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Table 4 Total phenolic contents (mg/100 g DW; mean ± SE) of three Capsicum cultivars (three fruit parts) treated with amino acids and green algae extract

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

Treatment

'Chilli AS-Rot'

'Habanero Red Caribbean'

'Somborka'

Control

Green algae

Amino acids

 

Control

Green algae

Amino acids

 

Control

Green algae

Amino acids

 

Pericarp

1294.3 ± 65.7 b

1435.0 ± 29.7 a

1490.8 ± 63.6 a

***

1943.5 ± 65.7

2002.2 ± 76.9

2144.4 ± 132.4

NS

1066.5 ± 38.6 b

1270.9 ± 56.4 a

1295.6 ± 111.3 a

**

Placenta

1278.8 ± 151.8

1144.0 ± 75.7

1493.5 ± 145.3

NS

2205.9 ± 229.2 b

2825.8 ± 242.8 a

3040.0 ± 490.3 a

***

1081.0 ± 121.0

1291.3 ± 82.6

1175.6 ± 31.4

NS

Seeds

208.0 ± 27.1

145.5 ± 17.6

205.7 ± 21.5

NS

395.0 ± 16.0 b

335.1 ± 37.4 b

617.6 ± 197.1 a

**

428.3 ± 51.9

538.8 ± 55.3

550.0 ± 75.5

NS

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