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Abstract
The study aims to evaluate the effect of different levels of wood vinegar as a nutrient availability enhancer in eggplant. The treatments used in the study were Treatment 1 (No application of wood vinegar), Treatment 2 (0.5% of wood vinegar), Treatment 3 (0.67% of wood vinegar), and Treatment 4 (1% of wood vinegar).
 Based on the study results, the average height of plants showed a significant difference among the treatments. The other parameters, average growth increment, average stem diameter, average number of days to flower initiation, the average length of fruits, and an average weight of fruits, showed high significance among treatments. The result was supported by LSD that showed significant differences in control and among the treatments. Therefore, the application of Treatment 4 is the recommended ratio in eggplant production.
 Hence, researchable areas need to be addressed, such as evaluating the continuous use of wood vinegar in eggplant production, and challenge literature stating that wood vinegar should be stopped one week before harvesting. Additional research on time and level of wood vinegar for insect control is recommended.
Highlights
RationaleEggplant (Solanum melongena L.) is widely grown in the Philippines and is one of the most important vegetables
Additional research on time and level of wood vinegar for insect control is recommended
According to (Philippine Statistics Authority, 2021), in the fourth quarter of 2020, eggplant production was 23.13 thousand metric tons, down -5.9% from the 24.57 thousand metric tons produced in the same quarter of
Summary
Eggplant (Solanum melongena L.) is widely grown in the Philippines and is one of the most important vegetables. Young fruits can be roasted, stuffed, curried, pickled, or combined with other vegetables in Ilocano dishes such as pinakbet and dinengdeng. This vegetable is high in potassium, iron, protein, and vitamins A and B. It is fat-free and has a naturally lowcalorie count. According to (Philippine Statistics Authority, 2021), in the fourth quarter of 2020, eggplant production was 23.13 thousand metric tons, down -5.9% from the 24.57 thousand metric tons produced in the same quarter of The eggplant's skin is referred to as "nasunin." Nasunin is a potent antioxidant and scavenger of free radicals that have been shown to protect all membranes (Business Diary PH, 2020).
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