INFLUENCE OF CALCIUM AND NAA ON THE GROWTH, YIELD AND QUALITY OF HOT PEPPER (Capsicum frutescens)

Abstract

The study was conducted at the Horticulture Farm of Sher-e-Bangla Agricultural University, Dhaka during the period from October 2017 to February 2018 to determine the effect of Ca and NAA on the growth, yield and quality of hot pepper variety BARI morich-3. The experiment consisted of two factors. NAA (3 levels) as N 0 = 0 ppm, NAA (Control), N = 25 ppm NAA and N 2 = 50 ppm NAA; and Ca application (3 levels) as Ca 0 1 = 0 ppm Ca (Control), Ca 1 = 50 ppm Ca and Ca = 100 ppm Ca. Different levels of NAA, Ca and their combination showed significant variation among the treatments. Results revealed that the in terms of yield and yield contributing parameters, the treatment combination of N 2 2 Ca gave the highest fruit length (7.18 cm), fruit diameter (0.63 cm), highest number of fruits plant 1 -1 (473.80), and fruit yield (33.55 t ha -1 ) where the lowest fruit length (5.88 cm), fruit diameter (0.37 cm), number of fruits plant -1 (260.40), and fruit yield (15.52 t ha -1 ) was observed from the treatment combination of N 0 Ca . In terms of quality parameters, the highest Vitamin C content (171.28 mg/100 gram of green fruit) was observed from the treatment combination of N 2 Ca 1 0 where the lowest (72.84 mg/100 gram of fruit) was observed from the treatment combination of N . From economic point of view the highest BCR (4.35) was obtained from the treatment combination of N 2 Ca and lowest BCR (2.14) was obtained from N 0 Ca 0 . 1 0 Ca 0