Effect of nitrogen and phosphorus levels on nutritive values of Sweet Peppers (Capsicum annum L.) fruits

The effect of different levels of nitrogen N₀ (0), N₁ (60), N₂ (80) and N₃ (100) kg/ha and phosphorus P₀ (0), P₁ (32), P₂ (48) and P₃ (64) kg/ha on the nutrient composition of sweet pepper fruits was investigated. Dry matter content was found to increase at N₀ level at highest concentration of phosphorus and as well as at P₀ level at highest concentration of nitrogen. At P₂ concentration, at different levels of nitrogen, the ascorbic acid content was more as compared to that at other levels of phosphorus. Protein content was found to increase with increasing nitrogen doses and was also found to increase at maximum dose of nitrogen with increasing concentration of phosphorus. Capsaicin content was found to be more at P₂ level at different doses of nitrogen. The uptake of phosphorus by the pepper fruit was found to increase at N₀ and N₂ levels. Maximum uptake of phosphorus and dry matter content was observed at N₀P₃ levels. Maximum protein, ascorbic acid and capsaicin contents were found at N₃P₂ level.