Development of coffee plant under different doses of an amino acid-based organomineral product.

• Autor(a) principal: MAY, A.
• Data de Publicação: 2020
• Outros Autores: FERREIRA, W. P. M., VIANA, R. da S., VILELA, E. S. D., SILVA, E. H. F. M. da, VIEIRA JUNIOR, N. A., HIRANO, R. T., SANTOS, M. de S. dos, MOREIRA, B. R. de A.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1125258
• topic: Coffee; Organomineral fertilizer; Productivity; Café; Aminoácido; Produtividade; Pulverização Foliar

Abstract: Brazil is the largest coffee producer in the world. In view of the concern for sustainable development in its economic, social and environmental dimensions, the present study was developed to examine the influence of a product based on the amino acid proline on the productive performance of coffee plants when applied foliarly. Six doses of the product applied via foliar spraying were tested. Emergence of new leaves from plagiotropic branches, number of flowers, number of young green cherries, total weight of all fruit types and polyphenoloxidase enzyme dosage were evaluated in a randomized-block experimental design with three replicates. Each plot consisted of three crop rows with 10 plants each. Significant differences were detected for all evaluated traits. The increasing doses of the proline-based product promoted an increase in the number of flowers, young green cherries and leaves emerged on the evaluated plagiotropic branches, demonstrating that the amino acid improves the performance of coffee plants. The ideal dose of the product to provide the highest coffee fruit productivity was 500 mL/ha, applied before flowering. The different doses of the amino acid concentrate were effective in increasing polyphenoloxidase activity and can be used as an instrument for improving the quality of coffee as well as an aid in conferring resistance to coffee diseases caused by microorganisms.