Effect of Foliar Application of Calcium and Salicylic Acid on Fruit Quality and Antioxidant Capacity of Sweet Pepper (<i>Capsicum annuum</i> L.) in Hydroponic Cultivation

The aim of this study was to investigate the effect of foliar application of calcium and salicylic acid on improving the physicochemical quality, sensory quality and antioxidant potential of pepper fruits grown hydroponically in mineral wool substrate. Two sweet pepper varieties with red fruit type were used: block Aifos and elongated Palermo. Fruit quality was tested from four plant treatment combinations: (1) water (control), (2) calcium nitrate 0.7% (Ca), (3) salicylic acid 0.03% (SA), (4) calcium nitrate and salicylic acid combined (Ca+SA). Fruits of both varieties showed high concentrations of health-promoting constituents, including potassium, phosphorus, vitamin C (over 47 mg 100 g⁻¹ of FW (fresh weight)), and carotenoids, with capsanthin being the most abundant (more than 1226 μg 100 g⁻¹ of FW). The results of the sensory evaluation demonstrated that the attributes tested scores above 7 out of 10, indicating a high sensory quality. The antioxidant activity of pepper fruits was determined by three different methods: DPPH (method for measuring the antioxidant activity of DPPH), ABTS (method for measuring the antioxidant activity of ABTS) and TPC (total polyphenol content) and averaged more than 86%, 78% RSC (radical scavenging capacity) and almost 54 mg CE (catechin) 100 g⁻¹ of FW for both cultivars, respectively. Fruit quality results were analysed using PCA (principal component analysis). The first two principal components (PC1 and PC2) explained almost 54% of the variation, highlighting the strong correlations of PC1 with dry matter content, soluble sugars, potassium, acidity and sensory characteristics of pepper fruit such as skin hardness and flesh firmness. The application of SA to peppers resulted in an increase in the carotenoid content of the fruit. Furthermore, a notable positive correlation was detected between total sugars and the sugar/acid ratio when Ca+SA was combined in both cultivars. Palermo fruit showed better quality parameters and higher antioxidant activity, making this sweet pepper variety particularly valuable in a health-promoting context.