CHAPTER l

INTRODUCTION

Background of the Study

Cucumber (Cucumis sativus) is one of the most important vegetable crops in the

world. Cucumber locally known as “pipino”, belongs to the family of Cucurbitaceae. It is

a warm season crop that matures in a relatively short period of time. Cucumber can be

grown on almost any kind of soil. It is grown for both consumption and commercial

trades (BAS 2014). Like watermelon, cucumbers are made up of mostly 95 percent water,

which means eating them on a hot summer day can help you stay hydrated. With vitamin

K, B and C, Copper and Manganese, cucumber can help you to avoid nutrient deficiency.

Cucumber contains unique polyphenols and other compounds that may help reduce your

risk of chronic disease, (www.bar.gov.ph/agro/crops/pipino.asp).

For the past 30 years, farmers in the Philippines have been practicing a chemical

based Agricultural Production strategy. The detrimental effects from the use of

agricultural chemical (fertilizer, pesticide, growth regulators, growth hormones and

antibiotics) by the farmers. The crucial issue or problem that requires firm resolve is

“how do we shift from chemical-based agriculture to one which is sustainable and nature-

based?” Natural farming is a culture where plants are grown in 100% natural

environment with the least human interference and no harmful chemical or synthetic

product used.

FAO (1998) is actively encouraging natural farming techniques as one strategy to

ensure greater food security. FAO define natural farming agriculture as a method which
uses holistic production management system which promotes and enhances agro-

ecosystem health including biodiversity, biological cycles and soil biological activity.

Fermented fruit juice (FFJ) is an artificial honey. It is a nutritional activation

enzyme and is very effective in natural farming. FFJ is used as a foliar spray to enhance

fruit quality, as a feed supplement for animals and as a food supplement for humans, in

general FFJ used more during the flowering and fruiting stage.

The researcher hopes that the study will help the farmers increase their yield and

quality of plants to help improve their way of living. In addition to this, they will able to

maximize the use of material that seem useless and will be able to sustain the soil

nutrients that is needed by their plants. To the students, through this study, they will be

able to participate in the campaign to save the earth in the economic and useful way as

well as to find a way so that those useless materials will become useful again. It is also

beneficial to the current status of our environment and society. To the agriculture

teachers, this will assist them in nurturing their students knowledge regarding organic

gardening. For the community, the researcher hopes to contribute to the knowledge in

utilization of fermented fruit juice in agricultural production and sustainability. This

might also serve as the bridge of the citizens to join hand to hand to increase their income

and to achieve a healthy lifestyle.

Objectives of the Study

The objectives of the study is to evaluate the growth and yield of cucumber

applied with different sources of fermented fruit juice. Specifically, the study sought to;
 1. Find out the growth of cucumber applied with different sources of FFJ.

2. Determine the yield of cucumber applied with different sources of FFJ.

Time and Place of the Study

The study was conducted at the experimental area of Capiz State University,

Pontevedra, Campus from November 03, 2018 to December 27, 2018.

Scope and Delimitation of the Study

This study were limited to the growth and yield of cucumber applied with

different sources of fermented fruit juice from different sources. The growth parameter

was confined to the vine’s height (cm), number of lateral branches per sample plant, 50

days after planting. Likewise the yield were expressed in the following parameters

exclusively; number of fruits, weight of marketable fruits per sample plant. It is

composed of four treatments replicated three times in a Randomized Complete Block

Design. Treatment 1 – Control without FFJ, Treatment 2 – FFJ Cucumber, Treatment 3 –

FFJ Squash, Treatment 4 – FFJ Bottle Gourd.

Growth parameters was limited to the length of vines of cucumber at 50 DAP and

number of lateral branches of cucumber at 50 DAP while yield was limited to the number

of fruits/plant, weight of fruits/plant (gram), length of fruits and diameter of fruits.

 Significance of the Study

The researcher hopes that the study will help the farmers to endure the pain of

increasing cost of commercial fertilizers as well as lessening the bad effects of the

commercial fertilizer to the soil and environment and to lessen the harmful chemicals

absorbed by the fruits which are very dangerous for human intake.

Definition of Terms

The following terms are defined operationally based on the study:

Average number of fruits the total number of fruit produced in every plant in a hill.

Bottle gourd also known as “upo”.

Cucumber is a creeping vine that roots in the ground and grows up trellises or other

supporting frames.

