Transcript Assoc.Prof.Dr.Sungcom Techawongstien Department of Horticulture, Faculty of Agriculture Khon Kaen University Thailand (+7 GMT ; Las Cruces -6 GMT) Location: Southeastern Asia Coordinates: 15

Assoc.Prof.Dr.Sungcom Techawongstien
Department of Horticulture, Faculty of Agriculture
Khon Kaen University
Thailand (+7 GMT ; Las Cruces -6 GMT)
Location: Southeastern Asia
Coordinates: 15 00 N, 100 00 E
Climate: tropical (warm to hot
and moist year-round, a lot of
rainfall);
Rainy season(mid-May to
September): warm, cloudy
southwest monsoon
Dry season(November to midMarch): cool northeast monsoon
Assoc.Prof.Dr.Sungcom Techawongstien
Department of Horticulture, Faculty of Agriculture
Khon Kaen University
Thai Food : One of World’s Most HOT & SPICY Food.
• Daily local
consumption
(2¢/family)about
$US 1.5 million or
$US 600 million
annually
BigAssoc.Prof.Dr.Sungcom
Mac in Thailand
Techawongstien
Department of Horticulture, Faculty of Agriculture
$US
2½
Khon Kaen
University
Food industry, Medical industry
• Yodson variety of KKU;
capsaicin and dihydrocapsaicin
about 43,000 and 28,600 SHU
with 720 g/plt of fresh yield
in rainy season and about
36,700 and 25,300 SHU with 380
g/plt of fresh yield in dry
season under general field
cultivation; was released to
commercial use for medicinal
produces : named Capsika®
(Thai company)
Assoc.Prof.Dr.Sungcom TechawongstienManufactured by Bangkok Lab & Cosmetic Co. Ltd. Thailand
48/1 Moo 5 Nongshaesao Rd. Amphur Meung Ratchaburi 70000
Department of Horticulture, Faculty of Agriculture
Distributed by Bangkok Drug Co., Ltd. : bangkokdrug.co.th
874 Soi 23 Rama 6 Rd. Rajthevee Bangkok 10400
Khon Kaen University
Varietal improvement &
Physiological knowledge
Objective
• Develop the
pepper varieties
• Pepper Breeding Program
(Dr.Suchila Techawongstien) for high yield
and quality
– Biotic & Abiotic stress
resistant/tolerant variety
• To Maximized
– Cultural practices :
pungent compounds
• Fertilizer technology
• Water stress
• Etc.
Assoc.Prof.Dr.Sungcom Techawongstien
Department of Horticulture, Faculty of Agriculture
Khon Kaen University
Sungcom Techawongstien, S. Larb-ngoen,
and Suchila Techawongstien
Department of Plant Science and Agricultural
Resources, Faculty of Agriculture, Khon Kaen
University, Thailand
Presented at 20th International Pepper
Conference, Las Cruces, New Mexico September
Assoc.Prof.Dr.Sungcom Techawongstien
Department
of Horticulture,
Faculty of Agriculture
12-14,
2010
Khon Kaen University
Experiments
• 2 experiments of
chile pepper
(Capsicum annuum L.)
var. Yodson grown
under plasticcovered house were
conducted over two
seasons during May
2007 to May 2008.
1
Filter cake
+
1
+
Burned rice husk
Assoc.Prof.Dr.Sungcom Techawongstien
Department of Horticulture, Faculty of Agriculture
Khon Kaen University
Cultural practices
• Seedling media : 2:1:1
of rice husk: rice
husk charcoal: filter
cake(fermented organic
waste from sugar mill
factory).
• Transplant at 6 leaves
stage or 45 days after
sowing.
• Growing media :
2
2:2:2:1 of rice husk:
rice husk charcoal:
filter cake: manure.
