Improvement of growth, productivity and some chemical properties of hot pepper by foliar application of amino acids and yeast extract

Abstract

A greenhouse experiment was conducted during the seasons of 2016-2017 to compare the impact of foliar amino acids binding (0.5, 1 and 2 g. L-1) and yeast extract (2.5, 5 and 10 g. L-1) on certain development and physiological parameters of hot pepper (Capsicum annuum L.). The results cleared that foliar application of amino acid (2 g. L-1) or yeast (10 g. L-1) increased development parameters of hot pepper compared to control in both first and second seasons. Amino acids foliar implementation with (2 g. L-1) gave higher content of anthocyanins, ascorbic acid, lycopene and ss-carotene contents as compared with the control. Also, 10 g. L-1 foliar application of yeast extract showed the best results as compared to control in both first and second seasons. Foliar application of amino acids contents increased phenol and flavonoid contents of hot pepper fruits. Maximum increase was observed at 2 g. L-1 amino acids in both seasons. While 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and lipid peroxidation contents increased with 2 g. L-1 amino acids and 10 g. L-1 yeast foliar application. The HPLC analysis of ethanolic extract of hot pepper fruits has shown fifteen phenolic compounds. Phenolic compounds were increased by increasing the concentration of amino acid and yeast extract foliar application in the both two seasons. In conclusion it is recommended to use amino acid (2 g. L-1) and yeast extract (10 g. L-1) foliar application as they play a key role in productivity, also in protecting the environment as eco-friendly and cost-effective inputs for the farmers.