FFJ refers to foliar spray used in cucumber, is an extract from cucumber, squash and

white squash, with molasses.

Growth refers to the development and performance of cucumber plant in terms of height

(inches) and number of lateral branches measured at 50 DAP.

Marketable fruit refers to the cucumber fruits without damage and are free from

physical defect.

Molasses refers to thick, brown sugar liquid that is made from raw sugar.

Performance of maturity is the length of time from seedlings to last harvest of

cucumber fruit.

Trellis refers to the support for climbing parts of cucumber.

Weeding is a process of removing weeds in the experimental area.

Weight of marketable fruit refers to the weight of cucumber fruits without damage and

are free from physical defect.

Yield refers to the potential harvest of cucumber fruits in grams and number of fruits per

sample plant.
 CHAPTER II

REVIEW OF RELATED LITERATURE

Botanical Description of Cucumber

Cucumber (Cucumis sativus) is an important vegetable crop belonging to

Cucurbitaceae or Gourd Family which includes squash and musk melon. It is a well-

known crop in the Philippines due to its versatility as food and medicine. It is a creeping

vine, with triangular leaves. The plant has large leaves that form a canopy over the fruit.

The young stems in the ground are grown up in trellises or other supporting frames,

wrapping around ribbing within spiralling tendrils. Having an enclosed seed and

developing from a flower, cucumber is classified as fruits. It has usually more than 90

percent water. The fruits are edible, delicious, low calories and excellent source of fiber

needed for a healthy digestive system. The fruit of the cucumber is roughly cylindrical,

elongated with tapered ends ( Parnes R. 1990).

Fermented Fruit Juice as Fertilizer

Fermented Fruit Juice, is a part of “Natural Farming Method”. This concoction

can be made at home from many common over-ripe fruits. The fermenting process takes

at least a week to complete. This liquid have nutritional activation enzymes and help to

increase nutrients in the soil and therefore in the plants growing in it, especially

potassium levels. It is also used in animal production as it gives supplemental nutrients to

animals.

Organic fertilizer, are fertilizers that are mainly composed of organic or natural

fertilizers such as manure and potash. Organic fertilizers are composed of anything
biodegradable that is found in nature, which releases nutrients as it decays, (van Haute,

2007).

One known organic fertilizer is the fermented fruit juice composed of banana,

squash and papaya. It has certain properties that can make our plants stronger and

healthier; they are rich in Vitamin C. The bananas are packed with potassium which

encourages fruiting; the papayas and squash, as their color indicates, are rich in beta-

carotene, which are important crystalline hydrocarbon pigments that occur in the

chloroplasts of our plants. Together, these fruits, when fermented boost the flowering and

fruiting of our veggies. Fermented fruit juice helps the plants because of its capability of

dissolving the chlorophyll in a short period of time to be readily absorbed by the plants

due to its natural enzymes. Chemical fertilizers can certainly provide some of the

nutrients. However, as many farmers have found out after decades of chemical usage,

these chemicals actually harm the soil. After initial bountiful harvest, the yields gradually

go down and increasing amounts of chemicals are needed and increasing cost of

production and poisoning the soil further. FFJ helps to improve soil quality and fertility

according to Mosib et al.,(2015).

Tamheam (1980) mentioned that organic fertilizer like FFJ is a good source of

plant nutrients to improve the physical properties of soils. Tamheam (1980) also stated,

as you increased the level of application of FFJ diluted with natural water there was a

corresponding increase of soil properties that are essential for growth and development of

plants.

In terms of fermented application Tagotong (2009) in his study, he concluded that

as far as height is concerned, FFJ performed better compared with FPJ. This conclusion
was similar to the findings of Juane (2004) when he said that application of FFJ to

vegetable crops will give good plant growth and vitality. The author added that when the

levels of FFJ application increased it serves as an effective dilution to water which

subsequently improved the growth and yield performance of leafy vegetables.

 CHAPTER III

METHODOLOGY

Materials

The materials used in the study were cucumber seeds, molasses, fruits of

cucumber, squash, bottle gourd as fermented fruit juice, spade, bamboo and straw lace.

Methods

Experimental Treatment and Design

The experimental area was prepared using Randomized Complete Block Design

with four treatments replicated three times. The treatments used are as follows: Treatment

1- Control without FFJ, Treatment 2- FFJ Cucumber, Treatment 3- FFJ Squash,

Treatment 4- Bottle gourd.

