Caracterização físico-química do composto fermentado Bokashi produzido em propriedade rural no sul do Brasil

Bokashi is fermented organic compost capable of improving the physical, chemical, and biological conditions of the soils. The compost action in the agricultural production system is influenced by its preparation, resulting in products with different physicochemical characteristics. The study aimed to characterize bokashi produced on-farm and compare it with commercial products. The produced composts in southern Brazil were obtained through efficient microorganisms (EM), collected in an area of permanent preservation, and kefir. Two commercial composts were used for comparison (Plantae FertTM and Bokashi Sementes BrasilTM). Physical characteristics related to apparent specific gravity, water content, and water retention capacity and chemical characteristics related to nutrient contents, pH, and electrical conductivity were analyzed. For the physical characteristics, the mean and standard deviation were determined. The data from chemical parameters were submitted to the analysis of variance, and the means were compared by the Tukey test with 5% significance. Bokashi produced on-farm and commercial Bokashi showed similar physical characteristics. Commercial bokashi composts showed higher contents of nutrients than the composts produced on-farm. The analyzed composts showed adequate physicochemical parameters, with no factors limiting their use in agriculture.    Bokashi é um composto orgânico fermentado capaz de melhorar as condições físicas, químicas e biológicas dos solos. A ação do composto no sistema de produção agrícola é influenciada pelo preparo, resultando em produtos com diferentes características físico-químicas. O objetivo do estudo foi caracterizar o Bokashi produzido em propriedade rural e comparar com produtos comerciais. Os compostos produzidos no sul do Brasil foram obtidos através de microrganismos eficientes (EM), coletados em área de preservação permanente, e kefir. Dois compostos comerciais foram utilizados para comparação (Plantae Fert® e Bokashi Sementes Brasil®). Foram analisadas características físicas relacionadas à massa específica aparente, teor de água e capacidade de retenção de água, características químicas relacionadas ao teor de nutrientes, pH e condutividade elétrica. Para as características físicas, foram determinados a média e o desvio padrão. Os parâmetros químicos foram submetidos à análise de variação e as médias comparadas pelo teste de Tukey com 5% de significância. O Bokashi produzido e comercial apresentaram características físicas semelhantes. Os compostos comerciais de Bokashi apresentaram características químicas superiores aos compostos produzidos na propriedade rural. Os compostos analisados apresentaram parâmetros físico-químicos adequados, não havendo fatores limitantes ao seu uso na agricultura

Comparison of lots of pea seeds produced in northwest of Paraná

The establishment of the crop demands the use of seeds that allow the plants to perform better in adverse conditions. The study aimed to compare lots of pea seeds produced in the northwestern region of Paraná. The experiment was carried out in a completely randomized design with seven seed lots and four replications. The seeds were obtained in field production, with similar management conditions. The determination of the weight of a thousand seeds, water content, electrical conductivity, percentage of germination, fresh and dry mass of the aerial part and root of the seedlings performed. The data were subjected to analysis of variance and the means compared by the Tukey test with 5% significance. The physiological potential not directly related to the seed mass; of the pea lots produced under adverse conditions, lots L3 and L4 showed superior quality. The physiological tests of electrical conductivity and germination differentiated the quality of the seeds. According to the selection criteria, the seeds of four pea lots showed germination higher than 85%, being the seeds of the lot L3 and L4 presented superior quality

DETERMINATION OF WATER CONTENT IN GRAINS WITH MICROWAVE OVEN

The determination of water content is essential for the maintenance of grain quality, and an evaluation of alternative methods for quantification allows to increase the efficiency of the process and bring benefits to the productive sector. The study aimed to analyze the efficiency of using microwave ovens to determine the water content in grains. The work was carried out in a completely randomized design in a 4x6 factorial scheme, with four species (peanut, sunflower, soybean and wheat) and six microwave drying periods (0.5, 1, 1.5, 2, 2.5, and 3 minutes), with four replications. Data were subjected to descriptive analysis to characterize the samples, and regression analysis to analyze differences between methods as a function of drying time. The determination of water content in grains, sunflower, soybeans and wheat in a domestic wave oven is feasible when a drying time of 3 minutes is adopted

DETERMINATION OF WATER CONTENT IN GRAINS WITH MICROWAVE OVEN

The determination of water content is essential for the maintenance of grain quality, and an evaluation of alternative methods for quantification allows to increase the efficiency of the process and bring benefits to the productive sector. The study aimed to analyze the efficiency of using microwave ovens to determine the water content in grains. The work was carried out in a completely randomized design in a 4x6 factorial scheme, with four species (peanut, sunflower, soybean and wheat) and six microwave drying periods (0.5, 1, 1.5, 2, 2.5, and 3 minutes), with four replications. Data were subjected to descriptive analysis to characterize the samples, and regression analysis to analyze differences between methods as a function of drying time. The determination of water content in grains, sunflower, soybeans and wheat in a domestic wave oven is feasible when a drying time of 3 minutes is adopted

WATER CONTENT IN PEANUT SEEDS ACCORDING TO CONDITIONS OF THE STORAGE ENVIRONMENT

The conditions of the storage environment can influence the quality of seeds or grains in relation to commercial quality, deterioration and nutritional characteristics, mainly as a function of temperature and relative humidity. The objective of this study was to analyze the influence of temperature and relative humidity of storage on the water content of peanut seeds. The experiment was developed in a completely randomized design, in factorial scheme 5 x 9, with five temperatures (5, 10, 15, 20 and 25°C) and nine conditions of relative humidity, each condition had nine repetitions. The seeds were stored in airtight packaging with saturated solutions to maintain a constant condition. The water content in the seeds was evaluated in each condition. The data were subjected to analysis of variance, correlation, regression, multivariate analysis and adjustment with mathematical models. Relative humidity was more expressive in changing the equilibrium water content. The Chung-Pfost model was the most suitable to represent the sorption process in peanut seeds

