BORRA DE CAFÉ ESPECIAL COMO SUBSTRATO PARA A PRODUÇÃO DE MUDAS DE QUIABEIRO (Abelmoschus esculentus)

Abstract

Okra is a very popular vegetable in Brazil due to its easy cultivation and high nutritional and economic value. Regarding the reuse of waste in agriculture, the use of special coffee grounds appears to be a promising alternative. Special coffee grounds, a byproduct of coffee preparation, contain a high amount of nutrients: nitrogen, phosphorus and potassium, which are essential for plant development. The use of this waste in agriculture promotes sustainability and minimizes environmental impacts. The present study aimed to evaluate the effect of coffee grounds on the germination and initial development of okra. A completely randomized design was used, with six treatments (0%, 5%, 10%, 20%, 40% and 50% coffee grounds) and four replicates (20 experimental units each). ‘Santa Cruz 47’ okra seeds were sown in 200-cell trays. Seedling emergence, root and shoot mass, number of leaves, root length, plant height and chlorophyll index were evaluated. Concentrations of 5 and 10% of special coffee grounds were the most effective, especially in terms of emergence, with an index 13.3% higher than the control. The highest concentrations of 40 and 50% of special coffee grounds had negative effects on okra development, such as reduced germination rate, decreased plant height growth and lower vegetative development. Special coffee grounds at a concentration of 5 to 10% are recommended together with the commercial substrate for the production of okra seedlings.