Quality Of Pepper Research Articles

Effects of Different Rates of Cattle Manure on Growth, Yield and Quality of Pepper (Capsicum annuum L.) in a Sub-tropical Environment of Eswatini (Swaziland)

Green pepper (Capsicum annuum L.) is an important vegetable in the Kingdom of Eswatini. However, there is rare information on pepper production using cattle manure. The experiment was conducted at the University of Swaziland, Luyengo Campus, in the Horticulture Department Lath-house to determine the effects of different rates of cattle manure on the growth and yield of green pepper in order to come up with a suitable application rate for green pepper. Cattle manure was applied at different rates of 20, 40, 60 and 80 tons/ha in a Randomized Complete Block Design, while 2:3:2 which was used as a control was applied at 150 kg/ha. For every increase in the application level/rate of the cattle manure, there was a considerable increase in the growth parameters that were measured. Results obtained from this experiment indicate that applying cattle manure at 80 tons/ha gave relatively higher yields. This cattle manure rate can be used by farmers in green pepper production.

Effects of seed bed types and weed control methods on the vegetative parameters of long cayenne pepper (Capsicum frutesens L)

Effects of seed bed types and weed control methods on the vegetative parameters of long cayenne pepper (Capsicum frutesens L)

EFFECT OF FOLIAR AND SOIL APPLICATION OF SOME RESIDUALS OF SUGAR CANE PRODUCTS (MOLASSES AND VINASSES) WITH MINERAL FERTILIZER LEVELS ON GROWTH, YIELD AND QUALITY OF SWEET PEPPER

The present study was carried out to determine the effect of some residuals of sugar cane products i.e., molasses and vinasses on the vegetative growth, yield and quality of sweet pepper (Capsicum annuum L.) cv. CaliforniaWonder in the Experimental Farm of Kaha research Station, Qalubia Governorateduring two summer seasons of 2017 and 2018 years were studied. The experiment was set up using split- plot design with three replicates where the fertilization rates with three percents (50%, 75% and 100%) from the recommended mineral fertilization of sweet pepper were assigned in the main plots, while the foliar and the soil application of molasses and vinasses with two rates (4% and 6% as foliar spray) and applied to soil with two rates (60 and 120 L/ fed.) were distributed in the sub plots. The results of this study indicate that, the highest rates from recommended mineral fertilization 75 % and 100% compared with 50% showed significant increase on the vegetative growthcharacters, yield and its component as well as fruit quality. Concerning to the influence of the treatments of foliar spray or soil application of molasses and vinasses recorded significant differences increases on the vegetative growth characters i. e.; plant length, stem diameter, number of branches and leaves / plant, leaf area/plant and dry weight of plantas well as fruit characters and fruit yield with best quality in both growing seasons.The best treatments were the highest rates from molasses or vinasses (6% as foliar spray) or obtained from using (120 L/ fed. as soil application) compared with the other treatments. Regarding to the interactions between mineral fertilization levels and foliar spray or soil application of molasses and vinasses. The same data clear significant effect of the previous treatment on all vegetative growth parameters and fruits yield with best quality of sweet pepper plants. The superior values were observed with 75 % and100 % of the recommended mineral fertilization with adding molasses or vinasses either soil application at the rates of 60 or 120 L/fed or foliar spray at rate of 6% comparing to mineral fertilizer alone. Generally it can said that, addition of some residuals of sugar cane products i. e., molasses or vinasses improved the vegetative growth and fruits yield with best quality of sweet pepper plants compared with the control (mineral fertilization only) and save 25% from the fertilizer recommendation and recognized the highest benefit cost ratio.

Influence of Kraal Manure, Chicken Manure and Inorganic Fertilizer on Growth, Yield and Post-harvest Quality of Pepper (Capsicum annuum L.) in a Sub-tropical Environment

