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

Abstract Background Biostimulants, such as algae extracts or amino acids, are becoming more common in agriculture because the mentality is to make plants resistant tolerant negative environmental factors, rather than using synthetic chemicals (herbicides, insecticides and fungicides), whose use decreasing year by year, forcing farmers companies develop new environmentally friendly products. Results In a field experiment, green acids were tested biostimulants on three hot pepper cultivars. A large variability was observed between effects of two Green algae-treated ‘Somborka’ ‘Habanero Red Caribbean’ cultivars had 10% 5% higher dry matter seeds compared control treatment. Total sugar content negatively affected extract pericarp ‘Chili AS-Red’ Caribbean’. organic positively acid treatment placenta, with an increase 5.5 g 2.1 g/100 DW, respectively. terms total phenolics, all treatment, but not each fruit part. capsaicinoid content, greatest effect stimulants ‘Somborka’, which varied from four (pericarp, seed) 16 (placenta) times control. Amino decreased placenta about 40%. Conclusion found be superior algal extract, although both mostly cultivar specific. For wider biostimulants, it should first whether they suitable for order optimize results. Graphic abstract