Lettuce (Lactuca sativa L.) intercropped with and without green onions applied with different levels of fermented Kakawate plant juice

Abstract

Intercropping and utilization of fermented plant juices have gained popularity among vegetable growers in the local and international farming communities. To determine the effect of these factors on the growth and yield parameters of the test crop, a factorial experiment laid out in Split-plot design replicated three times with main plot factors consisting of lettuce grown in pure stand and intercropped with green onions and sub-plot factors comprising different levels of fermented kakawate plant juice (0, 10, 20 and 30 ml) diluted in 1 L of water was conducted. The height of the plant and the number of leaves were statistically the same when lettuce is grown in pure stand and when intercropped with green onions and at the same time, when applied with different levels of fermented kakawate plant juice. In like manner, the biomass as well as the weight per sample of lettuce was not affected by intercropping lettuce with and without green onions and levels of fermented kakawate plant juice. However, the combined weight of the produce was higher in intercropping compared to lettuce in pure stand but not affected by the application of different levels of fermented kakawate plant juice. A significant interaction effect between lettuce intercropped with and without green onions and levels of fermented plant juice on the height of lettuce at early stage of growth (15 DAT) was obtained. It is concluded that production per unit area could be maximized when lettuce is intercropped with green onions.