The excessive unjustified use of some kinds of fertilizers has seen some farmers realizing poor quality fruit that does not appeal to the final consumer, thus negatively affecting the effort of alleviating poverty in the Kingdom of Eswatini. This experiment was carried out at the Horticulture Department Lath House, Faculty of Agriculture, Luyengo Campus of the University of Eswatini to determine the growth, yield and shelf-life of green pepper when fertilized with kraal manure, poultry manure and inorganic fertilizer. The experiment was conducted to find the optimum levels of fertilizers that promotes the growth of pepper and to find the effects of different fertilizers on yield and quality of pepper. The treatments included kraal manure applied at 60 t/ha, [NPK (2:3:2) 37] at 370 kg/ha, chicken manure at 40 t per hectare and the control with no amendment. The results showed that growing pepper using the four treatments significantly affected its growth rate, leaf number, fruit number and its (fruit) shelf life. Pepper grown using inorganic fertilizer had the highest leaf number followed in decreasing order by chicken manure, kraal manure and lastly peppers which did not receive any amendment. There were no significant difference in the growth rate of pepper in the inorganic fertilizer and chicken manure treatments. Similarly, there was no significant difference of pepper grown with chicken manure and chemical fertilizer in the number of days it took the harvested pepper to reach 100% decay stored at room temperature for 21 days. Yet pepper grown with kraal manure was significantly different from the two as it showed 20% decay rate in the same number of days. Although the control had the least decay, the yield was the lowest thus it is not recommended. Kraal manure at 60 t/ha is recommended in the production of pepper with a longer shelf life.

Rancang Bangun Hypobaric storage Sebagai Alat Penyimpanan Cabai Rawit (Capsicum frutescens L.)

Chili is a superior commodity that is much needed by Indonesian people. This commodity is susceptible to damages such as weight loss, decreased vitamin C content, color fades, and decay, which causes reduced shelf life. An improper storage process accounts for about 30% damage to chili. The objective of the research was designing a chili storage tool based on the hypobaric system which can decrease the respiration rate and ethylene gas, thus expending the shelf life. This tool consisted of several components, namely storage room, reservoir tank, vacuum pump, control panel, and a table. The research method included design and instrument, also pepper quality testing. Hypobaric storage used a pressure of -60 (-55) kPa, and a temperature of 22.9 °C. The results showed that the hypobaric storage design, instrument automation ran well, and the chili with hypobaric storage had minimal weight loss, water content, and vitamin C degradation, at 3.28%, 1.05%, and 12.91%. Parameters alteration based on entitlement with refrigerator were 6.66%, 6.8%, and 48.61%, whereas with room temperature the results were 9.7%, 15.98%, and 52.17%. Hypobaric storage for Chili was able to keep the chili quality better than room temperature and refrigerator.

Physiological seed quality of ‘BRS Mari’ hot pepper during seed development and maturation

Hot pepper crops are characterized by having indeterminate growth, continuous flowering and consequently fruits at different stages of maturation. As a result, it becomes difficult to determine the optimal time for harvest, which is an aspect that should be considered in order to obtain high physiological seed quality. In general, physiological seed quality of hot pepper is erratic and shows low germination and vigor. The aim of this study was to evaluate the physiological quality of hot pepper seeds obtained from fruits harvested at different stages of maturation under tropical conditions. The experiment was held at Embrapa Vegetables in Brasilia, DF, Brazil, during spring. Seeds of hot pepper cultivar 'BRS Mari' from the Embrapa Vegetables breeding program were extracted from fruits at different maturation stages (20, 30, 40, 50, 60, 70, and 80 days after anthesis - DAA). Seed extraction and conditioning were done manually. Seed quality was evaluated by the following tests: seed moisture content, germination, first count, seedling emergence in greenhouse conditions, and accelerated ageing with the use of saturated NaCl solution for 72 h. Seed moisture content (SMC) ranged from 89% at 20 DAA to 39% at 80 DAA. The maximum physiological quality was observed in seeds obtained from fruits harvested at 70 DAA. At this time, SMC was 39%, and seed germination and seedling emergence reached 70 and 72%, respectively. Seed germination and vigor decreased at 80 DAA.

Influence of biostimulants on the physiological quality of pepper and cucumber seeds

Influence of biostimulants on the physiological quality of pepper and cucumber seeds

Foliar Application of Zinc Oxide Nanoparticles and Zinc Sulfate Boosts the Content of Bioactive Compounds in Habanero Peppers.

