QUALITATIVE AND QUANTITATIVE TRAITS OF SWEET PEPPER AS INFLUENCED BY COPPER NANOPARTICLES

Abstract

Sweet pepper (Capsicum annum L.) is a main group of Solanaceous family. Sweet peppers are a great source of vitamin C. Sweet pepper is used in culinary and salads and possess colors and flavor variation. Nanotechnology is capable of enhancing agricultural production and food security insurance. The present study was conducted for determination of possible role of copper nanoparticles for increasing germination of sweet pepper while copper nanoparticles were used as foliar sprays to enhance the growth and production of sweet pepper. Regarding germination percentage, the application of 20 mg l-1 Cu NPs gave (95%) best results as compared to 30 mg l-1 (85%), 40 mg l-1 (60%) and control (40%). In Pre harvest treatment, with different concentrations of Cu NPs it was found that 20 mg l-1 Cu NPs had the most significant improved pre and post-harvest parameters except weight loss as compare to 30 mg l-1, 40 mg l-1 and control. It was minimum at 20 mg l-1 Cu NPs other concentrations. Maximum numbers of fruits were at 20 mg l-1 Cu NPs (21.5) as compare to 30 mg l-1 (16.5), 40 mg l-1 (16.75) and control (17.25). The findings of this research would be helpful for future studies regarding the quality enhancement of commercially grown vegetables.