A Comparative Study on the Superiority of AOS DP3-7 Over 5-ALA in Facilitating Pigment Change in Peppers

Abstract

This study investigates the impact of Alginate Oligosaccharides (AOS) and 5-Aminolevulinic Acid (5-ALA) on the maturation process of red peppers, focusing on color transformation, weight gain, seed density, and skin thickness. Treatments included foliar applications of 100 ppm solutions of AOS and 5-ALA, compared with a control group, over a period of two weeks in a controlled environment. Results indicated that AOS and 5-ALA treatments accelerated the ripening process, as evidenced by increased uniformity in color transformation and significant weight gain in treated groups. Further examination revealed notable differences in seed distribution and skin thickness, with AOS and 5-ALA peppers exhibiting a denser seed population and variations in skin thickness. Biochemical pathway analysis suggested that these biostimulants could modulate ethylene signaling and other ripening-related processes, influencing both external fruit characteristics and internal development. This comprehensive study offers valuable insights into the complex mechanisms of fruit ripening and the application of biostimulants to enhance crop quality and market value.