Production and quality of okra produced with mineral and organic fertilization

Abstract

Okra, Abelmoschus esculentus (L.) Moench, is a vegetable with annual fruit native to hot regions of Africa, well adapted to the conditions of the Northeast and Southeast regions of Brazil, where it is widely used by small farmers. This study aimed to evaluate the effect of mineral and organic fertilization on the production and quality of okra fruits. The experiment was conducted in randomized block design, with three replicates and eleven treatments defined according to a Baconian matrix. Treatments consisted of doses of N (0, 100, 200 and 300 kg ha-1), P (0, 100, 200 and 300 kg ha-1) and K (0, 80, 160 and 240 kg ha-1), as well as absence and presence of organic compost (30 t ha-1). The following parameters were evaluated: plant height, stem diameter, number of leaves, production of fruits plant-1, number of fruits plant-1, fruit length and diameter and fruit quality (pH, soluble solids, titratable acidity, vitamin C and electrical conductivity). The crop is demanding in terms of K and N fertilizations, with increments of 15.8 and 36% in the mean number and diameter of fruits, respectively. Organic fertilization did not influence the vegetative growth of okra, but was beneficial to the production of fruits with higher vitamin C content, 52% higher than the contents found in fruits produced without such input.

Preservation by lactic fermentation and physicochemical characterization of okra produced underwater salinity and potassium fertilization

“…It was also verified that fermentation with formulation 3 (100 g L -1 KCl) led to reductions in soluble solids, with a decrease of 20.38% when compared to formulation 4. The results obtained are higher than those found by Santos, Pereira, Medeiros, Costa and Pereira (2019), who evaluated the production and quality of okra fruits produced with mineral and organic fertilization and observed soluble solids contents ranging between 5.81 and 5.93 °Brix of fresh okra fruits. Therefore, it can be inferred that the adoption of lactic fermentation in okra fruits improved a sensory attribute (total soluble solids content) because, during the process of obtaining fermented pickles, lactic bacteria produce organic acids, aldehydes, ketones, and other organic compounds that confer special sensory characteristics to this product (Lima et al, 2006).…”

Effects of organic and inorganic fertilization with bio-inoculants on the sustainable management of plant-parasitic nematodes infesting okra (Abelmoschus esculentus)

“…Various treatments were also found to enhance ascorbic acid content. The enhancement of ascorbic acid content in okra crops treated with organic matter like neem cake and biofertilizer could be due to slowly but continuously providing both macro-and micronutrients that could have contributed to the assimilation of carbohydrates that help in the synthesis of ascorbic acid (Bahadur et al, 2009;Santos et al, 2019;El-Beltagi et al, 2019;. Moreover, Abd El-Aal and Salem (2018) showed that Azotobacter chroococcum EMCCN1458, Bacillus megaterium, Bacillus circulans and Azospirillum lipoferium D178 inoculation enhanced the total phenolics, flavonoids and ascorbic acid contents in the moringa plant.…”

Development of Organic Briquettes from Slaughterhouse Waste as Nutrient Source for Plant Growth

“…Length of the fruits increased with increase in nutrient content of the briquettes. An increase in nitrogen content could enhance various biological processes in plants [40]. Weight of the fruits obtained by using organic briquette as a nutrient source was the highest for T10 (15.35±0.18 gm) and the lowest for control (12.07±0.15 gm), with T10 differing significantly (p<0.05) from all other treatments.…”