scholarly journals Author Correction: Effect of biostimulants on the growth, yield and nutritional value of Capsicum annuum grown in an unheated plastic tunnel

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Joanna Majkowska-Gadomska ◽  
Artur Dobrowolski ◽  
Krzysztof K. Jadwisieńczak ◽  
Zdzisław Kaliniewicz ◽  
Anna Francke
Keyword(s):  
Capsicum Annuum ◽  
Nutritional Value ◽  
Growth Yield ◽  
Correction Effect

scholarly journals Effect of biostimulants on the growth, yield and nutritional value of Capsicum annuum grown in an unheated plastic tunnel

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Joanna Majkowska-Gadomska ◽  
Artur Dobrowolski ◽  
Krzysztof K. Jadwisieńczak ◽  
Zdzisław Kaliniewicz ◽  
Anna Francke
Keyword(s):  
Capsicum Annuum ◽  
Nutritional Value ◽  
Sugar Content ◽  
Growth Yield ◽  
Combined Application ◽  
Horizontal Diameter ◽  
Pepper Fruit ◽  
Hot Peppers ◽  
High Sugar Content ◽  
Favorable Conditions

AbstractRecent years have witnessed an increased interest in the cultivation and consumption of peppers. Therefore, new solutions are being sought to provide pepper plants with the most favorable conditions for growth and development. In view of the above, the aim of this study was to evaluate the effect of selected biostimulants on the biometric parameters, yield and nutritional value of Capsicum annuum fruit. The research hypothesis postulates that biostimulants can increase the yield and improve the nutritional quality of pepper fruit. The experiment was conducted in an unheated plastic tunnel. The experimental materials comprised three sweet (‘Solario F1’, ‘Turbine F1’ and ‘Whitney F1’) and two hot (‘Cyklon’ and ‘Palivec’) cultivars of C. annuum. It was found that the combined application of environmentally-friendly microbial-based biostimulants (BB Soil, BB Foliar, Multical, MK5 and Biocin F) did not clearly improve the morphological traits of pepper fruit, yield or the concentrations of sugars and organic acids in fruit, therefore their use is not economically justified. Hot peppers had a higher content of dry matter, total sugars and L-ascorbic acid than sweet peppers. The analyzed biostimulants increased nitrate (V) concentrations in the fruit of both hot and sweet peppers. ‘Turbine F1’ and ‘Solario F1’ were particularly prone to nitrate (V) accumulation in fruit, therefore the use of biostimulants should be limited in their cultivation. Pepper fruits with the largest horizontal diameter and the thickest skin should be preferred because these traits are associated with high sugar content.

Interactive Effect of Phosphorus and Potassium on Growth, Yield, Quality and Seed Production of Chili (Capsicum annuum L.)

2017 ◽  
Vol 04 (01) ◽  
Author(s):  
Mehnaz Akram ◽  
Sayed Hussain ◽  
Abdul Hamid ◽  
Sajid Majeed ◽  
Saeed Ahmed Chaudary ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Seed Production ◽  
Interactive Effect ◽  
Growth Yield ◽  
Capsicum Annuum L ◽  
Yield Quality ◽  
Phosphorus And Potassium

scholarly journals Effects of Different Organic Fertilizers on Growth, Yield and Quality of Capsicum Annuum L. Var. Kulai (Red Chilli Kulai)

2017 ◽  
Vol 14 (1) ◽  
pp. 185-192 ◽  
Author(s):  
Mohammad Moneruzzaman Khandaker ◽  
Fatin Rohani ◽  
Tahir Dalorima ◽  
Nashriyah Mat
Keyword(s):  
Capsicum Annuum ◽  
Growth Yield ◽  
Organic Fertilizers ◽  
Capsicum Annuum L ◽  
Yield And Quality

scholarly journals Mineralization of soluble P fertilizers and insoluble rock phosphate in response to phosphate-solubilizing bacteria and poultry manure and their effect on the growth and P utilization efficiency of chilli (<i>Capsicum annuum</i> L.)

