Abstract
The experiment was carried out to evaluate the effect of biocontrol agents and botanical extracts on antioxidant activity in chilli fruits. Chilli seedlings were treated individually and in combination with effective biocontrol agents and botanical extracts in field conditions i.e., applied as seedling treatment and foliar spray. Results revealed that the chilli plants applied with seedling treatment and foliar spray with T. viride + P. fluorescens + Neem + Garlic showed higher β-carotene and capsaicin content in chilli fruits in comparison to the control. Maximum β-carotene (3.56 mg ml−1) and capsaicin (2831.67μg g−1) contents were recorded in chilli fruits, respectively. These antioxidant sources are responses to disease resistance against pathogens and benefit the digestive tracts, promote a healthy heart, relieve joint pains, promote weight loss, mitigate migraine, reduce cancer risk, prevent allergies etc.
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Claims 2
Claim · model-written summary
The combined seedling and foliar treatment raised chilli fruit β-carotene content relative to control, reaching 3.56 mg ml−1.
Verbatim
e0“Results revealed that the chilli plants applied with seedling treatment and foliar spray with T. viride + P. fluorescens + Neem + Garlic showed higher β-carotene and capsaicin content in chilli fruits in comparison to the control. Maximum β-carotene (3.56 mg ml−1) and capsaicin (2831.67μg g−1) contents were recorded in chilli fruits, respectively.”
Claim · model-written summary
The combined treatment raised chilli fruit capsaicin content relative to control, reaching 2831.67μg g−1.
- Taxon
- chillie0
- Organ / stage
- chilli fruitse0
- Treatment
- seedling treatment and foliar spray with T. viride + P. fluorescens + Neem + Garlice0
- Interactor
- T. viridee0biocontrol_agent
- Second interactor
- P. fluorescense0biocontrol_agent
- Outcome
- capsaicin contente0
- Direction
- highere0
- Value
- 2831.67μg g−1e0
- Comparator
- controle0
Verbatim
e0“Results revealed that the chilli plants applied with seedling treatment and foliar spray with T. viride + P. fluorescens + Neem + Garlic showed higher β-carotene and capsaicin content in chilli fruits in comparison to the control. Maximum β-carotene (3.56 mg ml−1) and capsaicin (2831.67μg g−1) contents were recorded in chilli fruits, respectively.”
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