Published 2010-12-15
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Research Article (before OJS)

Composting Process Optimization of Post-Harvest Product (Cherry) Coffee With the Implementation of Native Micoorganisms

DOI: https://doi.org/10.22490/24629448.452
María Cristina Vásquez de Díaz Universidad de Santander –UDES, Campus Universitario Lagos del Cacique, Bucaramanga, Colombia.
Paula A. Prada P. Universidad de Santander –UDES, Campus Universitario Lagos del Cacique, Bucaramanga, Colombia.
Maritza A. Mondragon A. Universidad de Santander –UDES, Campus Universitario Lagos del Cacique, Bucaramanga, Colombia.
Coffee growing brings the production of large amounts of post-harvest residues such as cherry. This waste causes environmental problems due to contaminated water sources, and generates changes in in the ecosystem if not properly treated. An alternative to this problem is the use of the cherry for the production of compost, reducing production costs. This study aims to reduce composting time of the coffee cherry using 3 pools of bacterial strains isolated from cherry, through bio-augmentation. These studies obtained compost that meets the parameters required by the NTC 5167, 2004 and resolution 00 150 January 2003 the ICA in 40 days.Significant differences between biocell witness in the physicochemical parameters and those obtained in the tests under treatment with bacterial consortia in 40 days, pH (P = 0.00552), as to the C / N (P = 0, 00 197) showing a maturity of 40 days of the study, potassium (P = 0.01213), total phosphorus (P = 0.09547), total iron (P = 0.04502), organic nitrogen (P = 0.00421) very important elements that contribute to root development and plant growth.
keywords: Cherry, pollution, composting, native bacteria, bioaugmentation.
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How to Cite

Vásquez de Díaz, M. C., Prada P., P. A., & Mondragon A., M. A. (2010). Composting Process Optimization of Post-Harvest Product (Cherry) Coffee With the Implementation of Native Micoorganisms. NOVA Biomedical Sciences Journal, 8(14), 214-219. https://doi.org/10.22490/24629448.452
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