Rice husk
1.16~1.33%N 0.7~1.03%P 4.71~5.14%K
1-10 DAS
11-20 DAS
21-35 DAS
35-45 DAS
- Under greenhouse
with shading 50-75%
- Under greenhouse
with shading 50%
- Under greenhouse
no-shading
- Applied fertilizer
30-20-10 20 g/20 l
- Applied fertilizer
10-52-17 20 g/20 l
- Hardening the seedling
- Applied fertilizer
15-15-15 20 g/20 l before transplanting
- Outside greenhouse
no-shading
- Watering 2 times/day
- Applied fungicide and insecticide every 5-7 days
Assoc.Prof.Dr.Sungcom Techawongstien
Department of Horticulture, Faculty of Agriculture
Khon Kaen University
-Apply drip
irrigation and
mist-spray
-set data-logger:
for measuring
temperature,
humidity and light
intensity
Maximized plant density:>250,000
pt/ha ( drip-line length 1.6 m for
2 rows with plant space 50 cm)
- Full-fill water into mixed
media-plastic
container by drip
Assoc.Prof.Dr.Sungcom
Techawongstien
Department
of Horticulture,
Faculty of
Agriculture
irrigation
before
transplanting
Khon Kaen University
Transplant the seedling follows
the experimental layout
Treatments
Data collection
• 3x3 of N X K fertilizer
combinations compared with
• Growth information
water (control) (3x3+1
and yield were
factorial in RCBD with 4
collected at
blocks x 10 plants).
harvest. Pungent
• One liter of N (180, 225,
compounds
270 mg L-1) x K (117, 234,
351 mg L-1 ) or water was
(Capsaicin,
daily applied during
dihydrocapsaicin)
transplanting to harvest in
was determined using
May – October (Rainy
HPLC techniques
season) and during 50%
according to Collins
bloom to harvest in
1995.
November – May (Dry
season).
N x K concentration was
Assoc.Prof.Dr.Sungcom Techawongstien
reviewed from literature.
Department of Horticulture, Faculty of Agriculture
Khon Kaen University
Effects of nitrogen and potassium fertilizer combinations applied during transplanting to
harvest on pungent compounds and yield of Chile pepper var. Yodson
N
K
Dihydrocapsaici
Capsaicinoi
Capsaicinoi
Capsaicin
Dihydrocapsaicin
Capsaicinoid
Capsaicinoid
n
d
d
N
K
Capsaicin
Fresh yield
mg l-1
mg l-1
0
0
0
0
180
117
58,450
abc
180
117
43,631 c
234
46,371234
bc
234
351
225
117
351
225
351
50,725
abc
270
117
117
54,726 abc
351
234
F-testa
62,799
234
CV(%)
270
351
63,352N a
117
59,712Nab
xK
234
61,580F-test
ab
351
61,268 ab
N
58,450 abcSHU
43,631 c
46,371 bc
50,725 abc
54,726 abc
62,799 a
63,352 a
59,712 ab
61,580 ab
61,268 ab
*
17.50
L*
ns
ns
K
CV(%)
*
16.67
L*
K
ns
Assoc.Prof.Dr.Sungcom
Techawongstien
Department of Horticulture, Faculty of Agriculture
Khon Kaen
N University
xK
ns
SHU
26,890 bc
20,082
26,890
bcc
22,612 bc
24,516 bc
20,082 c
26,621 bc
22,612
bcab
28,516
29,116 ab
24,516
bc
26,979 bc
34,938 a
26,621
bcab
29,750
28,516 ab**
16.14
29,116 ab
L**
ns
26,979 bcns
34,938 **
a
85,340 ab
mg plt-1
357.37
g plt-1
-1
mg plt
351.86
250.90
85,340 ab
351.71
357.37
63,713 c
250.90
63,713 c
68,984 bc
75,242 abc
81,347 abc
91,315a
92,468 a
314.68
226.98
328.79
68,984 bc
372.36
349.11
447.53
301.54
372.55
314.68
324.25
295.13
75,242 abc
305.90
226.98
285.93
81,347 abc
391.35
254.51
328.79
342.20
91,315a
ns
372.36
86,690 ab
96,518 a
91,018 a
**
16.16
ns
30.00
92,468
a
L**
ns
86,690
ab
ns
ns
ns
ns
Fresh yield
