EFFECT OF MANGO FRUIT FERMENTATION USING WATER, YEAST AND MOLASSES ON RADISH (Raphanus sativus L.)

This pot expirement was conducted at Mindanao State University- General Santos City from March to April 2018 in order to evaluate the effects of fermentation of mango extract using water, molasses and yeast on the growth and yield of radish. A Completely Randomized Design (CRD) was used in this study with four treatment replicated three times. The treaments consisted the following T1 - Control (60-30-30 kg NPK/ha); T2-2% Mango fruit, water extract + 30-30-30 kg NPK/ha; T3-2 % Mango fruit, yeast extract + 30-30-30 kg NPK/ha; and T4-2% Mango fruit, molasses extract + 30-30-30 kg NPK/ha).The results of the study showed that mango fruit fermented by water, yeast and molasses did not significantly afffect the plant height, number of leaves, and plant weight of radish. However, the root yield of radish was significantly affected by the treaments , with the recommended rate 0f 60-30-30 kg NPK/ha treament showing the highest root yield. It is recommend that a follow-up study be undertaken using the same treaments applied also to other crops using higher concentration of mango fruit extract under differrent soil and cliamte conditions.