HIGHLIGHTS
SUMMARY
Caruso et_al, in a comparative study, showed that in sweet pepper (Capsicum annuum L ssp. annuum), the total content of polyphenols increased with microorganism-enriched conventional fertilization and the total flavonoid content increased with microorganism-enriched organic fertilization compared to conventional fertilization. For instance, some components were produced only when specific fertilizer types were applied: cis/trans-muurola-3,5-diene in ‘Aromat de Buzau` with chemical fertilization; cis-thujone and geranyl acetate in ‘Macedon` with organic fertilization; trans-muurola-3,5-diene in ‘Cuisoare` with microorganism fertilization; β-myrcene, cis-β-ocimene and terpinolene in . . .
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