Table 9 Effect of compost tea, dry yeast and their mixture on leaf mineral contents (N, P, and K %) of sweet pepper during 2018/2019 and 2019/2020

Control

2.30^g

2.57

0.53^g

0.59^g

1.93^h

1.95ⁱ

CT 10 L./fed

2.36^g

2.69

0.54^fg

0.62^f

2.04^g

2.07^h

CT 20L./fed

2.75^e

2.86^f

0.61^de

0.65^e

2.13^e

2.18^f

DY 3 g/L

2.55^f

2.80^fg

0.57^ef

0.64^e

2.09^f

2. 12^g

DY 6 g/L

3.17^d

3.30^e

0.64^cd

0.68^d

2.18^d

2.22^e

CT 10L./fed. + DY 3 g/L

3.44^c

3.63^d

0.65^c

0.70^c

2.21^c

2.25^d

CT 10L./fed. + DY 6 g/L

3.53^bc

4.13^c

0.72^b

0.71^bc

2.23^c

2.29^c

CT 20L./fed. + DY 3 g/L

3.65^b

4.48^b

0.75^ab

0.73^b

2.26^b

2.33^b

CT 20 L./fed. + DY 6 g/L

4.23^a

4.79^a

0.78^a

0.76^a

2.33^a

2.45^a