Dried yield
280.88
26.81
349.11
ns
ns
305.90
ns
124.63
Dried yield
g plt-1
351.86
124.63
351.71
116.80
116.80
140.15
90.85
125.19
121.34
109.98
447.53
140.15
301.54
90.85
372.55
125.19
324.25
121.34
295.13
109.98
285.93
105.86
280.88
76.53
342.20
126.64
105.86
76.53
126.64
ns
26.60
ns
ns
ns
96,518 a
ns
254.51
29,750 ab
91,018 a
391.35
L**
L**
ns
ns
ns
ns
ns
ns
ns
ns
ns
ns
ns
ns
ns
15.91
**
15.39
ns
43.85
42.42
ns
16.15
Effects of nitrogen and potassium fertilizer combinations applied during bloom to harvest on
pungent compounds and yield of Chile pepper var. Yodson
N
K
Dihydrocapsaici
Capsaicinoi
Capsaicinoi
Capsaicin
Dihydrocapsaicin
Capsaicinoid
Capsaicinoid
Fresh yield
n
d
d
N
K
Capsaicin
Fresh yield
Dried yield
mg l-1
mg l-1
0
0
0
180
117
234
0
180
75,633
d117
234
351
192,136 ab
225
117
142,683 c234
351
225
351
214,138
a117
270
117
186,080 b351
234
212,559 aF-test
234
CV(%)
270
351
63,659 d N
117
126,795 cN x K
234
201,089 abF-test
351
147,876 c
N
K
CV(%)
Q**
58,450 abcSHU
SHU
26,890 bc
66,54820,082
d c
43,631 c
46,371 bc
50,725 abc
22,612 bc
24,516 bc
138,267 ab
54,726 abc
62,799 a
63,352 a
26,621 bc
99,26628,516
c ab
29,116 ab
153,516 26,979
ab bc
59,712 ab
61,580 ab
61,268 ab
34,938 a
139,811 29,750
ab ab
162,862 a
*
17.50
**
16.14
54,198 d
L*
ns
ns
94,611 c
L**
ns
ns
85,340 ab
mg plt-1
357.37
142,181 250.90
d
63,713 c
68,984 bc
75,242 abc
314.68
226.98
330,403 b
81,347 abc
91,315a
92,468 a
328.79
241,949372.36
c
349.11
g plt-1
mg351.86
plt-1
351.71
114.16
c
447.53
301.54
263.75 ab
372.55
195.78
324.25 bc
295.13
367,654 ab
305.90
325.46
a
285.93
254.51
207.16
342.20 bc
86,690 ab
96,518 a
91,018 a
325,891 391.35
b
**
375,422
a
16.16
ns
30.00
117,857
d
L**
ns
221,406
c
ns
ns
ns
ns
280.88
ns
313.82
a
26.81
105.03
c
ns
ns
172.67
ns bc
135,397 b
**
336,486
ab
ns ab
245.58
99,801 c
247,677 c
168.31 bc
*
16.67
**
15.91
15.39
ns
43.85
42.42
Dried yield
g plt-1
124.63
95.06 a
24.56 g
90.82 bc
33.93 b
116.80
140.15
90.85
125.19
121.34
109.98
90.90 bc
32.92 b
98.94 a
39.42 a
89.24 bc
27.78 f
91.56 bc
32.13 bcd
91.71 bc
31.03 d
92.65 bc
30.44 de
92.50 bc
25.31 g
88.39 c
28.73 ef
105.86
76.53
126.64
ns
26.60
ns
ns
ns
ns
16.15
L**
L**
ns
ns
L**
K
Q**
Q**
Assoc.Prof.Dr.Sungcom
Techawongstien
Department of Horticulture, Faculty of Agriculture
Khon Kaen
NUniversity
xK
QxQ
LxQ
Q**
ns
ns
L**
QxQ
QxQ
LxL
LxL
Capsaicin Dihydrocapsaicin Capsaicinoid Capsaicinoid
Trans
plant
Bloom
•
Fresh yield
Dried yield
N
L*
L**
L**
ns
ns
ns
K
ns
ns
ns
ns
ns
ns
NxK
ns
ns
ns
ns
ns
ns
N
Q**
L**
L**
L*
ns
L**
K
Q**
Q**
Q**
L*
ns
L**
NxK
QxQ
LxQ
QxQ
QxQ
ns
LxL
N played the major role on capsaicin and dihydrocapsaicin
content in both stage of application. The responses are
mainly in linear form. It means that the plants response
well to higher concentration.
• K did not express its effect when applied since early
stage of growth but expressed as quadratic response when
applied at reproductive stage. It may be means that the
plants response to limited concentration.
Assoc.Prof.Dr.Sungcom Techawongstien
• Interaction effects were only found when applied at
Department of Horticulture, Faculty of Agriculture
Khon Kaen
University
reproductive
stage.
