USO DA CINZA VEGETAL NA GERMINAÇÃO E PRODUÇÃO DE MUDAS DE PIMENTÃO

Abstract

The objective of this study was to evaluate the germination and development of bell pepper seedlings according to the application of vegetable ash in the semi-arid region of Piaui. The experiment was carried out in a protected environment, located at the State University of Piaui, in the municipality of Picos, from April to June 2019. The experimental design was completely randomized, with eight treatments and five replications. The evaluated treatments were composed of the combination of vegetable ash and soil on the volume basis, in addition to the use of the commercial substrate, Tropstrato HT®. The soil used came from an area of native vegetation at the State University of Piaui. Vegetable ash was collected in ceramic ovens in the municipality of Picos – PI. The cultivar used was the Ikeda hard shell bell peppers brand. Sowing was carried out in 2000 ml pots, at the density of 5 seeds.value-1, at a depth of 0.5 cm. At 15 days after sowing, thinning was carried out, leaving only one pot-1 plant. The germination percentage and germination speed index evaluations were performed between seven and 10 days after sowing. At 45 days after sowing, plant height, root length, number of leaves, stem diameter, root volume, fresh shoot weight, fresh root weight, dry shoot weight, dry root weight and total dry mass were evaluated. Subsequently, the relationship between plant height and shoot dry matter and Dickson’s quality index were determined. The best results were obtained at a concentration of 5% vegetable ash. The ash concentration from 20% provided a significant reduction in the germination and development of the pepper seedlings. Vegetable ash showed economic and environmental potential, to be used by family farmers in the region.