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Physio-Chemical Responses of Hot Pepper (Capsicum annuum L.) as Influenced by Salinity Stress and Application of Compost and Salicylic Acid
Thesis Abstract:
The potential amelioration of salt (NaCl) stress in hot pepper (Capsicum annuumL. cv. Django Dos F1) through the use of compost and salicylic acid (SA) was investigated in this study. NaCl at 0, 5.8, 17.5 and 29.2 g L-1 and compost equivalent to 1.4 g N per plant were used in the experiments. The growth of hot pepper was affected in 5.8 g L-1 and 17.5 g kg-1 NaCl in the hydroponic and under greenhouse conditions, respectively. Proline content of hot pepper leaves was not affected by salinity stresses. Based on the control, the varying levels of NaCl had no influence on total phenol and antioxidant activity, while flavonoid content increased in 5.8 g L-1 NaCl. Generally, Na+ content increased, while K+ content decreased in plants exposed to increasing NaCl concentrations. Vermicompost (VC) and plant-based compost (PBC) positively affected the growth of pepper under both non-saline and saline conditions. VC gave better growth of plants compared to PBC under non-saline condition. Salinity stress enhanced total phenol content in VC-fertilized plants. SA application had no effect on plant growth under varying levels of salinity stress. Based on the overall growth and physiological responses to salt stress, hot pepper Django Dos F1 can be classified as a salt-sensitive cultivar.
