effect of spraying calcium and the amino acids arginine and glycine on the quantitative and qualitative characteristics of cayenne pepper grown in greenhouses.

Abstract

      A field experiment was conducted during the 2022-2023 agricultural season in one of the greenhouses affiliated with the Agricultural Research Station in the Department of Horticulture and Landscape Engineering/College of Agriculture/University of Diyala with the aim of studying the effect of spraying calcium at concentrations of 1000,500,0 mg. L-1 and the amino acids arginine and glycine at concentrations of 0, 100 and 200 mg. L-1 each regarding the quantitative and qualitative characteristics of cayenne pepper. A factorial experiment was designed within a randomized complete block design (RCBD), the results were analyzed using SAS software, and the means of the traits were compared using Duncan's multinomial test at the 0.05 probability level. The results of the study showed the following: The spraying treatment with calcium at a concentration of 1000 mg L-1 was superior. Yield characteristics represented by the number of fruits (61.21 fruits. plant-1), the weight of the fruit (22.89 g. fruit-1), the yield of one plant (1.389 kg. plant-1), the total yield 1.556 tons-1 greenhouse, and the carbohydrate content of the fruits ( 33.40%), and the capsaicin content in the fruits (27.63 mg. kg-1), while calcium at a concentration of 500 mg L-1 was superior in increasing the fruits’ vitamin C content (9.00 mg 100 g-1). The spray treatment with arginine at a concentration of 200 mg was superior. L-1 in the content of capsaicin in fruits (28.54 mg. kg-1), and glycine with a concentration of 200 mg L-1 is superior to the number of fruits per plant (63 fruits per plant-1), fruit weight (24.85 g. fruit-1) and yield per plant. (1,567 kg. plant-1), the total yield is 1,755 tons-1 greenhouse, the carbohydrate content in the fruits (34.72%), and the vitamin C content in the fruits (9.13 mg 100 g-1).