Effect of compost on antioxidant components and fruit quality of sweet pepper (capsicum annuum L.)

In order to determine the effect of compost (CO) on antioxidant compounds and fruit quality of sweet pepper (Capsicum annum L.), an experiment was conducted in open field. Treatments consisted of four levels of compost (0, 5, 10 and 15 ton ha-1).The experiment was designed in randomized block design with three replications. Compost treatments positively affected fruit antioxidant compounds of pepper (antioxidant activity, total phenolic and carbohydrate content).But, no significant difference was found in total flavonoid content between compost and control treatments. The highest antioxidant activity and carbohydrate content were obtained in plants treated with10 ton ha-1 of compost. Fruit quality factors (pH, total soluble solids, titratable acidity, ascorbic acid and fruit firmness) were influenced by compost treatments. Total soluble solids, and fruit firmness significantly increased in response to compost treatments and the highest values were obtained from the most level of compost treatment (15 t ha-1). Thus, these results showed that compost has strong impact on fruit quality and antioxidant compounds of pepper plants under field conditions