Preparation, Characterization, and Testing of Compost Tea Derived from Seaweed and Fish Residues

Abstract

Non-aerated compost tea (CT) was prepared from compost derived from rockweed (Ascophyllum nodosum) and fish (cod, common ling, haddock, saithe) residues that fermented in water. Electrical conductivity, pH, concentrations of dry matter, ash, C, macronutrients (N, P, K, Ca, and Mg), and micronutrients (Cu, Fe, Mn, Mo, and Zn) of CT prepared under different fermentation conditions were measured. The effects of process factors, i.e., water/compost mass ratio (4.2–9.8 g/g) and fermentation time (4.2–9.8 days = 100–236 h), on the physicochemical properties of CT were quantified using quadratic polynomial models. CT obtained at optimal levels of process factors (4.2 g/g and 5.6 days = 134 h) was tested for lettuce seed germination and seedling growth. Diluted CT (25% CT + 75% ultrapure water) improved seedling growth while achieving a high germination percentage (97%).

Keywords

• circular economy
• compost extract
• fish residue
• germination
• lettuce
• seaweed residue