Abstract
A greenhouse experiment was conducted during the seasons of 2016 - 2017 to compare the impact of foliar amino acids binding (0.5, 1 and 2 g.L-1) and yeast extract ( 2.5, 5 and 10 g.L-1) on certain development and physiological parameters of hot pepper (Capsicum annuum L.). The results cleared that foliar application of amino acid (2 g.L-1) or yeast (10 g.L-1) increased development parameters of hot pepper compared to control in both first and second seasons. Amino acids foliar implementation with (2 g.L-1) gave higher content of anthocyanins, ascorbic acid, lycopene and íŸ- carotene contents as compared with the control. Also, 10 g.L-1 foliar application of yeast extract showed the best results as compared to control in both first and second seasons. Foliar application of amino acids contents increased phenol and flavonoid contents of hot pepper fruits. Maximum increase was observed at 2 g.L-1 amino acids in both seasons. While 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and lipid peroxidation contents increased with 2 g.L-1 amino acids and 10 g.L-1 yeast foliar application. The HPLC analysis of ethanolic extract of hot pepper fruits has shown fifteen phenolic compounds. Phenolic compounds were increased by increasing the concentration of amino acid and yeast extract foliar application in the both two seasons. In conclusion it is recommended to use amino acid (2 g.L-1) and yeast extract (10 g.L-1) foliar application as they play a key role in productivity , also in protecting the environment as eco-friendly and cost-effective inputs for the farmers.
Highlights
One of the traditional plants that has so many pharmacology effects is chilli fruit (Capsicum sp.) which belong to the family Solanaceae
Growth parameters Regarding to the role of the foliar implementation of biofertilizer on growth parameter of hot pepper, Table 2 presented that there was gradual increase in plant height occurred by increasing the amino acids concentration and reached to the maximum increase in the concentration (2 g.L-1) in the first and second seasons 62.8 and 64.4 cm, respectively
The results showed that in the first and the second seasons (39.49 and 42.14 mg.100g-1 F.W.) the anthocyanins content of hot pepper fruits increased with foliar implementation of amino acids (2 g.L-1)
Summary
One of the traditional plants that has so many pharmacology effects is chilli fruit (Capsicum sp.) which belong to the family Solanaceae. Hot pepper (Capsicum annum L.) is a significant global horticultural plant and gives food taste, flavour and colour (Caporaso et al, 2013) It is well recognized for its elevated bioactive content, powerful antioxidant ability and is one of world's most famous new foods owing to its mixture of colour, aroma and dietary importance. Bio-fertilizers are microbial structures comprising living bodies of separate microorganisms that have the capacity to mobilize crop nutrients in the land from unusable to usable shape. It is regarded eco-friendly, plays a major part in the manufacturing of crops, helps to construct the missed microorganisms and improves oil health (Zhang et al, 2013). In the same regard Mahmoud and Hafez (2010)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
