Effect of Physic Nut Seed Cake on Common Bean Development and Clay Dispersion of Soil
More details
Hide details
Agronomy Department, Technical University of Manabí (UTM), Portoviejo, Manabí, Ecuador
Agricultural Research Institute of Paraná State (IAPAR), Londrina, Brazil
Agronomy Department, State University of Londrina (UEL), Londrina, Brazil
Submission date: 2018-10-21
Final revision date: 2018-12-15
Acceptance date: 2019-05-29
Online publication date: 2020-02-06
Publication date: 2020-03-31
Corresponding author
Freddy Zambrano Gavilanes   

Universidad Técnica de Manabí
Pol. J. Environ. Stud. 2020;29(3):2177-2184
Jatropha cake is a residue rich in nutrients that when used as organic fertilizer can contribute to plant development and soil properties improvement. Thus, this study aimed to evaluate Jatropha cake, digested and non-digested, on common bean plant (IPR-Colibri) growth and in soil properties. A greenhouse experiment was carried out in a sand-clay-loam soil to assess the effect of Jatropha cake (non-digested and digested) on soil Ca2+, Mg2+, Al3+, pH, organic carbon and clay dispersion in water and on plant leaf area, height, stem diameter, number of nodules, dry mass of root and shoot and, phosphorus (P) uptake in the shoot. The amount of Jatropha cake applied was calculated based on the equivalent to P content (50, 100, 200 and 300 kg P ha-1). It included two treatments: control and mineral fertilization. The Jatropha non-digested cake in doses of 200 and 300 kg P ha-1 inhibited seedling emergence, while a dose of 50 kg P ha-1 had positive influence on the development of the plants and in the P uptake in the shoot. There were water-dispersed clay values reduction and an increase in organic carbon with applications of Jatropha non-digested cake into the soil.
Journals System - logo
Scroll to top