Experimental Layout of the Study

A fertile and well drained area used as the experiment area of this study. The area

were divided into twelve (12) equal plots having a dimension of 3 meter x 4 meters,

canals and pathways with dimension of 0.5 meter was constructed to facilitate drainage.

Cultural Management

Preparation of Concoction. The fruits were cut and chopped finely, and then

mixed it with molasses with the following ratio of 1:1:

1 kilo of Cucumber + 1 litre of molasses, 1 kilo of squash + 1 litre of molasses

and 1 kilo of bottle gourd + 1 litre of molasses, will be mixed thoroughly in the pail.

Then pail was covered with a paper and ties at its neck. After 14 days the fermented

mixture were transferred into a plastic container.

Procedure:

First, collect the fruits used for treatments, next, cut or chop the fruit finely, mix

properly the following at the ratio of 1:1, 1 kilo of chopped fruits, and 1 litre of molasses

after that put the mixture in a pail and leave 25% air space. Leave the container

undisturbed in a cool place for 14 days, harvest FFJ liquid extract by straining with a

mosquito net, and lastly store FFJ in a plastic bottle. FFJ is now ready to use.

Land preparation Undecomposed weeds and other debris removed from the field

before the layout. Drainage canals were constructed using spade while bamboo pegs and

strings will be used to specified dimensions of block and plots.

Sowing of Seeds Cucumber seeds were planted into their respective plots of assignment

in the experimental area. Planting was done late in the afternoon to minimize heat stress.

Establishment of Trellis Bamboo trunks and straw lace used as trellis where growing

cucumber plants can hold. This served as support for plants so that fruits was not come in

contact with the soil to avoid pathogens causing diseases to the plants and minimize

injury of the fruits. This was employed 15 days after planting. A heavy straw twine were

tied to the bamboo horizontally.

Control of Pests and Diseases Hand picking of insects were done upon noticing their

prevalence on plants. No insecticide spraying were done.

Foliar application spraying of fermented fruit juice was applied once a week after

planting by spraying it on the leaves of the cucumber plant. 20 g per plot in first

application and another 20 g every application once a week.

Harvesting of Cucumber. Fruits were harvested at the marketable age and size, 55 days

after planting. Fruits was harvested by hand using knife in cutting the petiole. To avoid
mixing up, a transparent covered container used and labelled. Harvesting was done early

in the morning and late in the afternoon to avoid unfavourable climate and extreme heat.

Post-harvest Processing

Weighing, Packaging and Marketing. Weighing was done using a triple beam

balance for marketable fruits. The weighed fruits will be placed in a plastic bag

depending on the quantity the buyers wish to buy. Cucumber fruits was sold to buyers in

the locality.
 Block I Block 2 Block 3

T2 0.5 T3 T4
3m

T1 T4
2 2222 4M T2
0.5m
0.5

T3 0.5 T2 T1

T4 T1 T3

Experimental Lay out of the Study in a Randomized Complete Block Design

(RCBD)

Legend:

Treatment 1- Control without FFJ

Treatment 2- FFJ Cucumber ( Cucumis sativus)

Treatment 3- FFJ Squash ( Cucurbita maxima)

Treatment 4- FFJ Bottle gourd (Lagenaria siceraria)

 Data Gathering

Growth parameters

Length of Vines. The length of vines was measured with a tape measure (cm) starting

from the position on the ground surface to the tip of the longest vine from 10 sample

plants.

Number of lateral branches. The secondary stems produced in each sample plant was

counted and recorded.

Yield Parameters

Number of Marketable Fruits Per Sample Plant. The average number of marketable

fruits per plot were determined by counting the fruits from 10 sample plants and the

number of marketable fruits .

Weight of Marketable Fruits Per Sample Plant. Fruits from each of the 10 sample

plants was weighed in kg using a triple beam balance.

Length of fruits. fruits from each of the 10 sample plants was measured in (cm) using a

tape measure.

Diameter of fruits. fruits from each of the 10 sample plants was measured in (cm) using

a tape measure.
 Statistical Tools and Analysis

Data gathered will be analyzed using Statistical Tool for Agricultural Research

(STAR) and will be subjected to one way analysis of variance (ANOVA) in Randomized

Complete Block Design (RCBD).

