Efeito de diferentes doses de composto fermentado “tipo bokashi” na produção de rúcula

Abstract

Fermented compounds appear as an alternative to the use of high solubility fertilizers. These originate in Japan as bokashi and can be elaborated using different sources of animal, vegetable and mineral origin. The materials undergo a fermentation process by the action of microorganisms collected in the soils and litter of forests and/or in baking fermentations. The objective of this dissertation was to evaluate the productivity of arugula (Eruca sativa L.) applying different doses of fermented compound bokashi type. The experiment was conducted at the experimental farm of UFAM, located at BR 174, km 38, Manaus - Presidente Figueiredo - Amazonas, during the months of November to December 2017. The experimental design was in randomized blocks with five treatments and four replications. The treatments consisted of five doses of fermented compound - 0, 100, 200, 300, 400 g/m², consisting of 0, 1, 2, 3, 4 t/ha² of fermented compound - the elaboration of the compound (fermentative process) occurred over a period of ten days, with two bursts in the first three days and in the next seven days only one bump, a 300g sample was taken for analysis. The compound was incorporated three days prior to the implantation of the experiment at layer 0 at 5 cm depth. The cultivar used was the broad leaf arugula. The means of the treatments were compared by the F test at 5% probability level of analysis of variance (ANOVA) and regression analysis. The evaluated variables: height, dry and fresh mass of the root and the plant. The dose 3 t/ha² presented better agronomic performance for all analyzed variables, except for height. Demonstrating that the fermented compound - bokashi - is a viable alternative to the production of arugula vegetables for the edaphoclimatic conditions of the region of BR 174, Manaus - AM.