Effect of Nitrogen Fertilization On Physiochemical Parameters in Habanero Chili Pepper Fruit

An experiment was conducted with habanero chili pepper during the autumn-winter season in 2009, in order for investigate the effect of nitrogen fertigation in relation with the quality of fruits expressed as physiochemical parameters. Four split doses of nitrogen fertilizer were applied throughout drip irrigation (32, 80, 160, 320kg ha^–1) under a random block plot design with four replicates. Ten fruits per plot were harvested at 150 days after transplant.  The juice of fruits were extracted by maceration and the pH, tritable acidity (TA: % ascorbic acid), total soluble solids (TSS), and the relationship among TSS/TA were evaluated.  The results showed that values of pH were highest (6.4) at 80 kg ha^–1 and then declined as the nitrogen doses increased. In contrast the TSS no significant response (p=0.405) was founded. On the other hand, a positive linear response of AT (p=0.003) was identified with values increasing two times according doses evaluated (0.62-0.12% ascorbic acid). Nitrogen doses and TSS/TA shown a negative linear response (p=0.006) lowering since 165.4 at 85.7 units. Finally in this study confirm the effect that nitrogen fertigation as on some physiochemical parameters as pH, TA and TSS/TA of habanero chili pepper.