Use and quantification of efficient microorganisms in the development and production of peppers (Capsicum spp.)

Abstract

The societal pressure for more sustainable agricultural practices drives interest in organic farming, especially within family agriculture, although it has not yet reached the efficacy of traditional agriculture. Effective Microorganisms (EM) hold promise as supplements to organic fertilization, as they accelerate organic matter decomposition and enhance nutrient availability for plants. This study investigated the impact of two types of EM collected in Alegre and Barra de São Francisco, Espírito Santo State, on pepper cultivation, comparing them with commercial EM and standard organic fertilization. Parameters such as plant height, stem diameter, number and mass of fruits, and microbial composition were analyzed. The Alegre EM stood out, yielding better growth and production metrics. The Barra de São Francisco EM also had a positive impact, particularly on fresh aerial part mass and height. Microbiological analysis revealed differences in microbial communities among the EM. It is concluded that the use of EM in conjunction with organic fertilization can benefit pepper cultivation.