Potassium fertilization enhances pepper fruit quality

ABSTRACT

The effect of potassium (K⁺) concentration on the nutritional quality and yield of pepper fruits was evaluated. Pepper plants were grown in a controlled-environment greenhouse under hydroponic conditions with different nutrient solutions obtained by modifying the Hoagland solution to achieve different K⁺ concentrations. Potassium nutrition affected fruit yield parameters more than vegetative biomass in pepper plants. The maximum fruit yield was obtained with 7 mM K⁺ in the nutrient solution. However, it is possible to improve the bioactive compounds of pepper fruits with a higher application of K⁺ without reducing yield. The increase of K⁺ in the nutrient solution improved pepper fruit quality by increasing fruit firmness, TSS content, soluble sugars and ascorbic acid concentration. Therefore, the fruit quality improvements obtained with adequate K⁺ nutrition resulted in nutritionally enriched fruits, which, at little or no extra cost, benefits the consumer.

KEYWORDS:

• Ascorbic acid
• hydroponic
• pepper
• potassium
• soluble sugars

Funding

This work was funded by grant no. 11971/PI/09 from Fundación Seneca. Comunidad Autónoma de la Región de Murcia, Spain.