Yellow pepper yield and quality under potassium levels in a greenhouse

Abstract

An experiment was carried out in a greenhouse to evaluate the effect of potassium supply on the production and quality of yellow pepper fruits (hybrid Zarco). A completely randomized experimental design was used, with five potassium levels (1: 0.0 g plant^-1; 2: 2.5 g plant^-1; 3: 5.0 g plant^-1;4: 7.5 g plant^-1; and 5: 10.0 g plant^-1 of K₂O) applied via fertigation, and four replicates, totaling 20 plots. Each plot was formed by three plants, disposed in 10L volume pots. At 90 days after transplanting, the experiment was harvested and the following characteristics were evaluated: fruit weight per plant (PFP), number of fruits per plant (NFP) and fruit weight per class (PFC) A, B and C, fruit percentage per class A, B and C and peel thickness (ESPC) (mm). The application of 7.0 g plant^-1 of K₂O  provided the best quality of yellow pepper fruits, according to results of length and diameter classification. The application of 10 g plant^-1 of K₂O is recommended to improve production of the yellow pepper cultivated under greenhouse conditions.