"We found that maximum yields occurred when peppers were irrigated with N at 56.2 mgL-1," Yasuor said. "Higher concentrations of nitrogen loaded more nitrogen into the environment, while the 56.2-mgL-1 concentration was almost completely taken up and used by the plants." The experiments also showed that nitrogen treatments had no significant negative effect on pepper fruit physical or chemical quality, including sugar content and acidity. Additionally, reduced nitrogen application did not affect nutritional quality components of the pepper fruit such as beta-carotene and lycopene content, nor did it reduce total antioxidant activity.
"Our results demonstrate how the environmental impact of intensive agriculture can be minimized without harming fruit yield or quality by reducing nitrogen application level and adopting cultivars with improved nitrogen use efficiency," the authors concluded.
|Contact: Mike W. Neff|
American Society for Horticultural Science