Addition of compost and compost tea increases the growth of jalapeño pepper (Capsicum annuum) crop and their capsaicinoid concentration
DOI:
https://doi.org/10.18633/biotecnia.v27.2663Keywords:
Bioproducts, spend coffee grounds, chlorophyll, pungency, UHPLCAbstract
Recycling agroforestry byproducts is a good strategy for improving sustainable agricultural production. The use of bioproducts such as compost and compost-derived products like compost tea has increased due to their positive effects on different crops. In this study, compost was obtained from a 75/25 v/v spend coffee grounds/cow manure, and compost tea (fermented aqueous extract). The effect of applying both on the development and yield of jalapeño peppers (Capsicum annuum L.) grown in pots was evaluated, as well as changes in the concentration and chromatographic profile (UHPLC) of capsaicinoids were studied. Three treatments were established: T0: control soil, T1: T0+20 % compost, TTé: T0 with foliar irrigation of seedlings with diluted tea. The number of fruits harvested, and the amount of chlorophyll increased in the order TTé > T1 > T0. In this same order, the concentration of the main capsaicinoids (capsaicin and dihydrocapsaicin) increased, both in mg/g dry base and in pungency units (Scoville-SHU). The maximum value of total capsaicinoids was 1.11 mg/g dry base and 17844 (SHU) in TTé. The capsaicinoids nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin were identified in methanol:water extracts. The addition of compost and tea increased the physical (number of fruits, weight) and chemical (chlorophyll, capsaicinoids) properties in jalapeño pepper fruits.
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