 CHAPTER IV

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter presents, analyses and interprets all the parameters gathered from the

study.

Length of Vines (cm) at 50 DAP

Analysis of Variance (Table 1.) revealed that the length of vines at 50 DAP

affected by the fermented fruit juice from different sources applied to cucumber in Table

1. The data showed that cucumber planted at 50 DAP was not significantly affected by

fermented fruit juice from different sources with the range of 136.57 to 146.43.

Treatment 4 bottle gourd applied with fermented plant juice has the highest length

of vines with 146.43 followed with treatment 3 fermented fruit juice squash with 143.13

length of vines , treatment 2 fermented fruit juice cucumber with length of vines of

141.46 and treatment 1 control has the lowest length of vines 136.57. The results shows

that despite of different sources of fermented fruit juice applied in cucumber, the length

of vines produced of cucumber has statistically the same.

According to Juane (2004), the application of FFJ to vegetable crops will give

good plant growth and vitality. He added that , being natural, fermented fruit juice helps

the plants in dissolving the chlorophyll in a short period of time readily absorbed by the

plants due to its natural enzymes. However, the result of the study turned out differently

because of unfavourable environment condition prevalent at the time of growing the crop

which may have interfered with the efficient utilization of plants available from

fermented fruit juice. Heavy rains for a long period of time may have resulted to the

lostof nutrients which contributed to production of shorter vines as a consequence.

Table 1. Length of vines at 50 DAP as affected by fermented fruit juice from different
sources applied in cucumber

TREATMENT Length of vines (cm)

50 DAP
T1-Control Without FFJ 136.57
T2-FFJ cucumber 141.46
T3-FFJ squash 143.13
T4-FFJ bottle gourd 146.43
P-VALUE 0.4956ns
CV(%) 5.30
p>.05- significant at % level

Number of lateral branches

Data on number of lateral branches at 50 DAP fermented fruit juice from different

sources applied to cucumber showed in table 2.

The number of lateral branch at 50 DAP was not significantly affected with the

different sources of fermented fruit juice treatment 2 fermented plant juice cucumber

obtained the highest number of lateral branches of 2.23 followed with treatment 4

fermented fruit juice bottle gourd 2.17 then treatment 1 control 2.13 and fermented fruit

juice squash got the lowest number of lateral branches with the mean of 2.10. Regardless

of different sources of fermented fruit juice applied to cucumber the results for the

number of lateral branches in all treatments has comparable results and statistically the

same.

As pointed out by Tagotong (2009), organic fertilizer like fermented fruit juice is

a good source of plant nutrients to improve the physical properties of soil that were

responsible for the vigorous growth and development of plants. He further mentioned that

higher levels of FFJ application with effective dilution of water improve the growth
performance performance of vegetable crops. This notion, however runs contrary to the

findings of the study may be because too much rain at the time of conduct of the

experiment may have lessened the effectiveness of the concentration of the mixture

(water: FFJ) leading to limited amount of nutrients absorbed by plants. Limited light

intercepted by plant during the vegetative stage of growth and development may have

also affected the required amount of energy needed by plant to produce more food to

promote the development of more branches.

Table 2. Number of lateral branches as affected with fermented fruit juice from different
sources applied in cucumber.

TREATMENT NUMBER OF LATERAL BRANCHES

T1-Control without FFJ 2.13

T2-FFJ cucumber 2.23
T3-FFJ squash 2.10
T4-FFJ bottle gourd 2.17

P-VALUE 0.5137ns
CV(%) 4.94
ns
p-value>.05 not significant

Number of fruits per sample plant

The data on number of fruits per sample plant in fermented fruit juice from

different sources applied to cucumber show at table 3.

The result indicates that the number of fruits was comparable to each other was

not significantly affected with the different sources of fermented fruit juice The table

show that treatment 4 fermented fruit juice bottle gourd has the highest number of fruits

1.29 hence it has comparable result in all treatment. The second highest number of
number of fruits was treatment 3 which is the fermented fruit juice squash 1.25, followed

with treatment 1 (control) 1.18 and the lowest number of fruits was treatment 2

fermented fruit juice cucumber 1.12. Although of different sources of fermented fruit

juice applied to cucumber the results for the number of fruits per sample plant in all

treatments had comparable results and statistically the same.

