10Oct 2017


  • Laguna State Polytechnic University, L. De Leon Street, Siniloan Laguna, Philippines.
Crossref Cited-by Linking logo
  • Abstract
  • Keywords
  • References
  • Cite This Article as
  • Corresponding Author

A field experiment was conducted to determine the growth and yield performance of two hot pepper varieties using fermented plant materials as foliar fertilizers. A 2x6 factorial split plot design in randomized complete block design (RCBD) with four replications was employed. Factors included two hot pepper varieties (A1 = Pinatubo and A2 = Red Hot) and five different plant sources for fermented plant juices (B2 = banana pseudostem + santing (Calopogonium muconoides) leaves, B3 = banana pseudostem + wedelia (Wedelia trilobata L.) leaves, B4 = banana pseudostem + acacia (Acacia seyal L.) leaves, B5 = banana pseudostem + madre de cacao (Gliricidia sepium Jacq.) leaves, and B6 = combination of all fermented plant juice materials. No fermented plant juice was applied on the control plants (B1). Data indicated an interaction effect in terms of number of fruits per plant, weight of fruits per plant, and computed yield per hectare compared to the rest of the parameters which indicated no interaction effect. Red Hot variety obtained better performance in terms of number of days from transplanting to flowering and number of fruits per plant while Pinatubo variety performed better in terms of stem diameter per plant, length of fruits, weight of fruits and computed yield per hectare. Plants fertilized with banana pseudostem + wedelia (Wedelia trilobata) leaves as fermented plant juice gave the highest performance in terms of stem diameter and with interaction of variety and fertilizer in terms of weight of fruits per plant, computed yield per hectare. Pinatubo variety had the higher yield per hectare compared to Red Hot variety. Among the fermented plant materials evaluated, banana pseudostem + wedelia leaves has the best potential as nutrient source for organic hot pepper production.

  1. Buenaventura CV and Bulong MP (2011). Community Based Participatory Action Research on Organic Vegetables Production Project (Annual Report Vegetable Farming-Bureau of Agricultural Research. Downloaded on January 21, 2014 at (http://www.bar.gov.ph/vegetablefarming).
  2. Fekadu M and Dandena G (2006). Review of the Status of Vegetable Crops Production and Marketing in Ethiopia, Uganda J. Agric. Sci. 12(2):26-30. Downloaded on February 15 2015 at (http://www.academicjournals.org/journal/...842C5B547).
  3. Miller SA, Ikeda DM, Weinert EW, Chang KCS, Mc Ginn JM, Keliihoomalu C and DuPonte MW (2013). Natural Farming: Fermented Plant Juice. College of Tropical Agriculture and Human Resources.University of Hawaii at Manoa, Sustainable Agriculture 2013 S-7. Download on Feb.5, 2014 at (http://www.ctahr.hawaii.edu/oc/ freepubs/ pdf/SA-7.pdf).
  4. O?Dell W (2012). Top 10 Uses for Hot Peppers, Food, Health, Nature (1-3) Download on Jan. 20, 2014 at (http://www.toptenz.net/top-10-uses-for-hot- pepper-php).
  5. Romero E (2014). Microbial Fertilizer for Increasing and Sustaining Rice Production on Organic Area and Area Under Conversion. International Journal of Scientific and Technology Research. Volume 3, issued 8, August 2014. ISSN 2277-8616.
  6. Tesfaw A, Dechassa N and Sadik K (2013). Performance of Hot Pepper (capsicum annum) varieties as influence by Nitrogen and Phosphorus fertilizer at Bure, Upper Watershed of the Blue Nile, Northwest Ethiopia. Agricultural Sciences ISSN: 2167-0447 3 (8) : 599-608 October (2013. internationalschoolasjournal.org).
  7. Yee L (2014). Performance of Three Varieties of Finger Pepper (Capsicum annum L.) Using Different Fertilizer Sources Under Upland Condition. Graduate Studies and Applied Research, Laguna State Polytechnic University, Siniloan, Laguna, Philippines.

[Racoma, Avelino Detorio and Beato and Lolita Lovino. (2017); GROWTH AND YIELD PERFORMANCE OF HOT PEPPER (Capsicum frutescens) FERTILIZED WITH FERMENTED PLANT MATERIALS. Int. J. of Adv. Res. 5 (10). 25-30] (ISSN 2320-5407). www.journalijar.com



Article DOI: 10.21474/IJAR01/5503       DOI URL: http://dx.doi.org/10.21474/IJAR01/5503

Share this article