FIGURE 2.
Effects of BBS management on content of chlorophyll (A) and fruit quality (B–D) of sweet pepper. Fruit quality of sweet pepper include content of soluble sugar (B), soluble solids (C), and Vitamin C (D). Significant differences between different treatments are indicated as different letters on top of the data bars. The statistical analysis was determined by a Tukey’s Studentized Range (HSD) test: α = 0.05, n = 3.