Abstract
ABSTRACT Bell pepper (Capsicum annuum) is one of the most consumed vegetables around the world. Balanced fertilization is essential for growing this vegetable. The objective of this study was to evaluate the yield and morphological attributes of bell pepper under doses and times of application of biological fertilizers. Two experiments were carried out with applications of biological fertilizers prepared from manure and enriched organic compounds with cattle manure and sheep manure. The experimental design was a randomized complete block design, in a 4 x 3 + 1 factorial scheme, with three replications, referring to doses of biological fertilizers (100, 200, 300 and 400 L ha-1), times of application (0, 30 and 60 days after transplanting - DAT) and control. The evaluated variables were: total fruit weight (TFW), number of commercial fruits (NCF), number of non-commercial fruits (NNCF), fruit weight (FW), fruit diameter (FD), fruit length (FL), resistance of fruit peel (RFP), number of flower buds (NFB) and productivity (P). Biological fertilizers caused positive effects on TFW, NCF, FW and P of bell pepper. The application of cattle manure at 60 DAT and sheep manure at 30 DAT promoted a larger fruit diameter. The FW, FL and RFP were influenced by the doses and times of application of biological fertilizers. The application of biofertilizers is efficient in the production of bell pepper.
Highlights
The fruits of bell pepper (Capsicum annuum L.) have a great diversity of shapes and flavors, being found in green, red, yellow, orange or purple, depending on the variety and maturity stage
Differences were observed between the biological fertilizers for total fruit weight per plant (TFW), number of commercial fruit per plant (NCF), average fruit weight (AFW) and productivity (P)
Interactions were observed between application times and doses of biological fertilizers and between application times and biological fertilizers for fruit diameter (FD)
Summary
The fruits of bell pepper (Capsicum annuum L.) have a great diversity of shapes and flavors, being found in green, red, yellow, orange or purple, depending on the variety and maturity stage They are widely used in the cooking of various regions of Brazil, being consumed unripe or ripe, the consumption of green fruits is predominant (Santos et al, 2013). Intensive food production is usually accompanied by technology packages involving synthetic fertilizers and other agrochemicals to provide rapid and efficient responses to increased production Linked to these inputs are the harms caused to the soil and plants, causing stress of crops and chemical overload of these environments, providing fall in productivity or even making it impossible to cultivate due to desertification, depending on the degree of severity (Bertollo et al, 2015). Considering the increasing demand for food, the environmental problems facing society, the need for nutrient supply to the plants and the production costs, it is necessary to develop research in the agricultural sector that develops efficient alternatives that promote a common good among these factors, creating new perspectives of production (Chiconato et al, 2013)
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