Resumo

SANDOVAL-RANGEL, A. et al. Organic Acids Influence on the Growth, Dietetic Profile and Secondary Metabolites in Piquin Pepper. Terra Latinoam [online]. 2011, vol.29, n.4, pp.395-401. ISSN 2395-8030.

Foliar solutions of monosodium glutamate (MSG) 1% were applied, which seems to act as a promoter of energy, salicylic acid (SA) 10-4 M, and benzoic acid (BA) 10-4 M, which seems to function as promoters of controlled oxidation and of the combination of MSG with SA and BA, to piquin pepper plants grown in open field with mulching and drip irrigation, with the porpouse of evaluating the effect of these acids on growth and fruit production in the plant , dietetic profile, total antioxidant capacity and capsaicin content in fruit. The MSG increased growth and fruit production, but also increased sodium and sugar. The SA reduced growth, decreased the carbohydrate content and increased the content of capsaicin, BA increased growth, fruit production, decreased the content of carbohydrates, fiber, protein and increased the content of capsaicin. The combination of MSG + SA did not show an obvious trend on plant and fruit, MSG + BA increased antioxidants and capsaicin, a response that seems to indicate that MSG increases the effect of BA.

Palavras-chave : salicylic; benzoic; glutamate; antioxidants; capsaicin.

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