Summary
This randomised block field trial examined how three different fertigation management strategies (absorption-based, soil solution conductivity monitoring, and ion concentration monitoring) combined with six nitrogen and potassium dosage levels (0–300% of conventional recommendation) influenced pepper fruit quality. Whilst fertigation management primarily affected soluble solids and titratable acidity concentrations, nutrient levels influenced quality parameters through quadratic dose–response relationships, suggesting optimal nutrient ratios exist for maximising fruit quality traits.
Regional applicability
The study was conducted in Brazil under conditions that may differ substantially from United Kingdom growing environments, including climate, soil type and cultivation methods. The fertigation and hydroponics systems evaluated here are applicable to UK protected cropping (glasshouse peppers), though optimisation of nutrient levels and management strategies would require local validation under UK temperate conditions.
Key measures
pH, soluble solids (%), titratable acidity, vitamin C content, soluble solids to titratable acidity ratio
Outcomes reported
The study evaluated pepper fruit quality characteristics including pH, soluble solids, titratable acidity, vitamin C content and the ratio of soluble solids to titratable acidity under different fertigation managements and nitrogen and potassium levels. Different fertigation managements affected soluble solids and titratable acidity, with most quality variables showing quadratic relationships to nutrient levels.
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