Biostimulants, such as algae extracts or amino acids, are becoming more common in agriculture because the mentality is to make plants more resistant or tolerant to negative environmental factors, rather than using synthetic chemicals (herbicides, insecticides and fungicides), whose use is decreasing year by year, forcing farmers and companies to develop new environmentally friendly products. In a field experiment, green algae and amino acids were tested as biostimulants on three hot pepper cultivars. A large variability was observed between the effects of the two biostimulants on the cultivars. Green algae-treated ‘Somborka’ and ‘Habanero Red Caribbean’ cultivars had 10% and 5% higher dry matter in seeds compared to control treatment. Total sugar content was negatively affected by green algae extract and amino acids in pericarp in cultivars ‘Chili AS-Red’ and ‘Habanero Red Caribbean’. Total organic acids content was positively affected by amino acid treatment in ‘Habanero Red Caribbean’ pericarp and placenta, with an increase of 5.5 g and 2.1 g/100 g DW, respectively. In terms of total phenolics, all three cultivars were positively affected by amino acid treatment, but not in each fruit part. In terms of capsaicinoid content, the greatest effect of the two stimulants was on ‘Somborka’, which varied from four (pericarp, seed) to 16 (placenta) times compared to the control. Amino acid extract decreased ‘Habanero Red Caribbean’ capsaicinoid content in placenta by about 40%. Amino acids were found to be superior to algal extract, although the effect of both was mostly cultivar specific. For a wider use of biostimulants, it should first be tested whether they are suitable for the cultivar in order to increase and optimize the results.

中文翻译：

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氨基酸和绿藻提取物对辣椒果实中辣椒素和其他代谢物含量的生物刺激作用。

生物刺激剂，如藻类提取物或氨基酸，在农业中变得越来越普遍，因为人们的心态是让植物对负面环境因素更具抵抗力或耐受性，而不是使用合成化学品（除草剂、杀虫剂和杀菌剂），其使用量逐年减少逐年迫使农民和公司开发新的环保产品。在田间试验中，绿藻和氨基酸在三个辣椒品种上作为生物刺激剂进行了测试。在两种生物刺激素对栽培品种的影响之间观察到很大的变异性。与对照处理相比，经过绿藻处理的“Somborka”和“Habanero Red Caribbean”品种的种子干物质分别高出 10% 和 5%。绿藻提取物和果皮中氨基酸的总糖含量受到栽培品种“Chili AS-Red”和“Habanero Red Caribbean”的负面影响。'Habanero Red Caribbean'果皮和胎盘中的总有机酸含量受到氨基酸处理的积极影响，分别增加了 5.5 g 和 2.1 g/100 g DW。在总酚方面，所有三个品种都受到氨基酸处理的积极影响，但不是在每个果实部分。就辣椒素含量而言，两种兴奋剂的最大影响是对“松波卡”的影响，与对照相比，从四倍（果皮、种子）到 16 倍（胎盘）不等。氨基酸提取物将胎盘中“Habanero Red Caribbean”辣椒素含量降低了约 40%。发现氨基酸优于藻类提取物，尽管两者的影响主要是品种特异性的。对于生物刺激素的更广泛应用，首先应测试它们是否适合该品种，以增加和优化结果。