Pengaruh Konsentrasi dan Waktu Aplikasi (NaCl) Terhadap Hasil dan Mutu Cabai Merah (Capsicum annum L.) | Zendy

Febby Mardhiana | Zendy; Sigit Soeparjono | Zendy; Tri Handoyo | Zendy

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Pengaruh Konsentrasi dan Waktu Aplikasi (NaCl) Terhadap Hasil dan Mutu Cabai Merah (Capsicum annum L.)

Author(s) -

Febby Mardhiana,

Sigit Soeparjono,

Tri Handoyo

Publication year - 2018

Publication title -

agriprima journal of applied agricultural sciences

Language(s) - English

Resource type - Journals

eISSN - 2549-2942

pISSN - 2549-2934

DOI - 10.25047/agriprima.v2i1.81

Subject(s) - chemistry , physics , food science , horticulture , biology

Chili (Capsicum annum L.) is an important crop in Indonesia. In 100 grams of fresh chili contains about 0.1-1.5% capsaicin and this is the quality level of chili. One of the factors that influence capsaicin levels is the condition of salinity stress. We observed that salinity and time course of application effect on yield and capsaisin contents. The purpose of this research is to discover the response of chili plants with the addition of NaCl concentration and time of application to the yield and quality of chili. The addition of NaCl concentration up to 9000 ppm and the time of application of NaCl on the vegetative phase could increase the quality variable of capsaicin content compared to the control treatment.

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