Sustainable Composting of Vegetable Waste, Cow Dung, Grasses, and Food Wastes into Soil Amendment using Starter Culture and Growth Characteristics in Guava Plant

Abstract

The study aim was to optimise the C/N ratio, improve the compost quality, reduce pathogenic bacteria load in the compost, and improve guava yield. Vegetable wastes were mixed with cow dung, grasses, and food wastes in ratios of 4:3:2:1 (w/w) for achieving a C/N ratio of approximately 37. Co-composting is an important strategy because the mixture of bulking agents can help achieve optimal composting conditions. Experimental results were obtained from a pilot-scale rotary drum reactor with forced aeration. In the reactor, the temperature increased during the thermophilic phase (58±2 °C) and decreased after 10 days (54±2 °C). The pH values moderately increased, then decreased, and were near to neutral after maturation. The results indicated that co-composting of bio-wastes at a C/N ratio of 37.6%±1.02% could be effectively decomposed to reduce the residuals to just 13.6%±1.05% after 28 days. The microbial population increased in both mesophilic and thermophilic stages and decreased at the end of the composting, reflecting stability. The stable compost was applied to the growth of guava plant, and the yield was calculated. The organic compost improved plant growth, fruit yield, and enriched phytochemical compounds in the fruit and peels. The phytochemical compounds improved antioxidant activity in the guava fruits.