Effects of fermented cow‐manure on rooting of mung bean cuttings: The role of nutrients and of abscisic acid

Abstract

The effects of cabutz, an end product of anaerobic fermentation of cow manure, and the effects of its components, on rooting of cuttings were investigated. Cuttings of mung bean (Vigna radiata L. Wilcz.) plants have rooted better in cabutz than in other rooting media. Cabutz extract increased the number of roots of mung bean cuttings as well as their roots length. Similar effects were obtained with a solution containing only the inorganic constituents of cabutz extracts. The complete cabutz extract, but not its mineral components, caused three pronounced effects: (a) it changed the distribution pattern of adventitious roots along the cuttings; (b) it delayed the initiation of roots at the base of the cuttings in the presence of high concentrations of cabutz extract; and (c) it reduced the water loss by cabutz‐treated cuttings. Similar effects were obtained when external abscisic acid was applied in concentrations similar to what was found in cabutz extracts. It is suggested that the effects of cabutz, on the rooting capability of cuttings, are mostly due to two of its components, nitrate and abscisic acid.