Improvement of growth, productivity and some chemical properties of hot pepper by foliar application of amino acids and yeast extract
A greenhouse experiment was conducted during the seasons of 2016 - 2017 to compare the impact of foliar amino acids binding (0.5, 1 and 2 g.L-1) and yeast extract ( 2.5, 5 and 10 g.L-1) on certain development and physiological parameters of hot pepper (Capsicum annuum L.). The results cleared that f...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2019-11-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1160 |