Influence of Mimosa pigra-Based Bio Ferti lizer on the Sensory Properti es of MI-2 Chili Peppers (Capsicum annum)

This study investigates the impact of Mimosa pigra-based bio fertilizers on the sensory properties of MI-2 chili pods (Capsicum annum). Utilizing Mimosa pigra-based bio fertilizers, this research examines how organic farming practices influence the sensory quality of MI-2 chili pods. The organic fertilizer was formulated by cutting Mimosa pigra into small pieces prior to its flowering stage and allowing them to decompose fully in a pit over a period of six months. The experiment was conducted using a randomized but complete block design, comprising four distinct treatments and nine replicates each. The first treatment consisted of a fertilizer mixture incorporating Mimosa pigra (MP). The second treatment combined Mimosa pigra with calcium carbonate (MP+C). The third treatment included a combination of Mimosa pigra and inorganic fertilizer (MP+IF). Additionally, a negative control (NC) treatment was included for comparative purposes. Each pot mixture was prepared using a combination of garden soil, goat manure, and sand at a 2:2:1 ratio. After comparing sensory ratings across the treatments using ANOVA, post-hoc tests were performed with significance defined at p < 0.05. The mean scores with 95% confidence intervals were used to present the results. A group of fifty participants joined in a sensory evaluation that evaluated the taste, color, texture, odor, and overall acceptability of the mixture using a 5-point hedonic scale. When compared to other treatments, chili pods treated with MP biofertilizer were rated as having the best overall acceptance (p = 0.02) and taste (p = 0.03). Pods from the MP+C, MP+IF and NC ferti lizers are among the most preferred in term of colour and texture. More importantly, the overall acceptability of the chili pods grown with the MP fertilizer was found to be the most preferred by the study participants. Also, the findings aim to enhance our understanding of the role of sustainable agricultural practices in shaping food quality and maintaining the cultural relevance of chili peppers in culinary traditions. Keywords: Hedonic scale; Mimosa pigra; Organic fertilizer; Questi onary survey