Effects and relationships of compost type, aeration and brewing time on compost tea properties, efficacy againstPythium ultimum, phytotoxicity and potential as a nutrient amendment for seedling production

Abstract

Trinidad and TobagoStudies were undertaken to determine the effects and relationships of compost type, aeration, and brewing time on compost tea properties, phytotoxicity, and efficacy in inhibiting growth of Pythium ultimum in vitro. The effect of compost tea on dry matter of tomato and sweet pepper seedlings cultivated on compost-amended substrate was also investigated. Compost type, aeration, and brewing time significantly affected the microbial and chemical properties of compost teas made from banana leaf (BLC) and lawn clipping (LCC) composts. Both aerated and nonaerated compost teas made from BL and LC composts significantly inhibited mycelial growth of P. ultimum. However, growth inhibition (GI) levels were significantly higher in compost teas produced from LCC. Aerating compost tea (ACT) did not consistently result in higher GI levels across compost types. Neither did increasing brewing time beyond 18 h for ACT and 56 h for nonaerated compost tea (NCT). Across all ACTs, yeast population was positively related to GI whereas bacterial population had a positive relationship with GI across all NCTs. Evidence suggests that multiple groups of microorganisms contributed to GI through antibiosis and competition for resources. All compost teas stimulated seed germination of tomato and root growth in sweet pepper. However, NCTs brewed for 56 h using LCC or BLC, and ACT produced from BLC brewed for 18 h, significantly reduced seed germination of sweet pepper. Application of NCT brewed for 168 h made from BLC significantly increased total dry matter of tomato seedlings by 122% compared with the control.

Effect of Ultraviolet Light Exposure and Compost Tea Supplementation on Growth, Antioxidant Activities, and Microbiome of Hydroponically Grown Mustard Greens

“…Antibiosis, competition among microorganisms, and hyperparasitism have been suggested as principal mechanisms of disease suppression . Thus, a greater diversity of microorganisms in the compost tea often leads to a more effective pathogen suppression. − Since brewing time largely affects the microbial composition of the compost tea, we applied the compost tea twice after it was brewed for 24 and 48 h to ensure that the plants were exposed to a great diversity of microorganisms. No significant differences were found in Chao1 and ACE richness diversity indices (Table ).…”

“…Intentional supplementation of such microorganisms may improve the productivity and resilience of plants grown in hydroponic systems. Exposure to microorganisms in compost tea has been shown to suppress diseases such as damping-off, powdery mildew, root rots, and wilts in soilless vegetable production. − However, parameters such as compost type, aeration, and brewing time of the tea need to be optimized for biocontrol efficacy . Another challenge for hydroponic food production is that when plants are grown in greenhouses or indoor settings, they are generally not exposed to the natural ultraviolet (UV) spectrum, which is critical for plant growth, photosynthetic efficiency, and especially the biosynthesis of health-promoting antioxidant phytochemicals. , Exploring plant performances under different lighting regimes is thus warranted.…”

“…16−18 However, parameters such as compost type, aeration, and brewing time of the tea need to be optimized for biocontrol efficacy. 19 Another challenge for hydroponic food production is that when plants are grown in greenhouses or indoor settings, they are generally not exposed to the natural ultraviolet (UV) spectrum, which is critical for plant growth, photosynthetic efficiency, and especially the biosynthesis of health-promoting antioxidant phytochemicals. 20,21 Exploring plant performances under different lighting regimes is thus warranted.…”

Pemberdayaan Kelompok Tani Sayuran melalui Intensifikasi Ekologi Menggunakan Eko-Teknologi Non-Mikroba di Sekitar Kebun Raya Kendari

“…Pelatihan pembuatan compost tea dilakukan kepada petani anggota KT Nanga-Nanga Makmur yang kebunnya telah ditetapkan sebagai area demonstrasi plot. Compost tea adalah ekstrak cair dari kompos yang diperoleh melalui fermentasi dalam fase cair yang dilaksanakan dengan dan tanpa aerasi (Martin et al 2012;Pane et al 2012). Dalam compost tea mengandung N, P, K, Ca dan Mg tersedia, asam humat, bakteri pemfiksasi nitrogen, aktinobakter, total fungi, total bakteri, Trichoderma spp., Bacillus, Ochrobactrum, dan Spingomonas (Kim et al 2015;González-Hernández et al 2021).…”

Compost Tea Induces Growth and Resistance against Rhizoctonia solani and Phytophthora capsici in Pepper

“…Moreover, compost teas (CTs) are organic liquid products that come from the mixture of mature compost with tap water in 1:5 or 1:10 (v/v) ratios for a specific period of incubation [8,9]. Several factors affect CT quality, such as the compost type, compost-to-water ratio, and aeration, which altogether modulate the development of beneficial microorganisms [10][11][12]. Furthermore, CTs are composed of soluble nutrients, and useful compounds and microorganisms (bacteria, actinomycetes, filamentous fungi, oomycetes, and yeasts) that have a synergic effect on suppressing disease and promoting plant growth [13][14][15].…”