Utilização do soro de leite como adjuvante no cultivo de tomate-cereja e morango

Abstract

Whey is a co-product of the cheese industrialization process, being a very rich solution in proteins. Even with different uses, about 50% of the volume of whey produced is still discarded, making it necessary to use alternatives. Recently, studies have proposed the use of whey as a biofertilizer. Cherry tomato production has increased due to increased consumption. In this scenario, this work aims to analyze the development and production of strawberries, as well as the germination of cherry tomatoes (L. esculentum) using whey as a source of nutrients. For this purpose, tomato seeds were moistened with water and a solution of 2.5 and 5% whey, and the germination parameters of the seeds were analyzed on absorbent paper and after sowing. For strawberries, seedlings were purchased and irrigated with a 5 and 10% serum solution daily. Growth, flowering and fruit production parameters were observed. The results of seed germination on paper were 40% in treatments with whey and 60% in the control (water). Already in the results of germination in soil, there was germination in all treatments, however, it was observed greater development of leaves and stems in treatments with whey. In strawberry seedlings, it was evidenced that the treatments with whey 5 and 10% developed better, including generation and ripening of fruits, when compared to the control that did not show flowering during the experiment period (75 days). The results obtained suggest that exposure to whey can promote greater development in plants, as well as fruit production in strawberries, thus enabling the use in agriculture as an alternative way of using whey and reducing its potential for environmental impact.