pepper
Comparative effect of organic fertilizers on growth and yield of long cayenne pepper in two agro-ecological zones of Nigeria
Vegetable Improvement Programme, National Horticultural Research Institute, Idi-Ishin, Jericho, Ibadan, Nigeria (1,3)
Department of Agronomy, University of Ibadan, Ibadan, Nigeria (2)
Institute Agricultural Research & Training, Moor Plantation, Ibadan (4)
Total antioxidant activity (TAA) of bell pepper during prolonged storage on low temperature
Faculty of Agriculture, Zubin Potok, Kosovska Mitrovica (1)
ARO- he Volcani Center, Postharvest Science of Fresh Produce, Israel (2,3,4,5)
Bell pepper (Capsicum annum L.) is a vegetable known for its antioxidant content, highly important for its nutritional values. The total antioxidant activity (TAA) of pepper fruits is measured by TEAC (Trolox equivalent antioxidant capacity). This assay measures both the hydrophilic (HAA) (vitamin C) and lipophilic (LAA)(carotenoids and vitamin E) contents based on the total radical scavenging capacity and the ability of a scaverenge the stable ABTS radical (ABTS + ) described by Vinocur and Rodov (2006).
Biochemical contents of pepper seedlings inoculated with Phytophthora infestans and Arbuscular mycorrhiza
Department of Botany and Microbiology, University of Ibadan, Ibadan, Nigeria (1,2)
The effect of interactions between Arbuscular Glomus etunicatum and fungus Phytophthora infestans on biochemical contents of pepper plants was investigated in a greenhouse experiment. The sugar contents (i.e. Glucose fructose and sucrose) were higher in the control and mycorrhizal inoculated pepper seedlings and the lowest in pathogen inoculated seedlings. Free amino acids were the highest in the simultaneously inoculated pepper seedlings while total phenol was found to be the highest in pepper seedlings inoculated with P. infestans.
