Characterisation of antioxidant compounds in sweet bell pepper (<i>Capsicum annuum</i> L.) under organic and conventional growing systems

Abstract

Organic growing increased the level of antioxidant compounds such as carotenoids, phenolic compounds and vitamin C in sweet bell pepper. The second significant factor affecting the antioxidant compound content of sweet bell pepper was variety. It would be necessary to continue this study as a long-term experiment in order to eliminate the influence of seasonality.