EFFECTS OF FERMENTED PAPAYA (Carica papaya, L.,) AND SQUASH (Cucurbita maxima,L.,) FRUIT JUICE ON THE PERFORMANCE OF PEANUT

This field study was conducted at the College of Agricultur, Fatima Campus, General Santos City at the Experimental Area on September 07 to December 07, 2017. The study laid-out in a Randomized Complete Block Design (RCBD) with four treatments replicated three times. The treatments were as follow: T1 - Control (30-30-30 kg NPK/ha); T2 -20% fermented papaya juice + 15-15-15 kg NPK/ha/. The fermented Fruit Juice was applied as foliar spray. It was sprayed directly and uniform to the foliage on the plant. The application was based on the assigend treatment at 2WAE, 4WAE, and 6WAE of peanut. The Papaya and Squash fruits were fermented for 2 weeks under room temperature. After 14 days the fermented fruits were harvested and put into different containers. The results revealed a highly significant effects of Fermented Papaya and Squash fruit juice on the fresh weight, shelling recovery and bean yield of peanut. The 20% Squash FFJ (FFJ) had registered the highest fresg weight, shelling recovery, and bean yield of peanut in this study. A yield increment of 34.45% was recorded by Fermented Squash Fruit juice and was followed by 20% Fermented Papaya Fruit Juice with a yield increment of 18.39% respectively over the control (T1). The combination of both papaya and squash FFJ exhibited good results and also a yield increment 0f 13.50% against the control. However, no significant effect was seen on the plant height, flowering period, number of developed pods and weight of 100 seeds of peanut. The overall performance of peanut was significantly affected by Fernented Squash fruit juice.