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Habanero chili pepper has great economic importance in Mexico, but its production is limited due to different factors that affect quality. Given the high demand and prices of the fruit, the production of this crop is spreading to other regions in search of new production systems. The aim of this research work was to assess the yield and antioxidant components of the fruit by supplementing potassium from organic sources. The “Campeche”, “Palenque”, and “Jaguar” varieties were studied in five NPK treatments; replacing the % of potassium with humus and compost: (T1) 240-200-120+50% of K from liquid earthworm humus; (T2) 240-200-180+25% of K from liquid earthworm humus; (T3) 240-200-120+50% of K from vermicompost; (T4) 240-200-180+25% of K from vermicompost; and (T5) 240-200-240 (control, 100% chemical nutrition). For yield components, there were significant differences, highlighting the importance of the nutrition source for the yield and weight of fruits per plant. The control (T5) presented a value of 39 t·ha−1 and was similar to treatments T2 and T3 with a supplement of 25 and 50% organic K. For the polar and equatorial diameter of fruit, as well as for plant height and leaf area, treatments supplemented with 50% organic K (T1 and T3) were more effective. For the varieties evaluated, no differences in yield and fruit weight were found; however, Campeche produced more fruits per plant with a greater equatorial diameter, while Palenque obtained fruits with a greater polar diameter and taller plants. The results of antioxidant compounds show that organic K supplementation improves the quality of total carotenoids, β-carotenes, and xanthophylls compared to 100% chemical fertilization, since total carotenoid content is improved by 54.2%, β-carotenes by 46.4%, and xanthophylls by 37.8%, respectively. The Campeche variety was the one that presented the best fruits with the highest antioxidant quality. These results indicate a positive effect of the combined application of chemical fertilizer with worm humus on yield and its components in pepper and other crops and show an economic, ecological, and sustainable alternative to the production of habanero chili pepper. |
