A functionally sustainable approach to producing pure agricultural products
DOI:
https://doi.org/10.31989/ffhd.v16i1.1775Abstract
Background: Functional foods address dietary needs and promote health by harnessing bioactive compounds. Peppers, a staple crop worldwide, are vital for nutrition and the economy. Biohumus enhances soil microbial activity, improves plant nutrition, and stimulates the activation of bioactive components in crops.
Objective: This study evaluates the effectiveness of microbial biohumus, developed by the "Hrant Petrosyan Scientific Center," in increasing the yield and quality of three pepper varieties: Loshtak, Arajnek, and Jermatnayin Hska.
Methods: Seedlings of the pepper varieties, provided by the “Vegetable and Technical Crops Scientific Center” CJSC of the RA Ministry of Economy, were cultivated in vegetative containers with 85 kg of soil at the “Hrant Petrosyan Scientific Center of Soil Science, Agrochemistry and Melioration,” a branch of the ANAU Foundation. Growth and development parameters were measured throughout the experiments, and the contents of ascorbic acid and chlorophylls a and b were determined.
Novelty: This study introduces an organic fertilizer tailored for sustainable agriculture. Biohumus not only boosts yield but also enhances the functional and nutritional quality of crops, aligning with global trends in functional food production.
Results: The application of biohumus as a biofertilizer significantly increased the yield of the three pepper varieties:
- Arajnek: 33.3% increase (304 c/ha) compared to the control (228 c/ha).
- Jermatnayin hska: 51.3% increase (237 c/ha) compared to the control (191 c/ha).
- Loshtak: 50.04% increase (360 c/ha) compared to the control (239.8 c/ha).
Combining biohumus with inorganic fertilizers (NPK) resulted in even higher yields:
- Arajnek: 82% increase (415 c/ha).
- Jermatnayin hska: 75.05% increase (342 c/ha).
- Loshtak: 81.8% increase (436 c/ha).
Additionally, biohumus application enhanced chlorophyll content (a+b: 18.78 mg/l) compared to the control (15.0 mg/l) and increased ascorbic acid levels, particularly in Jermatnayin hska fruits treated with N60P60K60.
Conclusion: The application of biohumus offers a sustainable approach to agricultural practices. It improves yield while reducing the need for chemical fertilizers, thereby supporting the production of functional foods.
Keywords: Pepper varieties, biohumus, food functionality, yield, quality
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Copyright (c) 2026 Tatevik Jhangiryan, Gayane Gasparyan, Marina Barseghyan, Inga Beglaryan, Sevak Daveyan, Surik Hunanyan
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