scholarly journals Effects of Different Organic Fertilizers on Growth, Yield and Quality of Capsicum Annuum L. Var. Kulai (Red Chilli Kulai)

2017 ◽  
Vol 14 (1) ◽  
pp. 185-192 ◽  
Author(s):  
Mohammad Moneruzzaman Khandaker ◽  
Fatin Rohani ◽  
Tahir Dalorima ◽  
Nashriyah Mat
Keyword(s):  
Capsicum Annuum ◽  
Growth Yield ◽  
Organic Fertilizers ◽  
Capsicum Annuum L ◽  
Yield And Quality

scholarly journals Effect of Organic and Inorganic Fertilizers on the Yield and Quality of Jalapeño Pepper Fruit (Capsicum annuum L.)

Agriculture ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 208
Author(s):  
Ana Alejandra Valenzuela-García ◽  
Uriel Figueroa-Viramontes ◽  
Enrique Salazar-Sosa ◽  
Ignacio Orona-Castillo ◽  
Miguel Ángel Gallegos-Robles ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Organic Fertilizers ◽  
Salmonella Spp ◽  
Capsicum Annuum L ◽  
Yield And Quality ◽  
P Content ◽  
Pepper Fruit ◽  
Microbiological Analyses ◽  
Organic And Inorganic Fertilizers

Organic fertilizers were evaluated on jalapeno pepper (Capsicum annuum L.) and on their effect on the soil content of nitrogen (N), phosphorus (P), electrical conductivity (EC), pH and organic matter (OM), at the Experimental Station of the Agriculture and Zootechnics Faculty (FAZ-UJED), Ejido Venecia, Durango, México. The assayed experimental fertilizers were vermicompost (VC) with 0 and 3 Mg ha−1, in factorial combination with solarized manure (SM), with 0, 40, 80, and 120 Mg ha−1, and an inorganic fertilization nitrogen-phosphorus-potassium (NPK) at 150–100–00 Mg ha−1. Microbiological analyses were performed to evaluate the presence of Salmonella spp. The highest yield was 56.2 Mg ha−1 with 120 Mg ha−1 SM, which was statistically similar to 40 and 80 Mg ha−1; the highest P content (70.7 mg kg−1) and OM (3.7%) occurred with 120 Mg ha−1 SM. The inorganic fertilizer reflected the lowest OM (1.1%). Nutrients provided by SM were sufficient to satisfy the crop needs. Values of pH, EC and N were not affected by SM. The fruit quality was not affected by the organic fertilizers. Most fruits were classified as Second-Class Quality (60%), followed by First-Class Quality (25%). Microbiological analyses were negative for Salmonella spp., suggesting that the SM is effective in its elimination.

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