The physiological responses of habanero pepper plants (Capsicum chinense Jacq.) to foliar applications of zinc sulphate and zinc nano-fertilizer were evaluated in greenhouse trials. The effect of the supplement on fruit quality of habanero pepper was particularly observed. Habanero pepper plants were grown to maturity, and during the main stages of phenological development, they were treated with foliar applications of Zn at concentrations of 1000 and 2000 mg L−1 in the form of zinc sulfate (ZnSO4) and zinc oxide nanoparticles (ZnO NPs). Additional Zn was not supplied to the control treatment plants. ZnO NPs at a concentration of 1000 mg L−1 positively affected plant height, stem diameter, and chlorophyll content, and increased fruit yield and biomass accumulation compared to control and ZnSO4 treatments. ZnO NPs at 2000 mg L−1 negatively affected plant growth but significantly increased fruit quality, capsaicin content by 19.3%, dihydrocapsaicin by 10.9%, and Scoville Heat Units by 16.4%. In addition, at 2000 ZnO NPs mg L−1 also increased content of total phenols and total flavonoids (soluble + bound) in fruits (14.50% and 26.9%, respectively), which resulted in higher antioxidant capacity in ABTS (2,2′azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), DPPH (2,2-diphenyl-1-picrylhydrazyl), and FRAP (ferric reducing antioxidant power) (15.4%, 31.8%, and 20.5%, respectively). These results indicate that application of ZnO NPs could be employed in habanero pepper production to improve yield, quality, and nutraceutical properties of fruits.

PENGARUH PENUNDAAN WAKTU PERENDAMAN DAN PELUKAAN MEKANIS TERHADAP KUALITAS LADA PUTIH MUNTOK

The quality of Muntok white pepper can be improved through a good immersion process, with regard to several activities such as immersion time delaying and thresing. This research was conducted at experimental farm of Bangka Belitung University and quality testing in UPTD, Certification and Quality Control, Laboratorium, Departement of Industry and Commerce Bangka Belitung islands. This study used factorial completely randomized design with two factors. The first factor (A) was consisted of 4 levels of immersion time delaying: (A0) without delaying, (A1) 2 days, (A2) 4 days and (A3) 8 days. The second factor (B) was threshing, consist: (B1) without threshing, (B2) threshing. The results showed that immersion time delaying could incerase the blackish seeds levels, foreign matter levels, and mold contamination levels. Two days and four days immersion time delaying were the optimum limit to maintain a better quality of pepper in term of blackish seed levels, foreign matter levels, volatile oil levels, piperine levels, water content and light seed content. The interaction effect of threshing and immersion time delaying hads no effect on the blackish seeds levels, foreign matter levels, mold contamination levels and essential oils levels. Keywords: white pepper, immersion, delaying, threshing

PEMBUATAN ALAT PENGERING BERPUTAR (ROTARY) KOPI DAN LADA HITAM MENGGUNAKAN MIKROKONTROLER ARDUINO UNO DESA AIR RAMAN KABUPATEN KEPAHIANG PROPINSI BENGKULU

Bengkulu Province has many potentials such as beaches, conservation forests, plantations and others. Plantations in Bengkulu consist of smallholders and private / BUMN businesses. Smallholder plantations include coffee, black pepper, palm, rubber, areca nut and other gardens. The results of this plantation are still traditionally processed, which is drying and drying in the open with the help of solar heat. This drying process is still being implemented where the quality is poorly controlled. This has caused the yield of the plantation in Bengkulu to be unknown to other regions. like coffee in the Bengkulu area which has a distinctive taste characteristic compared to other regions. Coffee that is processed is Robusta or Arabica coffee which is the mainstay of the people of Air Raman Village, Bengkulu Province. The processing process is dried in the yard of the house, field, roadside and others. This drying and processing process is easily polluted from dust, animal waste, uneven drying. And the erratic drying time causes the villagers to need a machine or garden processing technology. One technology is a rotary dryer. Rotary drying machines can be used by utilizing regional potential such as solar energy, wind energy, water energy and others. In addition to Coffee, this village also has garden products such as black pepper, Pinang and others where the process is the same as the coffee harvest. The advantage of this dryer is a shorter drying time, the use of solar energy can minimize operational costs for drying coffee and black pepper. The dried coffee and black pepper are free from animal waste, dust and various other types of garbage and the process of drying more than 4 days from drying is done manually / in the public yard. This is because the temperature inside the drying machine is rotary higher than the open air, the level of dryness of coffee and black pepper is produced evenly, because the temperature in the rotary dryer is equipped with a stirrer evenly spread so that the stirring process is no longer necessary. . The working mechanism of this tool is expected to help people producing coffee and black pepper to dry their crops so that the quality of coffee and black pepper is good and the selling value is high. The output of PPM activities The application of science and technology is a high selling value that will increase people's income, improve people's welfare to be better and also create new jobs for the community as a producer of rotary drying machines. The availability of appropriate technology for the design and construction of rotary drying machines. Scientific publications at the national level are published in the national journal Dharma Raflesia December 2018

