2nd Edition of Agriculture, Forestry, and Horticulture World Conference 2026

Abstract

Background: Today, it is urgent to fully provide the population with varieties and hybrids of the most widely used leading vegetable crops, in particular chili peppers, with high quality indicators. Chili pepper varieties are distinguished by their medicinal and dietary properties. The colors of the fruits indicate a high content of antioxidants and beta-carotene in these varieties. Since chili peppers are a biologically valuable food product, the technology of its cultivation is of great importance. Considering the wide scope of chili pepper use in human food, the task has been set to study the technology of its cultivation in hydroponic conditions, which will provide an opportunity to ensure a high, high-quality and marketable harvest.
Aim of the study: Research work was carried out in open field and hydroponic conditions to the characterization of biological, agromorphological, economically valuable traits of chili pepper varieties, and content of bioactive compounds. 
Materials and methods: The characterization of chili pepper was carried out using plant descriptors (IPGRI, AVRDC and CATIE, 1995, Descriptors for Capsicum (Capsicum spp.). The content of vitamin C and β-carotene was determined by the visual titration method, which was performed as follows: a portion of fresh plant material (5 g) was placed in a mortar with 20 ml of 1% hydrochloric acid solution and ground until a homogeneous mass was obtained. Then the mixture was transferred to a volumetric flask and filled to the mark with 1% oxalic acid. The contents of the flask were filtered, and 2 parallel samples (10 ml) were taken from the filtrate and titrated with a 0.001 N dye solution (2.6 sodium dichlorophenolindophenol) from a microburette. Plant cultivation was carried out in water-stream hydroponic systems, including cylindrical, gully, and continuous setups, as well as semi-production hydroponic beds with a planting density of 8 plants/m². Different inert substrates were used as growing media, including slag, gravel, and slag–gravel mixtures. The particle size of the substrates ranged from 3 to 15 mm. Plant nutrition was provided using Davtyan’s nutrient solution at a 1-normal concentration throughout the vegetation period. In water-stream hydroponics, the nutrient solution was applied in a pulsed manner 6–20 times per day for 10–15 seconds, directed to the root zone. Each application consisted of 20–50 ml of solution depending on weather conditions.
Results: Research studies on the characterization of biological, agromorphological, and economically valuable traits of chili pepper varieties, as well as the content of bioactive compounds, have shown that, compared to open field conditions, the mentioned traits in cultivated plants had higher rates when grown under hydroponic conditions. The results of the research showed that the vitamin C content in technically ripe fruits (green color) of chili pepper samples 028 and 029 grown under hydroponics conditions was 197.6±2.4 and 180.6±2.4 mg/100 g FW, respectively, and in biologically ripe fruits (red color) it was 357.6±2.4 and 419.7±2.4 mg/100 g FW and the β-carotene content in the red fruits of sample 028 was 80 mg/100 g FW, and in 029 it was 110 mg/100 g FW. Chili pepper samples 028 and 029 grown in hydroponics compared to the open field stood out for their early maturity (8-12 days), high yield (28.8-32.6% yield increase), lush plant growth, high endurance and adaptability.
Conclusions: Based on the results of the conducted studies, we suggest that chili pepper be cultivated also in hydroponics, using the method and solutions recommended and accepted in Armenia.
Keywords: chili pepper, hydroponic cultivation, characterization, economically valuable traits, bioactive compounds