | 21.03 ± 0.18 a | ** | 12.81 ± 0.11 a | 8.93 ± 0.18 b | 12.36 ± 0.13 a | ** |