Search Results (3)

An alternative method of plant nutrition involves the utilization of different by-products. In this study, a combination of two by-products was applied to investigate this method: fermented deproteinized alfalfa juice (FDAJ), a by-product of alfalfa leaf protein production, and fly ash filtrate from a wood-fired power plant. A pot experiment was conducted with winter wheat in an open-sided greenhouse in sandy soil. The aim was to evaluate the efficacy and usability of the combination of these by-products (SFDAJ) for enhanced plant nutrition via spraying or irrigation. Prior to overwintering, photosynthetic pigments, relative chlorophyll content, specific leaf area, and shoot dry weight were measured. At full maturity, we determined morphological parameters, yield, and the element content of the grain. Significant differences were observed between treatments at full maturity. The application of SFDAJ resulted in 73.2% of the yield having the optimal nutrient supply. Compared to the treatment with no nutrients added, the application of SFDAJ increased yields by 260%. Our results show that SFDAJ alone is suitable for providing enhanced nutrient supply in soils with good nutrient supply or in extensive cultivation technology. When supplemented with fertilizer, it can be used on soils with low nutrient supply or in intensive cultivation technology. Based on our results of field applications of SFDAJ, the addition of 10 v v^−1% FDAJ via irrigation is recommended. Full article

Fertilization management is a key issue in plant nutrition to produce plants with good quality and quantity. Deproteinized leaf juice or brown juice (BJ) is a by-product during the isolation of leaf protein from biomass crops such as alfalfa. The idea of using BJ as a biostimulant fits well in the aspect of circular economy since BJ is currently a problematic issue of the leaf protein production approach. Fractionation of one-kilogram fresh biomass results in approximately 500 cm³ BJ. Due to fast spoil of fresh BJ, if left on room temperature, it is found that fermentation of fresh BJ using lactic acid bacteria and reducing its pH increases its stability and storage on room temperature. In the present study, we examined the effect of fermented alfalfa BJ on vegetative, physiological, and anatomical properties of the versatile sweet basil (Ocimum basilicum L. ‘Bíborfelhő’) plants. Sweet basil seedlings were sprayed at different doses of fermented alfalfa BJ (i.e., 0.5%, 1.0%, and 2.5%) and tap water served as a control (0.0% BJ). The results revealed that foliar application of fermented alfalfa BJ significantly improved the biometrical features of sweet basil plants. Plants treated with fermented BJ showed significantly higher values of all the measured parameters compared to the control (0.0%), except for the number of leaves per plants where control plants (0.0%) had more leaves. However, the leaves of control plants (0.0%) were smaller than treated plants as data of leaf area showed. Fermented alfalfa BJ significantly increased the content of photosynthetic pigments (chl a and chl b), relative chlorophyll (SPAD value), lengths of stem and root, fresh masses of stem, root, and leaves, volumes of stem and root, and leaf area. Despite all rates of fermented BJ displayed higher values over control plants (0.0%), the rate of 0.5% was the best one supported by results. Application of fermented alfalfa BJ influenced the anatomical parameters as well. These findings demonstrate the possible use of fermented alfalfa BJ as a promising novel plant biostimulant. Full article

Brown juice is a byproduct of fractionated green biomass during leaf protein isolation. It represents approximately 45%–50% of the total pressed fresh biomass. Disposal of brown juice is a serious issue in leaf protein production due to its high biological oxygen demand and carbohydrates content. The current study aimed to find a possible potential use of brown juice. Therefore, chemical and biochemical properties of brown juice—derived from alfalfa green biomass—were determined before and after fermentation by lactic acid bacteria. Additionally, the growth stimulation potential of fermented brown juice on plumed cockscomb (Celosia argantea var. plumose ‘Arrabona’) plants were tested. Celosia seedlings were sprayed at different rates of fermented brown juice (i.e., 0.5%, 1%, 2.5%, 5%, and 10%) and tap water was applied as control. The results revealed that lactic acid bacteria successfully enhanced the stabilization of brown juice via reducing sugars content and increasing organic acids content. After fermentation, contents of glucose monomers were 15 times lower; while concentrations of lactic and acetic acids increased by 7- and 10-fold, respectively. This caused a reduction in the pH of fermented brown juice by 13.9%. Treating Celosia plants at lower rates of fermented brown juice (up to 1.0%) significantly induced their growth dynamics and antioxidant capacity. Higher values of vegetative parameters were measured in treated plants compared to control. The brown juice treatments caused significant changes in histological parameters as well. The activity of catalase and peroxidase increased in plants that received fermented brown juice especially at low rates. Moreover, an increase in water-soluble protein and phenol was measured in different tissues of plants sprayed with fermented brown juice. Malondialdehyde content was lowered in treated plants compared to control. Fermented brown juice at high rates slightly reduced the amount of photosynthetic pigments; however, this reduction was not reported for low rates of fermented brown juice. These results surely illustrate the potential use of fermented alfalfa brown juice as a growth stimulator for crops particularly at rates below 2.5%. Full article