Spouted Bed Drying of White Pepper (Piper nigrum L.) with Microwave Preheating Treatment

Drying is an important process in the production of high quality of white pepper commodities that have a high economic value. The objective of this study was to investigate the drying process and the quality of white pepper after spouted bed drying with microwave preheating treatment based on quality parameters of total oil content and microbial contamination. The results of the study indicated that the drying process of spouted bed was able to reduce the moisture content of pepper on average by 59.94% d.b. for 31 minutes on treatment of non-preheating, 60.38% d.b. for 37 minutes on treatment of preheating of 320 watts, and 59.35% d.b. for 32 minutes at treatment of preheating of 640 watts. The initial white pepper seeds that was boiling and soaking for 3 days had a total microbial contents of 2.5 × 107 CFU/g. Total microbial of white pepper after spouted bed drying process without preheating was 1.54 × 105 CFU/g, while the total microbes of white pepper with preheating treatment of 320 and 640 watts were 3.0 × 104 and 6.0 × 103 CFU/g, respectively. Oil content in all treatments was not significantly different. Oil content obtained in the treatment of non-preheating, preheating of 320 watts and preheating of 640 watts were 2.88%, 3.21% and 2.86%, respectively. It can be concluded that, in all treatments, the amount of moisture reduction and the drying time were relatively similar. However, preheating treatment can reduce microbial content to the IPC quality standard.

Influence of delayed cooling on quality of bell pepper (Capsicum annuum L.) stored in a controlled chamber

Improper postharvest handling, including delaying cooling, is a big concern for maintaining the freshness of fruit and vegetables in the postharvest supply chain. The objective of this study was to investigate the influence of short delays in cooling on some important quality parameters such as physiological weight loss, firmness, total soluble solids (TSS), and color (L*, h°, and C*) values of bell peppers stored in a controlled chamber. Bell peppers treated with three different treatments showed a gradual physiological weight loss of 1.46%, 3.18%, and 3.14% after a storage period of 15 days with: immediate storage (IS) after harvest in a controlled chamber, delaying storage (DS), leaving bell pepper without cover for one day, and under cover (DSC) separately in a greenhouse and then storing them in the controlled chamber, respectively. Over the storage period, slower firmness reduction (19.88%) of the IS treated bell peppers was observed compared to other bell pepper samples with delayed cooling. Bell peppers that underwent IS treatment showed lower changes in TSS (°Bx) values (6.89 to 7.24) compared to other treatments during the storage period. Fewer changes in color (L*, h°, and C*) values were found with IS treated bell peppers. Overall changes in the assessed quality parameters of bell pepper samples were slower with IS treatment than delayed cooling treatments throughout the storage period. This study provides significant information on the handling of harvested bell pepper in a favorable environment before transportation to processing and storage centers.

Effect of ozone technology applications on physical characteristics of red cayenne pepper (Capsicum frutescens L.) preservation

Research on the application of ozone technology to red cayenne pepper had been done. The purpose of this research was to determine the changes in the physical characteristic, i.e. TPA (Texture Profile Analysis) and color parameters (L, a*, b*) of red cayenne pepper by treated with ozone technology. The research method was red cayenne pepper were not sprayed with ozonated water then stored in room temperature, air-conditioner room temperature, cold storage, cold storage dedicated ozone (R0, A0, C0, and Z0) and red cayenne pepper were sprayed with ozonated water then stored in room temperature, air-conditioner room temperature, cold storage, cold storage dedicated ozone (R1, A1, C1, and Z1). The storage times were five days, ten days, 15 days, 20 days, 25 days, and 30 days. During the storage period, the visual appearance, change in texture, color, and weight loss were measured. The results showed that ozone technology treatment and the length of storage time influenced the texture, color, and weight loss of red cayenne pepper as a conclusion the red cayenne pepper treated by sprayed with ozonated water and stored in cold storage dedicated ozone could maintain the quality of red cayenne pepper for 30 days.

