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KMID : 0903519750180040228
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1975 Volume.18 No. 4 p.228 ~ p.233
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Physio - Chemical Studies on the Maturity of Hot Pepper Fruits
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Abstract
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To determine the effect of anions on growth and major components of hot pepper fruit, various combinations of N, S and P concentration in culture media were employed. The results analyzed by using binary interaction method were
1. For the ideal condition for growth, the plant height was found by 75% NO₃^- +25% SO₄^(--) in NS group and 68.5% No₃^- +31.5% PO₄^(---) in NPgroup. The number of node was showed by 71% NO₃^- +29% SO₄^(--) and 75% NO₃^-+25% P₄^(---).
2. The ideal condition for the maximum yield was by 77.5% No₃^- +22.5% SO₄^(--) and 72.5% NO₃^-+27.5% P₄^(---). For matured fruit yield, 77% NO₃^-+23% SO₄^(--) and 73.5% NO₃^-+26.5% P₄^(---) was found ideal.
3. There were no significant differences in the amount of free sugars and capsaicin between the treatments.
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