Carnauba Palm Residue Used in the Initial Growth and Production of Chile Pepper (Capsicum Baccatum L.)

Carnauba bagana (CB) and carbonized rice husk (CRH) have interesting chemical and physical properties for the production of seedlings and cultivation of Chile pepper. The objective was to evaluate the production of seedlings and the production of Chile pepper fruits in substrates based on CB and CRH...

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Published in:Communications in Soil Science and Plant Analysis 2024-01, Vol.55 (1), p.131-139
Main Authors: Brito Barroso, Vanessa, Yuri Ferreira Pereira, Ramón, Barbosa Pacheco, Maurivan, William de Araújo Costa, Eduardo, Salustriano da Silva-Matos, Raissa Rachel, Ferreira Moraes, Lídia, Cleidson Oliveira Evangelista, Raimundo, Lima Rodrigues, Brenda Ellen
Format: Article
Language:English
Subjects:
Biometrics
Biometry
Capsicum baccatum
Carnauba palm residues
chile pepper
family farming
Fruits
local resources
Parameters
Physical properties
Regression analysis
seedling production
Seedlings
Substrates
Transplantation
Variance analysis
Vegetables
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Summary:Carnauba bagana (CB) and carbonized rice husk (CRH) have interesting chemical and physical properties for the production of seedlings and cultivation of Chile pepper. The objective was to evaluate the production of seedlings and the production of Chile pepper fruits in substrates based on CB and CRH. The experiment was carried out in a nursery with 50% shade, in a completely randomized design with five treatments, with five replications. biometric parameters were measured before and after transplanting the seedlings. Production parameters were measured at harvest. Analysis of variance was performed and data were explored using regression analysis. The substrates significantly influenced all variables studied. It was observed that CB and CRH positively influenced biometric and productivity parameters. 61.5% CB + 38.5% CRH is recommended to obtain a greater number of fruits and greater weight of Chile pepper fruit.
ISSN:0010-3624
1532-2416
1532-4133
DOI:10.1080/00103624.2023.2262522