In the words of Turing (2006), utilization of fermented fruits as source of

organic fertilizers improve soil quality, boost the flowering and fruiting of veggies and

produce crops with better yield and quality (van Haute, 2007). Fermented fruit juice with

its natural enzymes helps the plants to dissolve chlorophyll to facilitate absorption by the

plants, due to its natural enzymes. Chlorophyll captures the sun’s rays and creates sugary

carbohydrates or energy, which allows the plant to grow. It was found that the study’s

outcome is inconsistent with the result of previous studies. The contradictory finding may

be attributed to poor environmental conditions which may have arrested the flowering

and fruiting abilities of the crop. Abscission of the flowers caused by heavy rainfall at the

reproductive stage of the plant may have markedly affected the number of fruits were

harvested from plants applied with or without fermented fruit juice. This indicates that

the application of FFJ is not effective as far as fruit development of fruits is concerned.

The foregoing premises may justify the insignificant average number of fruits

produced from plants applied with fermented fruit juice which is comparable to untreated

plants.
Table 3. Number of fruits of cucumber per sample plant as affected with fermented fruit
Juice from different sources.

TREATMENT NUMBER OF FRUITS PER SAMPLE

PLANT
T1-Control without FFJ 1.18
T2-FFJ cucumber 1.12
T3-FFJ squash 1.25
T4-FFJ bottle gourd 1.29
P-VALUE 0.7858ns
CV(% 18.59
ns
p-value>.05 not significant

Weight of marketable fruits per sample plant

Analysis of Variance in the weight of fruit per sample plant at 55 DAP with

fermented fruit juice from different sources applied to cucumber showed in table 4.

In terms of weight of marketable fruits harvested, the results revealed that the

different sources of FFJ affected the harvest. It was observed that heaviest fruits were

produced from plants applied with FFJ squash. Weight of fruits was significantly affected

by the different sources of FFJ applied.

The study’s outcome corroborates the work of previous studies that organic

matter in organic fertilizers is decompost by soil organism which is slower than inorganic

fertilizers (miller, 2014). The slow release of organic matter reduces nutrient leaching

thus maintain soil fertility and produce crops with better yield and quality(turing et al.,

2006). Also, Ali et al. (2013) found that foliar application enhanced the growth,
flowering and marketable yield of tomato. Use as a foliar spray during the flowering and

fruiting stage, FFJ enhances the development of fruits.

Table 4. Weight of marketable fruits of cucumber per sample plant as affected with
Fermented fruit juice from different sources.

TREATMENT WEIGHT OF MARKETABLE FRUIT

PER SAMPLE PLANT
T1-Control without FFJ 251.39a
T2-FFJ cucumber 258.97a
T3-FFJ squash 273.85a
T4-FFJ bottle gourd 201.98b
P-VALUE 0.0423
CV(%) 9.63
*p-value<.05 significant
Means with the same letter are not significantly different

Analysis of Variance at the length of fruits was not affected by the fermented fruit

juice from different sources showed at Table 5.

The data shows that there is no significantly difference among the treatments with

the range of 19.41 to 20.94.

Table 5. Length of fruits of cucumber 55 DAP as affected with fermented fruit juice
from different sources.

TREATMENT LENGTH OF FRUITS (cm)

55 DAP
T1-Control without FFJ 20.35
T2-FFJ cucumber 20.94
T3-FFJ squash 20.31
T4-FFJ bottle gourd 19.41
P-VALUE 0.4360ns
CV(%) 5.27
ns
p-value>.05 not significant

Table 6 shows the data on mean diameter of fruits applied with fermented fruit

juice from different sources. Statistical analysis of the data showed that the diameter was

not significantly affected by the application of fermented fruit juice from different

sources 55 DAP.

Table 6. Diameter of fruits of cucumber as affected with fermented fruit juice from
different source.

TREATMENT DIAMETER OF FRUITS (cm)

T1-Control without FFJ 17.57

T2-FFJ cucumber 18.26
T3-FFJ squash 24.52
T4-FFJ bottle gourd 16.81
P-VALUE 0.4847ns
CV(%) 33.08
ns p-value>.05 not significant
 CHAPTER V

SUMMARY, CONCLUSION AND RECOMMENDATIONS

Summary

The study was conducted at the experimental area of Capiz State University,

Pontevedra Campus, Bailan, Pontevedra, Capiz from Novembr 03 to December 27. 2018

to determine the effect of fermented fruit juice from different sources applied to

cucumber in terms of growth and yield parameters.

