Abstract
Salt stress is one of the major environmental constraints limiting agricultural productivity and influencing the concentration of bioactive compounds of vegetables. In this study, we assessed the effect of NaCl salt stress on flowering, fructification and fruit nutritional quality of a local cultivar of chili pepper. The experiment was carried out in a screen house as a completely randomized design (CRD) with three replications. Three weeks old plants were submitted in pots containing a mixture of potting soil and sand, to five NaCl concentrations; 0, 30, 60, 90 and 120 mM NaCl by irrigation every two days for 94 days. Salinity retarded significantly flowering and fruit ripening, and reduced significantly the fruit number, as the NaCl concentration increased with no fruit obtained at 90 and 120 mM NaCl. Fruit size and fresh mass were also significantly reduced by salt stress. Capsaicinoids contents increased significantly for about 389% in comparison to the control at 60 mM NaCl, whereas vitamins B6, B12 and C contents decreased significantly with increasing NaCl concentration. Thus, salt stress retarded flowering and fruit ripening; reduced fruit number, size and mass; enhanced fruit tangy appearance and deteriorated fruit nutritional values in chili pepper. Key words: chili pepper, local cultivar, NaCl, capsaicinoids contents, vitamins contents, fruits growth, Benin.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 6
Claim · model-written summary
Increasing salinity significantly delayed chili pepper flowering.
CapsicumNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Salinity retarded significantly flowering and fruit ripening, and reduced significantly the fruit number, as the NaCl concentration increased”
t0“chili pepper”
Claim · model-written summary
Increasing salinity significantly delayed chili pepper fruit ripening.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Salinity retarded significantly flowering and fruit ripening, and reduced significantly the fruit number, as the NaCl concentration increased”
t0“chili pepper”
Claim · model-written summary
Increasing salinity significantly reduced chili pepper fruit number, with no fruit at 90 or 120 mM NaCl.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“reduced significantly the fruit number, as the NaCl concentration increased with no fruit obtained at 90 and 120 mM NaCl”
t0“chili pepper”
Claim · model-written summary
Salt stress significantly reduced chili pepper fruit size and fresh mass.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit size and fresh mass were also significantly reduced by salt stress.”
t0“chili pepper”
Claim · model-written summary
At 60 mM NaCl, chili pepper fruit capsaicinoid contents rose by about 389% relative to the control.
- Treatment
- 60 mM NaCle0
- Outcome
- Capsaicinoids contentse0
- Direction
- increasede0
- Value
- 389%e0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Capsaicinoids contents increased significantly for about 389% in comparison to the control at 60 mM NaCl”
t0“chili pepper”
Claim · model-written summary
Increasing NaCl significantly decreased chili pepper fruit vitamin B6, B12, and C contents.
- Treatment
- increasing NaCl concentratione0
- Outcome
- vitamins B6, B12 and C contentse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“vitamins B6, B12 and C contents decreased significantly with increasing NaCl concentration”
t0“chili pepper”
The same questions in other papers
salinity · phenology · Capsicum (peppers)Results agree
1 paper in the same direction as this paper
- negative
salinity · yield · Capsicum (peppers)Results agree
4 papers in the same direction as this paper
- negative
- negative
- negative
1 paper more in this group
See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.