Leaf-induced callus formation in two cultivars: hot pepper ‘CM334’ and bell pepper ‘Dempsey’

ABSTRACTPepper (Capsicum annuum), one of the most economically important vegetables of the Solanaceae family, is cultivated worldwide. To apply versatile genome-editing tools to a pepper genome for precise molecular breeding, an in vitro regeneration protocol is indispensable and callus formation is an essential step in the regeneration of pepper. Here, we show that calli were successfully induced from young leaves (3–4 cm) of pepper plants, the hot pepper C. annum ‘CM334’ (‘CM334’) and bell pepper C. annum ‘Dempsey’ (‘Dempsey’), grown on soil for less than 7 weeks. The excised leaf segments of ‘CM334’ produced white calli in B5 medium containing 3% sucrose (3S), 2 mg/L 6-benzylaminopurine (2BAP), and 1 mg/L α-naphthalene acetic acid (1NAA). The calli were able to proliferate in B5 3S 2BAP medium supplemented with 2-morpholinoethanesulphonic acid (MES) and 1.5 mg/L NAA (1.5NAA). The excised leaf segments of ‘Dempsey’ produced light-yellow and friable calli in MS medium supplemented with B5 vitamins (MSB5), 3S and 1 mg/L 2,4-dichlorophenoxyacetic acid (1 2,4D), and the calli were also maintained in the same medium. Our findings establish the conditions for leaf-derived callus formation, which is the basis for regeneration of whole plants for two different pepper cultivars, for obtaining stable protoplasts, and eventually for applying genome-editing tools to improve the quality of peppers.

Improvement in Growth, Yield, and Fruit Quality of Three Red Sweet Pepper Cultivars by Foliar Application of Humic and Salicylic Acids

The present study reports on the effect of humic and salicylic acids on the growth, yield, and fruit quality of three red sweet pepper (Capsicum annuum) cultivars: Barbero, Ferrari, and Imperio. The plants were grown in a greenhouse and the leaves were treated with humic or salicylic acids at 0, 0.5, 1.0, and 1.5 g·L−1 at 20, 40, and 60 days after transplanting. Foliar application of humic or salicylic acids significantly increased vegetative growth, fruit yield, and quality of the three cultivars as compared with the control plants. However, salicylic acid treatment proved more effective than humic acid treatment. Red sweet pepper plants of all three cultivars sprayed with 1.5 g·L−1 salicylic acid showed the greatest vegetative growth; fruit yield components, such as fruit number, diameter, and fresh and dry weights; and fruit quality traits, such as vitamin C content, total soluble solid content, titratable acidity, and total sugar content, than the plants in all other treatments. There were significant differences (P ≤ 0.05) among cultivars in response to humic and salicylic acid foliar application; ‘Ferrari’ showed significantly higher yield and productivity than ‘Barbero’ or ‘Imperio’. ‘Ferrari’ plants sprayed with 1.5 g·L−1 salicylic acid showed the highest fruit weight (202.41 g) and flesh thickness (68 mm), both of which are preferred by consumers, and therefore, have increased market value. This treatment also increased total yield by 27.7% (16.03 t·ha−1), 15.9% (12.38 t·ha−1), and 17.9% (11.88 t·ha−1) in ‘Barbero’, ‘Ferrari’, and ‘Imperio’, respectively. Therefore, salicylic acid foliar application is recommended for enhancing fruit yield and quality of greenhouse-grown red sweet pepper.

Benefits of organic fertilizers spray on growth quality of chili pepper seedlings under cool temperature

In this study, effects of foliar application (with constant 0.2% concentration) of chemical NPK (N20:P10:K20) and organic fertilizers of Biomin (an organic aminochelate fertilizer), Humifolin (a humic acid based fertilizer), Biomin + Humifolin, a synthetic macro-micro mixture, soil application of NPK (600 mg.kg−1 of the N20:P10:K20 formulation), and a no fertilizer control were evaluated on growth and quality of chili pepper (Capsicum annuum var annuum) seedlings under greenhouse conditions with cool temperature of 15 ± 3 °C. The results showed that most growth and quality traits were best improved by foliar application of Biomin aminochelate followed by Humifolin fertilizer. Higher values for leaf area, leaf number, chlorophyl index, root and shoot biomass, and leaf concentration of soluble sugars, N, K, Ca, and Zn, were attributed to foliar application of Biomin and Humifolin. The mixture of Biomin + Humifolin had reduced values of those parameters indicating possible negative interaction when these two organic fertilizers are mixed.