Capsaicin Dihydrocapsaicin Capsaicinoid Capsaicinoid
Trans
plant
Bloom
•
•
•
Fresh yield
Dried yield
N
L*
L**
L**
ns
ns
ns
K
ns
ns
ns
ns
ns
ns
NxK
ns
ns
ns
ns
ns
ns
N
Q**
L**
L**
ns
ns
L**
K
Q**
Q**
Q**
ns
ns
L**
NxK
QxQ
LxQ
QxQ
QxQ
LxL
LxL
At vegetative stage, Nitrogen enhanced growth then
synthesized pungent compounds.
At reproductive stage, inappropriate amount of N and K
effected on pungent compounds synthesis.
The results suggested that Nitrogen are important for
pungent compounds synthesis at every stage of growth
while Potassium will express its role when applied at
right stage with appropriate amount to Nitrogen.
Assoc.Prof.Dr.Sungcom Techawongstien
Department of Horticulture, Faculty of Agriculture
Khon Kaen University
N
K
Fresh
yield
mg l-1
Dried
yield
Fresh
yield
g plt-1
351.86
124.63
95.06 a
24.56 g
180
117
351.71
116.80
90.82 bc
33.93 b
234
447.53
140.15
90.90 bc
32.92 b
351
301.54
90.85
98.94 bc
39.42 a
117
372.55
125.19
89.24 bc
27.78 f
234
324.25
121.34
91.56 bc 32.13 bcd
351
295.13
109.98
91.71 bc
31.03 d
117
285.93
105.86
92.65 bc
30.44 de
234
280.88
76.53
92.50 bc
25.31 g
351
342.20
126.64
88.39 c
28.73 ef
N
ns
•
The applied amounts of
fertilizer effected on dry
yield only applied in dry
season but did not effect
on fresh yield in both
season. The fruits of dry
season may be dryer than
those in rainy season and
may be effected on higher
amount of pungent
compounds.
g plt-1
0
270
Chile pepper grown in dry
season always gave much
higher pungent compounds
but lower yield than those
in rainy season. (Our
previous experiments also
revealed same results.)
Dried
yield
0
225
•
ns
K
nsTechawongstien
ns
Assoc.Prof.Dr.Sungcom
Department of Horticulture, Faculty of Agriculture
Khon Kaen
N xUniversity
K
ns
ns
ns
L**
ns
L**
LxL
LxL
100
•
•
The plants grow well in
rainy season which high
temperature and high
humidity coincide with
ample of fertilizer
received during
vegetative growth then
effected on higher
yield.
Lower temperature as
well as lower humidity
caused on environmental
stress to the plant in
addition with shortage
of fertilizer then
effected on lower yield
but higher pungent
compounds synthesis.
Assoc.Prof.Dr.Sungcom Techawongstien
Department of Horticulture, Faculty of Agriculture
Khon Kaen University
95
32
RH (%)
Temp (oC)
30
90
85
28
80
75
26
70
24
65
60
Rainy season
Dry season
22
55
50
20
The information on fertilizer
application with different stage of
growth and season are useful for
pungent compounds production for
industrial uses.
Faculty of Agriculture KKU
Assoc.Prof.Dr.Sungcom Techawongstien
Department of Horticulture, Faculty of Agriculture
Khon Kaen University
Assoc.Prof.Dr.Sungcom Techawongstien
Department of Horticulture, Faculty of Agriculture
Khon Kaen University
Macro-Nutrient status in plant and growing media of transplant
to harvest application experiment
N
K
mg l-1
P
SHU
26,890 bc
85,340 ab
20,082 c
22,612 bc
24,516 bc
63,713 c
68,984 bc
75,242 abc
250.90
314.68
226.98
351
54,726 abc
62,799 a
63,352 a
26,621 bc
28,516 ab
29,116 ab
81,347 abc
91,315a
92,468 a
328.79
372.36
349.11
117
234
351
59,712 ab
61,580 ab
61,268 ab
26,979 bc
34,938 a
29,750 ab
86,690 ab
96,518 a
91,018 a
305.90
254.51
391.35
mg l-1
3.76
0
0
0
2.56
e117
180
117
4.40 b351
234
225
117
2.88
cde
234
351
4.56 b
270
225
270
PlantDihydrocapsaici
(%)
N
Capsaicinoi
d
K
234
180
K
n
N
Prior expt.
