Influence of fertigation on seed quality coffee
Resumo
Water availability and mineral nutrition are factors that affect the coffee crop and, when poorly managed, can cause excessive plant growth, delayed fruit maturation, leaching of soluble nutrients (mainly nitrogen), flower drop, higher occurrence of soil diseases and physiological disorders, higher energy costs and wear and tear of the irrigation system. This work was developed with the purpose of studying, among others, the effects of fertigation on the physical and physiological quality of coffee seeds produced in irrigated coffee plantations under different doses and installments of fertilization. In addition to the traditional system without irrigation and fertilized four times a year during the rainy season (control), five fertilization rates were studied, 70, 100, 130, 160 and 190% of the recommended for coffee fertigated by a drip system and two installments, twelve and four applications during the year. After harvesting the fruits at the cherry stage and drying, the seeds without parchment were submitted to analyses to evaluate the physiological quality, by means of the germination and vigor tests, and the physical quality, by the sieve retention test. It was concluded that the fertigation treatments used affect the physical quality of coffee seeds and do not affect the physiological quality.
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Copyright (c) 2023 Danilo Tiago Feitosa, José Ribamar Neto Dourado de Oliveira, Carlos Cicinato Vieira Melo, Ana Izabella Freire, Filipe Bittencourt Machado de Souza, Nicolas Oliveira de Araújo##plugins.themes.gdThemes.article.Authors##
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Danilo Tiago Feitosa
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José Ribamar Neto Dourado de Oliveira
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Carlos Cicinato Vieira Melo
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Ana Izabella Freire
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Filipe Bittencourt Machado de Souza
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Nicolas Oliveira de Araújo