The Performance of Capsicum Seed Germination in Different Micronutrient-treated Substrates

The use of chilli pepper (Capsicum frutescens) in cooking is common; however, the increase in the use of family farming also as a defensive has led to an increase in the cultivation of this condiment in both the northern and southern coastal regions of Alagoas. In the latter, the cultivation by the small producers is so intense that the local cooperative has embraced the initiative and assumed the responsibility of transferring all the production of such raw material to a processing plant located in the neighbouring state. With such influence and increased production, he began to perceive some seed issues that could hinder his production in the field, such as fungus susceptibility and lack of some essential micronutrients, due to nutrient poverty on the Alagoan coast. Due to this observation, the commercialization companies already treat the seeds with fungicides; however, the lack of nutrition still needs to be overcome. An alternative is treatment of the substrate with micronutrients, which in this study has proven effective in meeting such a need.