0
N
117
5.20 a
234
2.80 de
F-test
351
3.20 cd
117
3.28 c
234
2.96 cd
F-test
Capsaicin
0.25
58,450 abc
0.2
43,631 c
46,371 bc
50,725 abc
0.22
0.21
0.29
0.16
0.21
*
CV(%)
17.50
**
16.14
N
K
NxK
L*
ns
ns
L**
ns
ns
CV(%)
0.21
0.26
0.25
*
16.67
0.25
**
15.91
9.01
5.74 c
6.23 c
6.89 bc
6.25 c
7.69 b
6.24** c
Capsaicinoi
d
mg plt-1
357.37
16.16
ns
30.00
L**
ns
ns
ns
ns
ns
9.83 a
6.16 c
6.78**bc
15.39
K
Growing Media (%)
Fresh yield
Dried yield
g plt-1
351.86
124.63
1.33
2.19
a
351.71
447.53
301.54
1.26
cd
372.55
1.59
b
324.25
1.03
5.14
0.79 cd
0.28 g
0.83 a
0.29 f
116.80
140.15
90.85
295.13
125.19
121.34
109.98
285.93
280.88
342.20
105.86
76.53
126.64
1.19 cd
1.33 bc
0.86 ns
e
0.78 d
0.33 d
0.82 ab
0.37 b
0.81 bc
0.31 e
0.79
cd
ns
0.33 d
26.81
26.60
0.80 bc
0.40 a
ns
ns
ns
ns
ns
ns
0.72 e
0.33 d
0.68 f
0.35 c
0.82 ab
0.40 a
1.06 cde
1.00 de
1.13 cde
ns
42.42
1.26 cd
ns
16.15
351
3.2 cd
N
L**
ns
Q**
L*
L*
L**
K
L**
ns
L*
Ns
Q**
L**
ns
QxQ
QxQ
LxQ
LxL
Assoc.Prof.Dr.Sungcom Techawongstien
Department of Horticulture, Faculty of Agriculture
QxL
xK
Khon KaenN
University
6.47 bc
ns
43.85
P
Macro-Nutrient status in plant and growing media of bloom to
harvest application experiment
N
K
mg l-1
N
Prior expt.
0
N
P
Capsaicinoi
d
SHU
26,890 bc
85,340 ab
20,082 c
22,612 bc
24,516 bc
63,713 c
68,984 bc
75,242 abc
351
54,726 abc
62,799 a
63,352 a
26,621 bc
28,516 ab
29,116 ab
81,347 abc
91,315a
92,468 a
328.79
372.36
349.11
117
234
351
59,712 ab
61,580 ab
61,268 ab
26,979 bc
34,938 a
29,750 ab
86,690 ab
96,518 a
91,018 a
305.90
254.51
391.35
mg l-1
3.76
0
0
0
4.72
a117
180
117
351
4.56 ab
234
225
117
4.64
ab
234
351
3.52 cde
270
225
270
PlantDihydrocapsaici
(%)
N
n
K
234
180
K
117
3.92 bcd
234
3.36 de
F-test
351
3.92 bcd
117
2.80 e
234
4.16 abc
F-test
Capsaicin
0.25
58,450 abc
0.37
43,631 c
46,371 bc
50,725 abc
0.28
0.37
0.28
0.33
0.35
*
CV(%)
17.50
**
16.14
N
K
NxK
L*
ns
ns
L**
ns
ns
CV(%)
0.3
0.37
0.28
*
16.67
0.31
**
15.91
9.38
7.62
8.96
8.96
7.08
7.81
8.29
**
Capsaicinoi
d
mg plt-1
357.37
250.90
314.68
226.98
16.16
ns
30.00
L**
ns
ns
ns
ns
ns
7.35
8.7
6.72
**
15.39
7.5
ns
43.85
P
K
Growing Media (%)
Fresh yield
Dried yield
g plt-1
351.86
124.63
1.16
1.19351.71
abc
447.53
301.54
1.33
a
372.55
1.00
cd
324.25
0.7
4.71
0.84 a
0.58 a
0.80 b
0.46 f
116.80
140.15
90.85
295.13
125.19
121.34
109.98
285.93
280.88
342.20
105.86
76.53
126.64
1.13 abcd
0.99 cd
1.06 bcd
ns
0.73 c
0.40 h
0.74 c
0.52 c
0.68 d
0.43 g
0.64 e
0.47 e
26.81
ns
26.60
0.65 e
0.49 d
ns
ns
ns
ns
ns
ns
0.67 d
0.47 e
0.72 c
0.57 b
0.60 f
0.50 d
0.93 d
1.26 ab
0.99 cd
ns
42.42
351
3.36 de
N
L*
ns
ns
Q*
L*
L**
K
ns
ns
ns
Q*
L*
L**
ns
ns
QxQ
LxQ
LxQ
Assoc.Prof.Dr.Sungcom Techawongstien
Department of Horticulture, Faculty of Agriculture
LxL
xK
Khon KaenN
University
1.19 abc
ns
16.15
Relative humidity and temperature during the experiments.
