Naphthalene acetic acid application on pineapple fruit

• Autor(a) principal: Vieira, Alcílio
• Data de Publicação: 2014
• Outros Autores: Gadêlha, Ricardo Sérgio de Sarmento
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Pesquisa Agropecuária Brasileira (Online)
• Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/16410
• topic: pineapple Smooth Cayenne; hormone; abacaxi Smooth Cayenne; hormônio

The effects of six concentrations of naphthalene acetic acid (N.A.A.) applied in pineapple fruits were studied. A randomized block design was used, with seven treatments or concentrations (0, 50, 75, 100, 125, 150 and 175 of A.N.A. ppm). Each treatment was replicated three times. No statistical difference was found for weight, diameter and size of fruit and medulla diameter. Rates of 125 and 175 ppm of N.A.A. increased significantly the crown length. There was a significant increase in total fruit acidity with the application of 175 ppm rate of N.A.A. On the other hand, rates of 125 and 175 ppm of N.A.A. resulted in a reduction of soluble solids content. Significant differences among treatments did not occur, but the different rates of N.A.A. studied showed a trend toward increasing wieght and size of pineapple fruits.