Inoculation of the nonlegume Capsicum annuum (L.) with Rhizobium strains. 1. Effect on bioactive compounds, antioxidant activity, and fruit ripeness.

@article{Silva2014InoculationOT,
  title={Inoculation of the nonlegume Capsicum annuum (L.) with Rhizobium strains. 1. Effect on bioactive compounds, antioxidant activity, and fruit ripeness.},
  author={Lu{\'i}s Francisco Rocha Silva and J{\'e}ssica Gonçalves Azevedo and Maria Jo{\~a}o Ramos Pereira and Lorena Carro and Encarna 4 Vel{\'a}zquez and {\'A}lvaro Peix and Patr{\'i}cia Valent{\~a}o and Paula B Andrade},
  journal={Journal of agricultural and food chemistry},
  year={2014},
  volume={62 3},
  pages={
          557-64
        }
}
Pepper (Capsicum annuum L.) is an economically important agricultural crop and an excellent dietary source of natural colors and antioxidant compounds. The levels of these compounds can vary according to agricultural practices, like inoculation with plant growth-promoting rhizobacteria. In this work we evaluated for the first time the effect of the inoculation of two Rhizobium strains on C. annuum metabolites and bioactivity. The results revealed a decrease of organic acids and no effect on… CONTINUE READING
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