Charcoal residue added for the production of dedo-de-moça peppers

Abstract

The objective of this work was to evaluate the effect of the addition of increasing doses of
charcoal residues on commercial substrates for the production of young finger pepper plants.
The work was conducted in a greenhouse in the fruit growing sector of the IFES-ST, the design
was in randomized blocks (DBC), with 4 treatments (coal concentrations: 0%, 2.5%, 7.5% and
15 %) And 4 replicates with 25 plants each. Metric and gravimetric variables were evaluated.
The addition of charcoal in doses up to 5% promoted an increase in the collecting diameter,
however, plant height, root length and leaf number this addition was detrimental. For aerial and
root dry mass, there was no statistical difference with the addition of the residue, which could
be an alternative for better disposal of charcoal residues, besides reducing production costs of
Capsicum Baccatum peppers.