Effectiveness of Sawdust Mulch and NPK (15:15:15) Fertilization on Pepper (Capsicum annum L.) Production
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چکیده
منابع مشابه
Antioxidant Potential of Bell Pepper (Capsicum annum L
The interests in the consumption of pepper fruits (Capsicum annum L.) is, to a large extent due to its content of bioactive compounds and their importance as dietary antioxidants. Peppers are used as a colourant, flavourant, and/or as a source of pungency. Peppers can be used fresh, dried, fermented, or as an oleoresin extract. It has both nutritional and nutraceutical importance. It contains a...
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Silicon (Si) is the second most abundant element in soils, and at elevated concentration levels in plant tissue Si is reported to improve plant resistance to a range of biotic and abiotic stresses. in the present study, Si solutions at 100, 300 or 500 mg l-1 made from potassium silicate (K2Sio3) were applied as foliar sprays or soil drenches to pepper (capsicum annum l.) plants, and their effec...
متن کاملEffect of paprika pepper powder (Capsicum annum) on blood parameters of zebrafish (Danio rerio)
In this study the effect of paprika pepper powder on the blood parameters of Zebrafish was evaluated. A total number of 480 zebrafish with 0.05g initial body weight and total length of 1.71 mm were randomly to 4 treatments (with three replications) and were divided into 12 aquariums. For this purpose, experimental diets with control group without any additive (control diet), 1(treatment 1), 2 (...
متن کاملThe Effect of Zinc Oxide Nanoparticles on the Physiological Characteristics in Pepper (Capsicum annum L.) under Salinity Stress
In this study, the effect of spraying of Zinc oxide nanoparticles at three concentrations (0, 1000 and 2000 ppm) on the response of Capsicum annuum L. to different levels of salinity (0, 25, 50 and 75 mM NaCl) was evaluated. The experiment was carried out as factorial based on randomized complete block design with four replications in pot culture conditions. The high concentration of salt and Z...
متن کاملQuality and Fermentation Characteristics of Kimchi Made with Different Types of Dried Red Pepper (Capsicum annum L.)
The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at 10C fermentation. The initial pH was approximately 5.65~5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest i...
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ژورنال
عنوان ژورنال: Asian Journal of Biological Sciences
سال: 2020
ISSN: 1996-3351
DOI: 10.3923/ajbs.2020.187.193