2015 ◽  
Vol 12 (15) ◽  
pp. 4607-4619 ◽  
Author(s):  
M. K. Abbasi ◽  
N. Musa ◽  
M. Manzoor
Keyword(s):  
Capsicum Annuum ◽  
Poultry Manure ◽  
Growth Yield ◽  
Utilization Efficiency ◽  
Phosphate Solubilizing Bacteria ◽  
P Utilization ◽  
P Mineralization ◽  
P Utilization Efficiency ◽  
Soluble P ◽  
P Fertilizers

Abstract. The ability of soil microorganisms and organic manure to convert insoluble phosphorus (P) to an accessible form offers a biological rescue system for improving P utilization efficiency in soil–plant systems. Our objective was to examine the P mineralization potential of two soluble P fertilizers (SPF), i.e., single superphosphate (SSP) and diammonium phosphate (DAP), and of insoluble rock phosphate (RP) with and without phosphate-solubilizing bacteria (PSB) and poultry manure (PM) and their subsequent effect on the growth, yield and P utilization efficiency (PUE) of chilli (Capsicum annuum L.). An incubation study was carried out on a loam (slightly alkaline) soil with 12 treatments: T0 – control; T1 – RP; T2 – SSP; T3 – DAP; T4 – PM; T5 – 1/2 RP+1/2 SSP; T6 – 1/2 RP+1/2 DAP; T7 – 1/2 RP+1/2 PM; T8 – RP+PSB; T9 – 1/2 RP+1/2 SSP+PSB; T10 – 1/2 RP+1/2 DAP+PSB; and T11 – 1/2 RP+1/2 PM+PSB. Phosphorus mineralization was measured by analyzing extractable P from the amended soil incubated under controlled conditions at 25 °C for periods of 0, 5, 15, 25, 35 and 60 days. A complementary greenhouse experiment was conducted in pots with chilli (Capsicum annuum L.) as a test crop. Growth, yield, P uptake and PUE of the chilli was determined during the study. Results indicated that P mineralization in soil amended with RP was 6.0–11.5 mg kg−1, while both soluble P fertilizers resulted in 68–73 mg P kg−1 at day 0, which decreased by 79–82 % at the end of incubation. The integrated use of PSB and PM with RP in T11 stimulated P mineralization by releasing a maximum of 25 mg P kg−1 that was maintained at high levels without any loss. Use of PSB decreased soil pH. In the greenhouse experiment, RP alone or RP+PSB did not have a significant impact on plant growth. However, the combined use of RP, PM and PSB in T11 resulted in similar growth, yield and P uptake of chilli as DAP. The PUE of applied P varied from 4 to 29 % and was higher in the treatments that included PSB. We conclude that the use of PSB and PM with insoluble RP or with soluble P fertilizers could be a promising approach to enhance P availability from both low-grade RP and SPF for crop production in intensive cropping systems.

Anthocyanins, Colour and Antioxidant Properties of Eggplant (Solanum melongena L.) and Violet Pepper (Capsicum annuum L.) Peel Extracts

2006 ◽  
Vol 61 (7-8) ◽  
pp. 527-535 ◽  
Author(s):  
Eva Sadilova ◽  
Florian C. Stintzing ◽  
Reinhold Carle
Keyword(s):  
Antioxidant Capacity ◽  
Capsicum Annuum ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Solanum Melongena ◽  
In Vitro Assays ◽  
Capsicum Annuum L ◽  
Food Colour ◽  
Acetone Extracts

Acetone extracts from eggplant (Solanum melongena L.) and violet pepper (Capsicum annuum L.) peels both belonging to the Solanaceae plant family were characterized with respect to their anthocyanin profiles, colour qualities and antioxidant capacities. According to HPLC-DAD-MS3 analyses the major anthocyanin in eggplant was delphinidin-3-rutinoside, while the predominant pigment in violet pepper was assigned to delphinidin-3-transcoumaroylrutinoside- 5-glucoside. Since virtually all anthocyanins were delphinidin-based, the effect of acylation and glycosylation patterns on colour stability and antioxidant capacity could be assessed. Application of two in vitro-assays for antioxidant capacity assessment revealed that eggplant generally exhibited higher values compared to violet pepper which was ascribed to 3,5-diglycosylated structures predominating in the latter. The higher extent of acylation in violet pepper was reflected by a more purplish colour shade of the extracts, but did not translate into a higher stability against fading which again was attributed to additional glycosyl substitution at C5. These findings support the relevance of structurerelated activities of anthocyanins both for understanding food colour and their particular nutritional value.

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