Utilization of Spent Coffee Grounds as Media for Stone Pine ( Pinus pinea ) Seedlings
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ORIGINAL PAPER
Utilization of Spent Coffee Grounds as Media for Stone Pine (Pinus pinea) Seedlings Servet Caliskan 1 & Nihan Ozok 2 & Ender Makineci 3 Received: 3 April 2020 / Accepted: 21 May 2020 # Sociedad Chilena de la Ciencia del Suelo 2020
Abstract The present study was aimed at determining the influence of adding different amounts of spent coffee grounds (SCG) on germination percentage (GP) and mean germination time (MGT), seedling characteristics, and seedling biomass of different components of containerized 1 + 0 stone pine seedlings. Six different media were prepared including 100% conventional media, 100% sand, 10% SCG + 90% sand, 20% SCG + 80% sand, 30% SCG + 70%, sand and 100% SCG. While GP is 90% in the media where the SCG ratio is 10%, GP values decrease to 50% as the SCG ratio increases. The greatest seedling height values were found in conventional media (14.4 cm), followed by the seedlings in 100% sand with 11.4 cm and 20% SCG + 80% sand with 11.1 cm. The highest root collar diameter was found in 20% SCG + 80% sand with 3.9 mm. The highest root/shoot ratio (0.7) was obtained in 10% SCG + 90% sand. Total seedling biomass was the greatest in conventional media (2.1 g). As SCG increased in the media, N, K, Mg, and P concentrations increased, and Ca concentration and C/N ratio decreased in all seedling components (needle, main root, lateral root, and stem). Results point to the possibility of using a small amount of SCG to alter seed germination, seedling characteristics, and nutrient uptake for production of containerized stone pine seedlings. Keywords Biomass . Fertilizer . Organic amendment . Sustainable . Waste
1 Introduction Coffee is globally the second most valuable trade commodity after petroleum. It is among the most consumed beverages around the world. Everyday, approximately 3.5 billion cups of coffee are consumed worldwide. Production of coffee generates a lot of coffee wastes and by-products that could be
* Servet Caliskan [email protected] Nihan Ozok [email protected] Ender Makineci [email protected] 1
Faculty of Forestry, Silviculture Department, Istanbul University-Cerrahpasa, Bahcekoy, Sariyer, 34473 Istanbul, Turkey
2
Istanbul University-Cerrahpasa, Institute of Graduate Studies, Avcılar, 34325 Istanbul, Turkey
3
Faculty of Forestry, Soil Science and Ecology Department, Istanbul University-Cerrahpasa, Bahcekoy, Sariyer, 34473 Istanbul, Turkey
used for various applications (Blinová et al. 2017). Spent coffee grounds (SCG) are the waste item from coffee brewing. A ton of coffee beans produces 650 kg of SCG as a result of coffee preparation in coffee shops (Murthy and Madhava Naidu 2012). As coffee consumption rises around the world, a significant amount of organic matter emerges from the preparation stage up to the stage of drinking, and this amount increases from year to year. As a result, more than two million tons of organic coffee waste, such as grounds, roasted crust, or ground coffee waste, emerges for one million tons of coffee production per year (Pandey
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