Horticultural Qualities and Survival of Bell pepper (Capsicum annuum L.) as Influenced by Hydrogen Peroxide and Salicylic Acid

Bell pepper (Capsicum annuum L.) is widely recognized for its potent antioxidant properties and high levels of bioactive compounds. The cultivation of bell peppers has been proven successful. However, production remains low due to disease infestations, particularly bacterial wilt (BW), and efforts have been made to help farmers protect their plants. Currently, no commercial bactericide is available to control BW disease. This experiment was designed to evaluate the effects of hydrogen peroxide and salicylic acid concentrations on yield, fruit quality, and disease suppression in bell peppers. The experiment was conducted using a single-factor experiment design, arranged in a Randomized Complete Block Design (RCBD) with seven treatments. Results revealed that hydrogen peroxide and salicylic acid at different concentrations significantly influenced specific horticultural characteristics, flowering, yield, and plant survival rate. The increasing salicylic acid concentration (276 ppm) resulted in a corresponding delay in both bell pepper flowering (17.83 days) and harvesting (68.44 days). In contrast, the number and weight of both marketable and total yield plant -1 were greatest and heaviest at higher concentrations of hydrogen peroxide, with an effect comparable to that of lower concentrations of salicylic acid. Higher hydrogen peroxide (H2O2) levels and lower salicylic acid (SA) levels enhanced bell pepper growth, yield, and disease resistance. Specifically, 150 ppm H2O2 combined with the lowest SA concentration produced the most fruits, the greatest yield per plant, the best bacterial wilt suppression, and the highest net income. In contrast, higher SA concentrations delayed flowering and harvest.