Determining the effects of seaweed and spirulina applications on pepper yield and quality

This study was carried out to reveal the effects of foliar seaweed and spirulina applications on yield and quality in pepper cultivation. There were a total of 7 applications investigated, including 3 dosages of seaweed (2000, 4000, and 6000 ppm), 3 doses of spirulina (2, 4, and 6 g/l), and control. While the effects of seaweed and spirulina applications on fruit flesh thickness, reducing sugar, L*, -a*, b*, C*, and h° were found to be statistically insignificant; The effects on yield, fruit number, average fruit weight, fruit width, fruit length, stem diameter, chlorophyll, titratable acidity, total phenolic, beta-carotene, total sugar, and vitamin C values were found to be significant. The highest yield (g/plant) values were obtained in all spirulina applications. Fruit number and chlorophyll (SPAD) values were highest in the 2 g/l spirulina application. While the highest average fruit weight (g) and fruit width (mm) values were determined in the 4 g/l spirulina application; The highest fruit length (cm) value was obtained in the 6 g/l spirulina application. The highest stem diameter, total sugar, and titratable acidity values were found in 2000 ppm seaweed and control; 2000 ppm seaweed, control and 6 g/l spirulina; and control applications, respectively. The highest total phenolic and beta-carotene values were found in 4000 ppm seaweed and control applications. The highest vitamin C value was determined in 4000 ppm seaweed application. As a result of the study, parameters showed that seaweed and spirulina applications positively affected the yield and quality characteristics of pepper.