The Effect of Cow Dung Foliar Fertilizer on the Growth and Yield Performance of Pechay (Brassica Rapa L.)
THE EFFECT OF COW DUNG FOLIAR FERTILIZER ON THE
GROWTH AND YIELD PERFORMANCE
OF PECHAY (Brassica Rapa L.)
A Research Project for the Students of
Applied Research III
Evan Marri Jam LLAMES Antonio
Precious Mae PASCASIO Bautista
Razver Ace VERIDIANO Razon
Ms. Liberata Capilos
Teacher
School Year 2010-2011
I. INTRODUCTION
A. Significance of the Study
Pechay (Brassica rapa L. cv group Pak Choi) is an erect, biennial herb, cultivated as an annual about 15-30 cm tall in vegetative stage. Ovate leaves are arranged spirally and spreading. The petioles are enlarged and grow upright forming a subcylindrical bundle. Inflorescence is a raceme with pale yellow flowers. Seeds are 1 mm in diameter and are reddish to blackish brown in color. Pechay, pitsay or petsay, no matter how you spell it, is one of the most popular vegetables in the Philippines. In the United States, this vegetable is popularly known as bok choi. It is more and more readily available in regular supermarkets such as your friendly neighborhood Dominick's, Jewel or Country Market. In the Philippines, there seemed to have been a pechay revolution in Metro Manila a decade ago when every available land was cultivated with pechay. So like, vacant lots in front of the SSS building on East Ave., in Quezon City, used to be a pechay plantation galore. Now it's government offices and barong barongs and pechay plots of course. Usually used as an ingredient for stews and pancit. While it is not that tasty (the white stalks tastes like paper I think), some varieties add a little bit of pungent flavor to the dishes it is added to. The only dish that I like with pechay is clear beef stew with pieces of beef, maybe some potatoes, ginger and whole peppercorns and of cource, pechay. And a generous serving of patis on the side. I have a shallow treshold for such things. Pechay (Pak Choi) is a cabbage. It is one of the most known vegetables in the Philippines. It is also known as one of the oldest green vegetables in
GROWTH AND YIELD PERFORMANCE
OF PECHAY (Brassica Rapa L.)
A Research Project for the Students of
Applied Research III
Evan Marri Jam LLAMES Antonio
Precious Mae PASCASIO Bautista
Razver Ace VERIDIANO Razon
Ms. Liberata Capilos
Teacher
School Year 2010-2011
I. INTRODUCTION
A. Significance of the Study
Pechay (Brassica rapa L. cv group Pak Choi) is an erect, biennial herb, cultivated as an annual about 15-30 cm tall in vegetative stage. Ovate leaves are arranged spirally and spreading. The petioles are enlarged and grow upright forming a subcylindrical bundle. Inflorescence is a raceme with pale yellow flowers. Seeds are 1 mm in diameter and are reddish to blackish brown in color. Pechay, pitsay or petsay, no matter how you spell it, is one of the most popular vegetables in the Philippines. In the United States, this vegetable is popularly known as bok choi. It is more and more readily available in regular supermarkets such as your friendly neighborhood Dominick's, Jewel or Country Market. In the Philippines, there seemed to have been a pechay revolution in Metro Manila a decade ago when every available land was cultivated with pechay. So like, vacant lots in front of the SSS building on East Ave., in Quezon City, used to be a pechay plantation galore. Now it's government offices and barong barongs and pechay plots of course. Usually used as an ingredient for stews and pancit. While it is not that tasty (the white stalks tastes like paper I think), some varieties add a little bit of pungent flavor to the dishes it is added to. The only dish that I like with pechay is clear beef stew with pieces of beef, maybe some potatoes, ginger and whole peppercorns and of cource, pechay. And a generous serving of patis on the side. I have a shallow treshold for such things. Pechay (Pak Choi) is a cabbage. It is one of the most known vegetables in the Philippines. It is also known as one of the oldest green vegetables in