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Utilization of herb-based fermented plant juice in lettuce production / by Ericka Charmane A. Batiles, Mariz N. Callejas, Kristal Joyce M. Javate.

By:

Batiles, Ericka Charmane A [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2006.Description: xiv, 44 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

581.63 B32 2006

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: BATILES, ERICA CHARMANE A.; CALLEJAS, MARIZ N.; JAVATE, KRYSTAL JOYCE M. “Utilization of Herb-based Fermented Plant Juice in Lettuce Production” Applied Research III (General Science Curriculum). Cavite State University Science High School, Indang, Cavite, April 2006. Adviser: Dr. Analita dM. Magsino The effects of aromatic herb-based fermented plant juice (FPJ) on the growth, yield and sensory qualities of head lettuce vary. Ontario was evaluated in a study conducted in the Department of Crop Science, Cavite State University, Indang, Cavite from September 2005 to February 2006. Three herb species namely: rosemary (Rosmarinus officinalis), tarragon (Artemisia dracunculus) and oregano (Coleus amboinicus) were used as source of FPJ. The extracted FPJ was combined with Indigenous Microorganisms (IMO). Volume of FPJ produced per 1.5 kg of herbs, time of sowing of lettuce seeds, time of germination of lettuce seeds, percentage germination of lettuce seeds, weight increment of lettuce plants, date of harvesting of lettuce, percentage survival, weight of harvest, weight of head, leaf span, diameter of the head, number of days to maturity and compactness rating were the parameters studied. Sensory evaluation of harvested lettuce heads was also done to determine the acceptability of the lettuce in terms of color of the leaves, crispness, appearance, juiciness, bitterness and over-all rating. Aromatic herbs such as rosemary, oregano and tarragon can be used as base materials in the production of herb-based FPJ. Application of FPJ to growing plants has no significant effects on the growth and yield of lettuce. However, such practice enhances the sensory qualities of head lettuce.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	581.63 B32 2006 (Browse shelf(Opens below))		Link to resource	Room use only	R-505		00000974

Research Study (Applied Research IV - - General Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

BATILES, ERICA CHARMANE A.; CALLEJAS, MARIZ N.; JAVATE, KRYSTAL JOYCE M. “Utilization of Herb-based Fermented Plant Juice in Lettuce Production” Applied Research III (General Science Curriculum). Cavite State University Science High School, Indang, Cavite, April 2006. Adviser: Dr. Analita dM. Magsino

The effects of aromatic herb-based fermented plant juice (FPJ) on the growth, yield and sensory qualities of head lettuce vary. Ontario was evaluated in a study conducted in the Department of Crop Science, Cavite State University, Indang, Cavite from September 2005 to February 2006. Three herb species namely: rosemary (Rosmarinus officinalis), tarragon (Artemisia dracunculus) and oregano (Coleus amboinicus) were used as source of FPJ. The extracted FPJ was combined with Indigenous Microorganisms (IMO).

Volume of FPJ produced per 1.5 kg of herbs, time of sowing of lettuce seeds, time of germination of lettuce seeds, percentage germination of lettuce seeds, weight increment of lettuce plants, date of harvesting of lettuce, percentage survival, weight of harvest, weight of head, leaf span, diameter of the head, number of days to maturity and compactness rating were the parameters studied. Sensory evaluation of harvested lettuce heads was also done to determine the acceptability of the lettuce in terms of color of the leaves, crispness, appearance, juiciness, bitterness and over-all rating.

Aromatic herbs such as rosemary, oregano and tarragon can be used as base materials in the production of herb-based FPJ. Application of FPJ to growing plants has no significant effects on the growth and yield of lettuce. However, such practice
enhances the sensory qualities of head lettuce.

Submitted to the University Library R-505