Progression of the Total and Individual Capsaicinoids Content in the Fruits of Three Different Cultivars of Capsicum chinense Jacq.

The evolution of individual and total capsaicinoids content in three pepper varieties of Capsicum chinense Jacq. (‘Bode’ (B), ‘Habanero’ (H), and ‘Habanero Roxo’ (Hr)) during fruit ripening was studied. The five major capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin) were extracted using ultrasound-assisted extraction and the extracts were analysed by ultra-performance liquid chromatography with fluorescence detection (UHPLC-Fl). The plants were grown in a glasshouse and sampled every 7 days until over-ripening. As expected, the results indicated that the total capsaicinoids content increases during the ripening of pepper fruits. The maximum contents of capsaicinoids were reached at different fruit development stages depending on the cultivar. The ‘Habanero Roxo’ pepper presented the greatest total capsaicinoids content (3.86 mg g−1 fresh weigh, F.W.), followed by the ‘Habanero’ pepper (1.33 mg g−1 F.W.) and ‘Bode’ pepper (1.00 mg g−1 F.W.). In all the samples, capsaicin represented more than 80% of the total capsaicinoids content. Due to the high variability observed in the evolution of capsaicinoids content over the ripening process, this work intends to contribute to the existing knowledge on this aspect in relation to the quality of peppers.

Effect of some Biostimulants Materials on Growth, Yield, Quality and Storability of Sweet Pepper.

Effect of some Biostimulants Materials on Growth, Yield, Quality and Storability of Sweet Pepper.

UJI KUALITAS BUBUK CABAI RAWIT (Capsicum frutescens) BERDASARKAN BERAT TUMPUKAN DAN LAMA PENGERINGAN MENGGUNAKAN CABINET DRYER

This study aims to determine the effect of stack weight and drying time on the quality of cayenne pepper (Capsicum frutescens) powder. This study used a completely randomized design (CDR) factorial with treatment of stack weight (1 kg, 2 kg and 3 kg) and drying time (14 hours, 18 hours and 22 hours). Test parameters consist of yield, moisture content, and organoleptic test. The data analysis technique of this study uses analysis of variance (ANOVA), if it shows a significant difference followed by Duncan's advanced test of 5%. Based on the results of chemical test research, the treatment of 3 kg stack weight with 14 hours drying time has the highest yield and moisture content. Organoleptic test results for the highest distinctive taste were in the treatment of 2 kg stack weight with 18 hour drying time, while the results of organoleptic test for the highest characteristic odor were in the treatment of 1 kg stack weight with 14 hours drying time.

Role of proline accumulation on fruit quality of pepper (Capsicum annuum L.) grown with a K-rich compost under drought conditions

Water availability is the most critical factor to growth and development of plants, which limits the productive potential of plants. Plants adapt to water deficits by physiological alterations, biochemical changes and osmotic adjustments. The aim of this study was to investigate the effect of soil amendment of a K-rich carrot compost on pepper (Capsicum annuum L. cv. Paco) physiology and fruit quality under drought. Furthermore, an attempted to determine the influence of these combined factors on yield and quality pepper fruits. Carrot compost (ZC) was obtained by aerobic composting from carrot wastes from packing plants and not presented phytotoxic substances that prevented germination and grown of pepper seedlings. When the vegetative stage corresponding to start of flowering was reached, half of the plants were subjected to drought conditions (moderate water stress). Results showed that the concentration of minerals, free proline, total phenols and main carotenoids (β-carotene and lycopene) in pepper fruits were significantly modified by water level and/or substrate type. Under drought, plants grown in a mixture of 35% ZC and 65% soil (ZC35) increased concentrations of minerals (mainly K) and phenols but decreased β-carotene and lycopene levels. Moreover, significant relationships between K content, phenolic compounds and free proline were highlighted. Overall, data suggest that the use of a K-rich carrot compost for growing pepper under drought could selectively modify plant metabolic activities that are involved in the accumulation of carotenoids and phenolic compounds and thus, in fruit quality.