100
95
90
K
Capsaicin
0
0
58,450 abc
180
117
234
351
43,631 c
46,371 bc
50,725 abc
20,082 c
22,612 bc
24,516 bc
63,713 c
68,984 bc
75,242 abc
250.90
314.68
226.98
351.71
447.53
301.54
116.80
140.15
90.85
225
117
234
351
54,726 abc
62,799 a
63,352 a
26,621 bc
28,516 ab
29,116 ab
81,347 abc
91,315a
92,468 a
328.79
372.36
349.11
372.55
324.25
295.13
125.19
121.34
109.98
270
117
234
351
59,712 ab
61,580 ab
61,268 ab
26,979 bc
34,938 a
29,750 ab
86,690 ab
96,518 a
91,018 a
305.90
254.51
391.35
285.93
280.88
342.20
105.86
76.53
126.64
N
mg l-1
85
80
75
70
Capsaicinoi
d
85,340 ab
Capsaicinoi
d
mg plt-1
357.37
32
Dihydrocapsaici
n
SHU
26,890 bc
RH (%)
Fresh yield
Dried yield
g plt-1
351.86
124.63
Temp (oC)
65
F-test
CV(%)
*
17.50
**
16.14
**
16.16
ns
30.00
ns
26.81
ns
26.60
60
N
K
NxK
L*
ns
ns
L**
ns
ns
L**
ns
ns
ns
ns
ns
ns
ns
ns
ns
ns
ns
F-test
Rainy
season16.67*
CV(%)
**
15.91
**
15.39
ns
43.85
ns
Dry season
42.42
ns
16.15
55
50
Assoc.Prof.Dr.Sungcom Techawongstien
Department of Horticulture, Faculty of Agriculture
Khon Kaen University
30
28
26
24
22
20
Fruit Growth and Capsaicinoids Content of Chile pepper var.
Yodson.
4.5
4
3.5
Dihydrocapsaici
n
N
K
Capsaicin
Placenta thickness
(x10 mm)
Fresh wt. (g)
mg l-1
SHU
0
0
58,450 abc
26,890 bc
180
Dry wt. (g)
225
g or x10 mm
3
270
2.5
Capsaicinoi
d
85,340 ab
Capsaicinoi
d
mg plt-1
357.37
160,000
Fresh yield
Dried yield
g plt-1
351.86
124.63
117
234
351
43,631 c
20,082 c
46,371 bc
22,612
Casaicinoids
(SHU)bc
50,725 abc
24,516 bc
63,713 c
68,984 bc
75,242 abc
250.90
314.68
226.98
351.71
447.53
301.54
116.80
140.15
90.85
120,000
117
234
351
54,726 abc
62,799 a
63,352 a
26,621 bc
28,516 ab
29,116 ab
81,347 abc
91,315a
92,468 a
328.79
372.36
349.11
372.55
324.25
295.13
125.19
121.34
109.98
100,000
117
234
351
59,712 ab
61,580 ab
61,268 ab
26,979 bc
34,938 a
29,750 ab
86,690 ab
96,518 a
91,018 a
305.90
254.51
391.35
285.93
280.88
342.20
105.86
76.53
126.64
80,000
2
F-test
CV(%)
*
17.50
**
16.14
**
16.16
ns
30.00
ns
26.81
ns
26.60
1.5
N
K
NxK
L*
ns
ns
L**
ns
ns
L**
ns
ns
ns
ns
ns
ns
ns
ns
ns
ns
ns
F-test
CV(%)
*
16.67
**
15.91
**
15.39
ns
43.85
ns
42.42
ns
16.15
1
140,000
60,000
40,000
20,000
0.5
0
5
10
15
Assoc.Prof.Dr.Sungcom
Techawongstien
Department of Horticulture, Faculty of Agriculture
Khon Kaen University
0
20
25
DAF
30
35
40
SHU
5