Effects of Mimosa Pudica Root-Derived PGPR on Tomato Growth and Fruit Set
DOI:
https://doi.org/10.35791/v7i3.68538Keywords:
Fermentation, Fruit set, Mimosa pudica, Plant growth-promoting rhizobacteria, TomatoAbstract
Plant growth-promoting rhizobacteria (PGPR) may serve as biological inputs for tomato cultivation, but the responses to different concentrations of root-derived preparations require evaluation under local growing conditions. This study assessed the effects of a fermented preparation originating from Mimosa pudica roots on plant height, stem diameter, time to 50% flowering, and fruit number per cluster in tomato (Solanum lycopersicum). The greenhouse experiment was conducted in Belu Regency, East Nusa Tenggara, Indonesia, from April to May 2026. A completely randomized design comprised four treatments: no PGPR preparation (D0), 100 mL/L (D1), 150 mL/L (D2), and 200 mL/L (D3), with three replicate experimental units per treatment and seven plants per unit. Plant height and stem diameter were recorded at 14, 21, 28, and 35 days after planting; flowering time and fruits per cluster were also assessed. The study reported treatment effects based on analysis of variance followed by Tukey's honestly significant difference test at the 5% level. At 35 days, D3 produced the greatest mean plant height (127.14 cm), while flowering occurred earliest under D3 (37.00 days versus 41.00 days for D0). D3 also had the highest reported mean fruit count per cluster (5.05 versus 3.30 for D0). Within the tested concentration range, D3 showed the most favorable overall response. These findings concern measured growth and fruit-set indicators rather than total marketable yield
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Copyright (c) 2026 Fatima Dina Moniz, Ade Irma Sulistiani, Nelly Selvia Tongkeles, Toar Daniel Malingkas
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