A total area of 189 sq. m was thoroughly prepared before planting of cucumber.

The experimental area was laid out in Randomized Complete Block Design (RCBD) with

four treatments replicated three times. The treatments used were: Treatment 1- Control

without FFJ, Treatment 2- FFJ cucumber. Treatment 3- FFJ squash, Treatment 4- FFJ

bottle gourd. Foliar application of FFJ following the rates per treatment was properly

observed. All cultural management and practices favourable for the growth of test crop

were employed. The data collected were length of vines (cm). number of lateral branches,

number of fruits per sample plant, weight of marketable fruits per sample plant( g), length

of fruits and diameter of fruits(cm).

The F-test or Analysis of Variance (ANOVA) for Randomized Complete Block

Design (RCBD) for a single factor experiment was used to analyzed the data gathered

with the use of Statistical Tool for Agricultural Research (STAR) software. Alpha level

significance for all inferential tests was set at .05. Results of the study showed that the

different sources of fermented fruit juice did not affect the length of vines, number of
lateral branches, number of fruits, length and diameter of fruits. However, weight of

fruits was affected by the application of fermented fruit juice from different sources.

Conclusions

On the basis of the findings, the following conclusions are drawn:

1. The application of fermented fruit juice from different sources produced

plants with vines of similar length and number of lateral branches.

2. Cucumber applied with FFJ squash, produced significantly the heaviest fruits

among other treatments.

3. The yield parameters of cucumber such as number of fruits, length of fruits

and diameter of fruits per sample plant were not affected with fermented fruit

juice from different sources.

Recommendations

Based on the findings and conclusion obtained from this study, the following

recommendations are made:

1. To produced heaviest fruits FFJ Squash is recommended.

2. An experimental study using FFJ in combination of different sources of fruits

be conducted to determine its effect on the growth and yield parameters of

cucumber including other cucurbits.

3. Replicate the study in other areas and different conditions to validate the result.
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Parnes, R. (1990). Fertile soil: A grower’s guide to organic and inorganic fertilizers

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APPENDICES
Appendix Table 1. Length of vines (cm) as affected by fermented fruit juice
from different sources applied to cucumber at 50 DAP

TREATMENT BLOCK TOTAL MEAN

I II III
T1- Control without FFJ 116.8 138.8 154.1 409.7 136.57
T2-FFJ cucumber 120.9 139.4 164.1 424.4 141.46
T3-FFJ squash 137.8 136.2 155.4 429.4 143.13
T4-FFJ bottle gourd 123.9 142.9 172.5 439.3 146.3
BLOCK TOTAL 499.4 557.3 646.1
GRAND TOTAL 1702.8
GRAND MEAN 141.90

Appendix Table 1a. Analysis of Variance on length of vines as affected with fermented
fruit juice applied to cucumber at 50 DAP

F-VALUE
SV DF SS MS
COMPUTED F P-VALUE
Block 2 2729.94 1364.94 24.13 0.0014
Treatment 3 152.11 50.70 0.90 0.49ns
Error 6 339.45 56.57
TOTAL 11 3221.46
ns
CV=5.30% >.05= significant at 5% level
Appendix Table 2. Number of lateral branches as affected with fermented fruit
juice from different sources applied to cucumber at 50 DAP

BLOCK
TREATMENT TOTAL MEAN
II II III
TI- Control without FFJ 2.1 2.1 2.2 6.4 2.13
T2- FFJ cucumber 2.2 2.2 2.3 6.7 2.23
T3- FFJ squash 2.2 2.1 2 6.3 2.10
T4-FFJ bottle gourd 2.3 2.2 2 6.5 2.17
BLOCK TOTAL 8.8 8.6 8.5
GRAND TOTAL 25.9
GRAND MEAN 2.15

Appendix Table 2a. Analysis of Variance (ANOVA) on number of lateral branches

as affected with fermented fruit juice from different sources
applied to cucumber at 50 DAP

F-VALUE
SV DF SS MS
COMPUTED F P- VALUE
Block 2 0.0117 0.0058 0.51 0.62
Treatment 3 0.0292 0.0097 0.85 0.51ns
Error 6 0.0683 0.0114
TOTAL 11 0.1092
ns
CV= 4.94 >.05=significant at 5% level
Appendix Table 3. Number of fruits per sample plant as affected with fermented
fruit juice from different sources applied to cucumber

