Resíduo de cogumelo no crescimento e nutrição de mudas de cacau

Abstract

Organic wastes have been employed in improving the physical-chemical properties of the substrate for seedling production. Among the several materials with potential for substrate production, the highlight is the production of shimeji mushroom (Pleurotus ostreatus). This residue has been commonly used in agricultural and forestry production, since besides the economic aspect, the environmental importance is highlighted. In view of the above, the present study aimed to evaluate the use of mushroom residue in the development and nutrition of Theobroma cacao seedlings. The experiment was carried out in a greenhouse at the Federal University of Recôncavo da Bahia, Campus Cruz das Almas - BA. Theexperiment was carried out from the completely randomized design with six replicates, and the influence of the mushroom residue on the following residue proportions was tested: soil: (0: 100, 20:80, 40:60, 60:40, 80: 20, 100: 0 vv) combined with samples of distrocoses Yellow Latosol. The soil used to compose thesubstrate was collected in the 0.02 m depth layer. Three seeds were seeded in polyethylene bags with dimensions of 0.12x0.23 m, filled with substrate. The variables were evaluated at 120 days after sowing. In order to evaluate the effect of treatments, the following characteristics were determined: leaf number (NF), plant height (H), root length (CR), shoot dry mass (MSPA), total dry mass Dickson quality index (IQD). The use of the mushroom residue in the production of Theobroma cacao seedlings influenced all variables. As for the growth of the plants, the variables H, CR and MST indicated that the substrates containing the proportion of 60:40 (mushroom residue: soil) obtained the highest averages, for the accumulation of dry mass and CR the ratio of 80:20 (Mushroom residue: soil) was responsible for providing the highest averages, an indication that the addition of the organic residue to the substrate promoted the supply of nutrients, stimulating the development of the plants. The highest growth and development of the seedlings of Theobroma cacao was favored by concentrations of mushroom residue varying between 40 and 60% promoting plants in greater numbers and of better quality.