THE EFFECTS OF NATURALLY-FERMENTED ORGANIC CONCOCTIONS ON THE GROWTH AND YIELD OF HYDROPONIC LETTUCE (Lactuca sativa L.)

Joenil G. Frayco, James Adam B. Acevedo, Jelly B. Corig, Sheila A. Lumbayan, Vanissa Grace - Mique, Lorie Joy L. Salazar

Abstract


Lettuce production in hydroponics is important for its year-round availability, efficient resource utilization, and consistent high-quality yield, meeting the demand for fresh and sustainable lettuce. This study investigated the effects of different organic concoctions on the growth and yield of hydroponic lettuce (Lactuca sativa L.). Four treatments were tested using a complete randomized design: Formulated Commercial Solution (SNAP - Simple Nutrition Addition Program), Fish Amino Acid (FAA), Fermented Fruit Juice (FFJ), and Indigenous Microorganism (IMO), each replicated three times. Results showed that all treatments improved the growth and yield of hydroponic lettuce compared to the control group, with FFJ showing the most significant improvements in leaf length, root length, and yield. This suggests that organic concoctions
can be used to improve the growth and yield of hydroponic lettuce. Overall, this study contributes to the development of more efficient and sustainable cultivation methods in hydroponic agriculture, which can benefit farmers and researchers in the field.


Keywords


hydroponic lettuce, fish amino acid (FAA), fermented fruit juice (FFJ), and indigenous microorganism (IMO)

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