Title
Effect of different indigenous microorganism formulations on the growth of hot pepper
Date
2013
Abstract
Indigenous microorganisms (IMO) are cheap source of fertilizers. They act as reserve source for all nutrients and add organic matter to the soil, thus increasing soil fertility. This study aims to characterize the indigenous microorganisms present in cooked rice added with molasses and evaluate its effect on the growth of hot pepper. IMO from cooked rice added with molasses (1:1 ratio) has the following chemical characteristics: 0.49% N, 0.05% P205, 1.63% K20, 84.50 ppm Mg, 18.56 ppm Ca, 2.85 ppm Mn, 1.51 ppm Fe, 0.43 ppm Zn and 0.24% Cu. Different IMO formulations were prepared containing 100%, 20% and 10% molasses. Five fungal species were obtained on the 3rd day of fermentation, Penicillium sp. and Aspergillus sp. on the 9th day and Rhizopus sp. on the 15th fermentation day. Initial results showed that hot pepper plant inoculated with IMO 100 showed an increase of 109.80% in plant height over the chemical fertilizer while plants inoculated with IMO 20 and IMO 10 gave 50% increase.
Book Title
Biofertilizer technologies for sustainable agriculture
Pagination
p. 61
Language
English
Recommended citation
Pedro, M. S.; Brown, Marilyn B.; Willauer, L. B.; and Cayabyab, C.N. G., "Effect of different indigenous microorganism formulations on the growth of hot pepper" (2013). Book Chapter. 70.
https://www.ukdr.uplb.edu.ph/book-chapters/70
En – AGROVOC descriptors
CHILLIES; INDIGENOUS ORGANISMS; FORMULATIONS; FERMENTATION; BIOFERTILIZERS