TREATMENT BLOCK TOTAL

I II III MEAN
T1- Control without FFJ 1.1 1.33 1.1 3.53 1.18
T2- FFJ cucumber 1.1 1 1.25 3.35 1.12
T3-FFJ squash 1.1 1.33 1.33 3.76 1.25
T4-FFJ bottle gourd 1.1 1 1.77 3.87 1.29
BLOCK TOTAL 4.4 4.66 5.45
GRAND TOTAL 14.51
GRAND MEAN 1.21

Appendix Table 3a. Analysis of Variance (ANOVA) on number of fruits per sample
plant as affected with fermented fruit juice from different
sources applied to cucumber

F-VALUE
SV DF SS MS
COMPUTED F P-VALUE
Block 2 0.14 0.07 1.48 0.30
Treatment 3 0.05 0.01 0.36 0.78ns
Error 6 0.30 0.05
TOTAL 11 0.50
ns
CV=18.59% >.05=significant at 5%level
Appendix Table 4. Weight of marketable fruits per sample plant as affected with
fermented fruit juice from different sources applied to cucumber

TREATMENT BLOCK TOTAL MEAN

I II III
TI- Control without FFJ 225.2 262.5 266.48 754.18 251.39
T2- FFJ cucumber 239.75 236.61 300.55 776.91 258.97
T3- FFJ squash 259.2 270.8 291.56 821.56 273.85
T4- FFJ bottle gourd 178.1 238.33 189.5 605.93 201.97
BLOCK TOTAL 902.25 1008.24 1048.09
GRAND TOTAL 2,958.58
GRAMD MEAN 246.54

Appendix Table 4a. Analysis of Variance (ANOVA) on weight of marketable fruits per
sample plant as affected with fermented fruit juice from different
sources applied to cucumber

F-VALUE
SV DF SS MS
COMPUTED F P-VALUE
Block 3 2840.93 1420.46 2.52 0.16
Treatment 2 8729.90 2909.96 5.17 0.04*
Error 6 3379.29 563.21
TOTAL 11 14950.13
CV=9.63% *<.05=significant at 5%level
Appendix Table 5. Length of fruits as affected with fermented fruit juice from different
sources applied to cucumber

TREATMENT BLOCK TOTAL MEAN

I II III
TI- Control without FFJ 19.5 20.25 21.29 61.04 20.35
T2- FFJ cucumber 21.4 19.77 21.66 62.83 20.94
T3- FFJ squash 20.6 19.4 20.93 60.93 20.31
T4- FFJ bottle gourd 19.35 20.55 18.33 58.23 19.41
BLOCK TOTAL 80.85 79.97 82.21
GRAND TOTAL 243.03
GRAMD MEAN 20.25

Appendix Table 5a. Analysis of Variance (ANOVA) on length of fruits as affected with
fermented fruit juice from different sources applied to cucumber

F-VALUE
SV DF SS MS
COMPUTED F P-VALUE
Block 2 0.63 0.31 0.28 0.76
Treatment 3 3.59 1.19 1.05 0.43ns
Error 6 6.84 1.14
TOTAL 11 11.07
ns
CV=5.27% >.05=-significant at 5%level
Appendix Table 6.Diameter of fruits as affected with fermented fruit juice from different
sources applied to cucumber

TREATMENT BLOCK TOTAL MEAN

I II III
TI- Control without FFJ 17.2 18.5 17 52.7 17.57
T2- FFJ cucumber 18.4 18 18.38 54.78 18.26
T3- FFJ squash 17.2 17.5 38.87 73.57 24.52
T4- FFJ bottle gourd 16.55 17.66 16.22 50.43 16.81
BLOCK TOTAL 69.35 71.66 90.47
GRAND TOTAL 231.48
GRAMD MEAN 20.25

Appendix Table 6a. Analysis of Variance (ANOVA) on diameter of fruits as affected

with fermented fruit juice from different sources applied to cucumber

F-VALUE
SV DF SS MS
COMPUTED F P-VALUE
Block 2 67.10 33.55 0.82 0.48
Treatment 3 112.70 37.56 0.92 0.48ns
Error 6 244.25 40.70
TOTAL 11 424.05
ns
CV=33.08% >.05=significant at 5% level