Determination of Yield and Quality Parameters in Pickling Hot Peppers Grown under Different Water Stress Conditions

Abstract

Plants are exposed to various adverse environmental conditions throughout their growth period. In recent years, drought, which has occurred and necessitated different measures, ranks among these adverse conditions. At the same time, plants synthesize certain biochemical compounds in response to the adverse conditions they will encounter. These compounds not only strengthen the immune system but also provide resistance against various diseases, and they tend to increase under adverse environmental conditions that plants will face during cultivation. This study was conducted to determine the changes in yield and some biochemical components in pickling hot peppers (Capsicum Annuum L.) grown under different water stress conditions. Two different levels of water stress (%70 and %30 irrigation) were applied in addition to full irrigation (%100 irrigation). At the end of the research, while a yield of 269.42 g per plant was obtained in the control group (%100 irrigation), 150.14 g and 93.33 g of pickling hot peppers were harvested in each water stress treatment, respectively. Total phenolic compound levels increased with water stress; it was determined to be 0.827 mg-1g in the trial irrigated with full irrigation water, 1.170 mg-1g in plants exposed to mild water stress, and up to 1.536 mg-1g in the trial subjected to severe water stress. In addition, total flavonoids and antioxidant compound levels also increased with increasing water stress. The amounts of flavonoid compounds obtained from the trial groups were 0.146, 0.373, and 0.412 mg-1g, respectively, while the antioxidant levels determined by the DPPH method increased in quantity with increasing water stress, similar to other biochemical compounds. According to these results, it was determined that the yield of pickling hot peppers decreased in the case of water shortage that the plants would face in cultivation, but there was an increase in some biochemical compounds.

Keywords

• water stress
• hot pepper
• phenolic compound
• flavonoid
• antioxidant