Effects of Aqueous Vermicompost Extracts Produced from Winery Residues on Seedling Growth and Photosynthetic Pigments of Lepidium sativum L. and Cucumis sativus L.: A Preliminary In Vitro Study
Winery residues generated by the wine industry represent an important sustainability challenge but also a valuable resource for producing vermicompost-derived products with potential agricultural applications through vermicomposting. This study evaluated the effects of aqueous vermicompost extracts produced from winery residues on the early in vitro development and physiological performance of garden cress (Lepidium sativum L.) and cucumber (Cucumis sativus L.) seedlings. Seedlings were cultivated on peat-based pellets (Jiffy-7®) under controlled conditions and treated with two extract concentrations (10% and 20%, w/v) or distilled water (control). After 30 days, morphological traits (shoot height, leaf number and biomass) and biochemical parameters (photosynthetic pigments and total phenolics) were assessed. Both species showed high survival rates (>85%) and no phytotoxic symptoms. Compared with the control, VE20% increased chlorophyll a, chlorophyll b, and total chlorophyll contents in garden cress by 40.3%, 35.9%, and 38.9%, respectively, whereas VE10% increased chlorophyll a, total chlorophyll, and carotenoid contents in cucumber by 15.7%, 11.5%, and 25.0%, respectively. Total phenolic content did not differ significantly among treatments in either species (p > 0.05). These findings indicate that vermicompost extracts produced from winery residues exhibited low phytotoxic potential under the experimental conditions tested and influenced photosynthetic pigment accumulation without adversely affecting seedling growth. These responses warrant further investigation under ex vitro and field conditions to determine whether the observed physiological changes translate into relevant agronomic effects.