Effets de l’incorporation des huiles essentielles extraites du thym et de l’origan sur la productivité, les qualités nutritionnelles et physicochimiques du poivron

Abstract

The goal sought through our work is to study the influence of essential oil of thyme and oregano on productivity, nutritional and physicochemical qualities of green pepper. The study on a sample of green pepper F1 hybrid variety "Magister"; 3 samples were taken for each treatment with oils or in the powder. The effects of essential oils are highly acclaimed on the physico-chemical properties (pH and dry matter). By cons there is no impact on the nutritional quality Plants treated with the liquid thyme 30ml reveal a high rate of MS (8.4%) by cons, it is 20 ml of liquid oregano that the dry matter rate is high (10.3%). The incorporation of essential oils in plants has a significant effect on the nutritional and physicochemical qualities of pepper, as well as the insect infestation rate.