Caracterização físico-química do composto fermentado Bokashi produzido em propriedade rural no sul do Brasil

Bokashi is fermented organic compost capable of improving the physical, chemical, and biological conditions of the soils. The compost action in the agricultural production system is influenced by its preparation, resulting in products with different physicochemical characteristics. The study aimed to characterize bokashi produced on-farm and compare it with commercial products. The produced composts in southern Brazil were obtained through efficient microorganisms (EM), collected in an area of permanent preservation, and kefir. Two commercial composts were used for comparison (Plantae FertTM and Bokashi Sementes BrasilTM). Physical characteristics related to apparent specific gravity, water content, and water retention capacity and chemical characteristics related to nutrient contents, pH, and electrical conductivity were analyzed. For the physical characteristics, the mean and standard deviation were determined. The data from chemical parameters were submitted to the analysis of variance, and the means were compared by the Tukey test with 5% significance. Bokashi produced on-farm and commercial Bokashi showed similar physical characteristics. Commercial bokashi composts showed higher contents of nutrients than the composts produced on-farm. The analyzed composts showed adequate physicochemical parameters, with no factors limiting their use in agriculture.    Bokashi é um composto orgânico fermentado capaz de melhorar as condições físicas, químicas e biológicas dos solos. A ação do composto no sistema de produção agrícola é influenciada pelo preparo, resultando em produtos com diferentes características físico-químicas. O objetivo do estudo foi caracterizar o Bokashi produzido em propriedade rural e comparar com produtos comerciais. Os compostos produzidos no sul do Brasil foram obtidos através de microrganismos eficientes (EM), coletados em área de preservação permanente, e kefir. Dois compostos comerciais foram utilizados para comparação (Plantae Fert® e Bokashi Sementes Brasil®). Foram analisadas características físicas relacionadas à massa específica aparente, teor de água e capacidade de retenção de água, características químicas relacionadas ao teor de nutrientes, pH e condutividade elétrica. Para as características físicas, foram determinados a média e o desvio padrão. Os parâmetros químicos foram submetidos à análise de variação e as médias comparadas pelo teste de Tukey com 5% de significância. O Bokashi produzido e comercial apresentaram características físicas semelhantes. Os compostos comerciais de Bokashi apresentaram características químicas superiores aos compostos produzidos na propriedade rural. Os compostos analisados apresentaram parâmetros físico-químicos adequados, não havendo fatores limitantes ao seu uso na agricultura

Resíduos orgânicos e composto fermentado bokashi no desenvolvimento de mudas de couve-flor

The formation of seedlings reflects the culture's performance, and the substrate may influence the obtainment of seedlings. Bokashi compost and organic residues can change substrate characteristics and influence seedling development. The present study aimed to analyze the development of cauliflower seedlings by adding bokashi-type fermented compost and agricultural residues to the substrate. The experiment was performed in a completely randomized design in a 5x2 factorial scheme, with five conditions of agricultural residues (control (no residues), coffee residue, yerba mate residue, corn residue, and residue mixture (coffee, yerba mate, and corn)) two conditions of bokashi addition (with (5%) and without) and 18 repetitions. The sowing of cauliflower was performed in polyethylene trays and kept in a protected environment for 30 days. Fresh and dry mass of shoots (stem and leaves), number of leaves per seedling, relative water content (RWC) in leaves, and leaf pigments were evaluated. Data analysis of variance and comparison of means done by the Tukey test, multivariate analysis, and linear correlation. The bokashi compost favored the development of cauliflower seedlings. However, the addition of agricultural residues demonstrated efficiency only when incorporated with bokashi. The use of the residue mixture rendered the best performance of the cauliflower seedlings by adding organic residues to the substrate.A formação de mudas apresenta reflexo sobre o desempenho da cultura, podendo ser influenciada pelo substrato utilizado. A utilização de composto bokashi e resíduos orgânicos pode alterar características do produto e influenciar no desenvolvimento das mudas. Dessa forma, o estudo teve como objetivo avaliar o efeito de resíduos orgânicos e composto fermentado bokashi no desenvolvimento de mudas de couve-flor. O experimento foi conduzido em delineamento inteiramente casualizado em esquema fatorial 5x2, sendo cinco condições de resíduos agrícolas (controle (sem resíduos), resíduo de café, resíduo de erva-mate, resíduo de milho e mistura de resíduos (café, erva-mate e milho)) duas condições de adição de bokashi (com (5%) e sem) e 18 repetições. A semeadura da couve-flor foi realizada em bandejas de polietileno, sendo mantidas em ambiente protegido durante 30 dias. Foram avaliadas a massa fresca e seca da parte aérea (caule e folhas), número de folhas por muda, conteúdo relativo de água (CRA) nas folhas e pigmentos foliares. Os dados foram submetidos à análise de variância, e comparação de médias pelo teste Tukey, análise multivariada e correlação linear. O composto bokashi melhorou o desenvolvimento das mudas de couve-flor. A adição dos resíduos agrícolas apresentou eficiência apenas quando incorporada com bokashi. Ao utilizar resíduos no substrato, o melhor desempenho foi obtido para utilização da mistura de resíduos