Abstract
The effect of humic acid (HA) on antioxidant compounds and fruit quality of hot pepper (Capsicum annum var. Red chili) was determined in an open-field study. Pepper plants were treated with HA (0, 25, 100, 175, and 250 mg.kg−1). HA treatments affected antioxidants in the fruits (antioxidant activity, total flavonoid, capsaicin, lycopene, and β-carotene). There was no difference in total phenolic and carbohydrate between HA and control treatments. It was observed that HA applied at 100 mg kg−1 resulted in the highest capsaicin and lycopene contents, and the lowest values were observed in control group. Total soluble solids and titratable acidity increased in response to HA treatments, and the highest values were obtained from the highest HA treatment (250 mg kg−1).
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