Use of Vermicompost in Pepper Cultive in Cd Contaminated Soil

The recurring presence of heavy metals in the soil may contaminate vegetables that are subsequently consumed by humans. Depending on the concentration, the presence of substances such as cadmium (Cd) in the human body can lead to many diseases. Due to this, it is important to conduct studies that provide quantification and removal possibilities of these elements in contaminated soils.  In this sense, the aim of this paper is to evaluate the use of vermicompost to reduce Cd uptake in pepper and study of the effects in the plants growing. To conduct the experiments, plastic worm reactors containing earthworms (Eisenia andrei) were prepared and filled with different organic matters. After 60 days with controlled temperature and humidity, the vermicompost was collected and mixed with Cd contaminated soil in different proportions, such 0:100; 25:75; 50:50; 75:25 and 100:0 of vermicompost:soil, respectively. After, plants of Capsicum annuum L. were cultivated and 70 days later, the plants were harvested, cleaned, measured, weighed and dried. Moisture, height, fresh and dry masses, fruit protein and Cd were analyzed in the vegetables. The results showed Cd presence in the plants affected the development of the peppers’ shoots and caused a reduction fruits production. Using vermicompost mixed with the soil improved plant development and uptake Cd was reduced to the plants. The best results of plant development were reached in proportions 50% of vermicompost. In conclusion, it is possible to grow pepper on soil contaminated with Cd provided it has a certain amount of vermicompost in the substrate

Nutritional characterization of Vasconcellea quercifolia A.St-Hil.: potential for the development of functional food

Abstract Vasconcellea quercifolia A.St-Hil. (Caricaceae) is a non-conventional food plant (PANC) of Brazil. The aim of this study was to investigate the physical, chemical, and nutritional properties of green and ripe fruits and medullary parenchyma of V. quercifolia A.St-Hil., in order to develop functional foods. We determined humidity, pH, ash content, protein content, carbohydrate content, fibre content, carotenoid content, ascorbic acid content, and aminograms of green and ripe fruits and of medullary parenchyma from three specimens, following existing methodologies. Green fruits had higher protein and fibre contents, and ripe fruits had higher ash, carbohydrate, and carotenoid contents, higher than other most consumed fruits. On the other hand, medullary parenchyma had higher ash content and humidity. Glutamic acid, aspartic acid, and lysine were the amino acids with the highest contents, mainly in green fruits. Aside from medullary parenchyma, used as food in the past, both green and ripe fruits can be used for the development of new food products with functional properties and potential for new alternatives for consumption