BENEFÍCIOS DA BORRA DE CAFÉ ESPECIAL NO SUBSTRATO NA GERMINAÇÃO E DESENVOLVIMENTO INICIAL DA BERINJELA

Abstract

Eggplant is a vegetable of great economic importance in Brazil and the substrate represents one of the main inputs. Thus, the present study aimed to evaluate the effects of incorporating special coffee grounds into the substrate on germination and initial growth of eggplant. The experiment was conducted in a greenhouse using a completely randomized design with six treatments: 0%, 5%, 10%, 20%, 40% and 50% of coffee grounds mixed with commercial substrate carolina, where 4 trays were separated and 20 units were placed for each one, totaling 80 plants for each treatment. The variables emergence, plant height, number of leaves, root length, fresh and dry mass of the aerial part and root system were evaluated. The results indicated that moderate concentrations of coffee grounds (5% and 10%) promoted a significant increase in germination and initial development of eggplant seedlings. The treatment with 10% coffee grounds showed the best performances in height (3.0 cm), number of leaves (3.0) and root length (4.0 cm). The addition of coffee grounds in small proportions favored the availability of essential nutrients and the structuring of the substrate, providing better conditions for plant development. The application of 50% coffee grounds to the substrate resulted in a significant reduction in emergence, height and root length. The 10% concentration was the most efficient in promoting the initial development of seedlings, while high doses (above 40%) can compromise germination and plant growth. Therefore, the sustainable use of this residue in agriculture can contribute to reducing waste and improving soil fertility, as long as it is managed properly.