Effect of Organic Fertilization and Amino Acids on Growth, Chemical Composition and Capsaicin Content of Hot Pepper (Capsicum annum L var. Minimum) Plant

Abstract

This investigation was conducted in a private farm, Samannoud district, El-Gharbia Governorate, Egypt, during two successive seasons of 2017 and 2018 to study the effect of organic fertilizers and foliar spray of amino acid on vegetative growth, fruit yield, chemical composition and capsaicin content of hot pepper (Capsicum annum L var. Minimum) plant. The experiment included 13 treatments obtained from cattle manure at rates of 60 and 30 N-units per fed. combined with amino acid at 0, 100 and 200 ppm as well as chicken fertilizer at rates of 60 and 30 N-units per fed combined with amino acid at 0, 100 and 200 ppm, besides the treatment of NPK at recommended dose as a control. A complete randomized block design with three replicates was adopted.
 The obtained results showed that, the highest values from vegetative growth parameters, fruit yield, chemicals composition and capsaicin content were obtained from plants treated with cattle manure full dose + 200 ppm amino acids , followed by plants treated with chicken manure full dose + 200 ppm amino acids compared with all treatments except plant height, the highest value was obtained from plants treated with NPK (control) in the two seasons. Amino acid had a great effect when added with organic fertilization, whether cattle manure or chicken fertilizer at a concentration of 100 or 200 ppm. Based on the previous results, it could be recommend that spraying amino acids (glycine and glutamine) at the rate of 200 ppm along with organic fertilizers at the rate of 60 nitrogen units per feddan get the highest fruits yield, Vitamin C and capsaicin of hot pepper.

Biostimulative effect of amino acids and green algae extract on capsaicinoid and other metabolite contents in fruits of Capsicum spp.

“…The results of capsaicinoid analysis showed that amino acid treatment had a positive effect on total capsaicinoids and individual capsaicinoids accumulation in pericarp and placenta of 'Chilli AS-Rot' and in placenta and seeds of 'Somborka' , which agrees with the results of Hammam, Eisa [43], who reported an increase in capsaicin in hot peppers after amino acid application. Interestingly, the amino acid treatment decreased the capsaicinoid content in 'Habanero Red Caribbean' placenta.…”