Evaluating The Effects Of Cutting Type And Different Rooting Media On The Vegetative Propagation Of African Black Pepper
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Evaluating The Effects Of Cutting Type And Different Rooting Media On The Vegetative Propagation Of African Black Pepper
Chapter One: 1.0 Introduction
Piper guineense L., sometimes known as African black pepper, is a climbing perennial plant in the family Piperaceae.The plant belongs to the fake cubebs pepper family (Buzzanell and Grey, 1995), and the berries are frequently used as a substitute for edible black pepper (Piper nigrum) and the most closely related cubebs pepper (Piper cubeba).
African black pepper is endemic to the tropical regions of central and western Africa, and it is semi-cultivated in nations such as Nigeria, where the leaves and fruits (berries) are sold in markets as condiments and food flavours (Joan & Michihol, 2013).
It is known as ‘Uziza’ in Igbo and ‘Iyere’ in Yoruba; other common names include Benin pepper, Guinea pepper, and false cubeb. It thrives in evergreen rainforest borders, usually in damp areas, gallery forest along rocky rivers at elevations ranging from 750 to 1650 mm. When crushed, the leaves have a strong taste and a nice scent.
The oleiferous leaves are elliptic in form, measuring around 5 cm long and 7 cm wide. The leaves have a peppery flavour, are pale greenish in colour while fresh, and dark green when dried. The flowers are tiny and borne on common stalks in clusters opposite the foliage or at the stem and branch tips.
The African black pepper plant is protogynous. The flower develops first in the androecium (male organ) and then in the gynoecium (female organ) (Okigbo and Igwe, 2007). Stamens open 5-8 days after the stigma becomes receptive.
In Nigeria, African black pepper is a highly spicy plant, and various plant sections are cultivated for their aromatic peppery properties. They are also defined as tiny wild fruits, nuts, herbs, and leafy vegetables with heart-shaped leaves and an oval petiole (Iwara and Uboh, 2013).
Traditional medicine makes use of numerous plant parts. The seeds are commonly used as seasonings. Furthermore, the seeds have stomachic and carminative properties, making them very useful for aching stomachs.
Piper guineense seed extracts were also found to be effective against Dermestes maculates (Deeger) infestations in dried fish storage (Amusan and Okorie, 2002).
According to Srinivasan (2000), extracts of Piper guineense have been shown to improve food digestion by promoting the release of digestive enzymes such as pancreatic amylase, trypsin, and chymotrypsin, and hence are used to treat digestive disorders.
Vegetative propagation is the simplest and quickest method of domesticating fruit plants. It is commonly used to propagate high-quality cultivars for commercial purposes. It improves yield quality and protects plant characteristics (Jan 2001).
However, vegetative propagation is significant since it involves asexual reproduction by tissue regeneration from plant parts. There are various techniques of vegetative propagation, including cutting, grafting, layering, budding, and micropropagation, however the method used is determined by the crop species and the propagator’s goal.
Since seed germination has been the only known natural method of spreading African Black Pepper, the vegetative propagation of this endangered species must be thoroughly examined.
The current study aims to investigate the rooting capacity of African Black Pepper (Piper guineense L.) Stem cuttings under greenhouse conditions utilising various propagation media such as topsoil, water, and carbonised rice husk (CRH).
The primary goal of the research is to assess the impact of cutting type and various rooting media on the vegetative growth of African Black Pepper (Piper guineense L.). The specific objectives are listed below:
To assess the rooting capacity of African Black Pepper (Piper guineense L.) stem cuttings made from softwood and hardwood.
To investigate the effects of topsoil, water, and carbonised rice husk on the vegetative propagation of Piper guineense L.
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