Production of Arugula Under Doses of Bokashi Fermented Compound

  •  Kirk Renato Moraes Soares    
  •  Carla Coelho Ferreira    
  •  Aurinei da Silva Ramos    
  •  Ana Cecília Nina Lobato    
  •  Therezinhade Jesus Pinto Fraxe    
  •  Henrique dos Santos Pereira    
  •  Albejamere Pereira de Castro    


Fermented composts are made from animal, plant and or/mineral materials. The fermentation process can be accomplished through the action of microorganisms collected from soils, plant litter and/or baker’s yeast. This study aimed to evaluate arugula (Eruca sativa) yields with application of different doses of bokashi-type fermented compost. The experimental design consisted of randomized blocks with five treatments (0, 100, 200, 300, 400 g m-2) and four replications. Fermentation of the compost occurred in ten days, and in this period the compost mass was turned up twice a day during the first three days and daily during the seven next days. The fertilizer was incorporated three days before planting into a 0-5 cm deep layer. The methods used for data analysis were ANOVA and regression analysis at 5% probability level. The variables examined were: number of leaves, plant height, dry and fresh weight of roots and shoots. The use of bokashi at the rate of 300 g m-2 resulted in better agronomic performance, demonstrating to be a viable alternative for the production of arugula under local edaphoclimatic conditions.

This work is licensed under a Creative Commons Attribution 4.0 License.