Pepper (Capsicum annuum) is an important global crop but is highly vulnerable to root rot diseases caused by
Rhizoctonia solani, Fusarium solani, and Pythium debaryanum, resulting in substantial yield losses. This study
investigated the effectiveness of root encapsulation with biological and chemical inducers in controlling root rot and
enhancing plant resistance. Conducted under glasshouse conditions, the experiment compared encapsulated and nonencapsulated root treatments. Encapsulated roots were coated with an alginate-based biopolymer containing
Trichoderma asperellum, Bacillus subtilis, clove oil, ascorbic acid, or potassium sorbate, while non-encapsulated
roots received direct treatments. Disease incidence, defense enzyme activities (peroxidase, polyphenol oxidase, and
chitinase), and biochemical constituents (total phenolics) were evaluated. The findings revealed that root
encapsulation significantly enhanced disease suppression, boosted defense enzyme activity, and increased key
biochemical compounds. Among treatments, encapsulated clove oil application provided the highest disease
resistance. These results highlight root encapsulation as a promising strategy for sustainable disease management
and improved pepper cultivation.