Claim · model-written summary
Lower nitrogen enhanced capsaicin production.
- Taxon
- Hot Pepper
Capsicum frutescenst0 - Treatment
- lower levels of N treatmentse0
- Outcome
- production of capsaicine0
- Direction
- enhancede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the lower levels of N treatments enhanced production of capsaicin”
t0“Hot Pepper”
Title
Junqi Chen Shenyang Nongye Daxue xuebao 2013
Other claims from this paper (6)
- Intervention effect Cinnamic acid content reached 6.02μg·g-1DW under lower nitrogen.
- Intervention effect p-coumaric acid content reached 16.31μg·g-1DW under lower nitrogen.
- Intervention effect Ferulic acid content reached 3.75μg·g-1DW under lower nitrogen.
- Intervention effect Vanillin content reached 5.81μg·g-1DW under lower nitrogen.
- Intervention effect Lignin, flavonoid and tannin accumulation was quick under lower nitrogen.
- Intervention effect Lower nitrogen did not reduce synthesis of competing substances.