The Effect of Fish Amino Acid on Germination and Growth of Green Gram (Vigna radiata)

Abstract

Fermented fish amino acids (FAA) are organic acids known for promoting plant growth due to their essential components. It is widely used in tropical regions, such as India, Thailand, Indonesia, Laos, and other Asian regions, as well as in certain agricultural institutions in the northern Philippines. FAA is applied as a concentrated liquid diluted with water. The present study investigated the effects of FAA on the germination and growth of green gram (Vigna radiata), a key leguminous crop vital to human nutrition and global agriculture. Because of its high nutrient content from fish waste, FAA has attracted interest for its potential use as an organic fertilizer in sustainable farming. This study evaluates the effects of different FAA concentrations on germination rates, root and shoot growth, plant biomass, and photosynthetic pigments in green grams (Vigna radiata). FAA at 0.6 mg/mL caused a maximum shoot length of about 20 cm on day 6 and the highest root growth (length) at 0.8 mg/mL on day 6 compared to the other concentrations (0.2 – 0.6 and 1 mg/mL). Also, treatment with 1 mg/mL FAA induced the highest amount of plant biomass compared to others. The results show that FAA treatment considerably enhanced their germination rate, as well as shoot and root growth, and other growth parameters in Vigna radiata.