EJPAU 2015. EFFECT OF SOME NATURAL PREPARATIONS ON CONTENTS OF PROTEIN AND DRY MATTER IN SWEET PEPPER (<i>CAPSICUM ANNUUM</i> L.)

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2015
Volume 18
Issue 2

Topic:

Horticulture

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

2015. EFFECT OF SOME NATURAL PREPARATIONS ON CONTENTS OF PROTEIN AND DRY MATTER IN SWEET PEPPER (CAPSICUM ANNUUM L.) , EJPAU 18(2), #05.
Available Online: http://www.ejpau.media.pl/volume18/issue2/abs-05.html

EFFECT OF SOME NATURAL PREPARATIONS ON CONTENTS OF PROTEIN AND DRY MATTER IN SWEET PEPPER (CAPSICUM ANNUUM L.)

ABSTRACT

The aim of study conducted in 2010–2012 was to evaluate the influence
of some natural preparations on the protein and dry matter content in the sweet
pepper fruits. Fruits of sweet pepper (cv. Roberta F₁) were the object of research.
The natural preparations from garlic extract (Bioczos Plynny), grapefruit extract
(Biosept 33 SL), sea algae (Bio-algeen S90 Plus) and blastospores of Aureobasidium
pullulans ( Boni Protect Forte) were used for protection of pepper plants. Determination
of protein and dry matter in pepper fruits was made during the middle of the
harvest period.

The presented results indicated small differences in protein and dry
matter content between the fruits from control combinations and those protected
with natural preparations. It belongs to ascertain, that none of the applied
natural preparations had a significant effect on the content of protein and dry
matter in pepper fruits. Therefore, it should be stated that the application
of tested preparations cannot decrease the quality of produced pepper and that
the application of natural products does not result in the reduce the nutritional
value of pepper, regarding proteins and dry matter, therefore they can be used
in the practice.

Key words: Capsicum annuum, biological control, garlic extract, grapefruit extract, sea algae, Aureobasidium pullulans, protein, dry matter.

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.