Produtividade e qualidade de Alho Ito em função da maturação da semente, ivd e temperatura de vernalização

• Autor(a) principal: Pimentel, Leonardo Henrique Pires
• Data de Publicação: 2022
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFU
• Texto Completo: https://repositorio.ufu.br/handle/123456789/34662
• topic: Allium sativum; Temperaturas; Alho-semente; Ponto de maturação; Dormência; Temperatures; Garlic seed; Ripening point; Numbness; CNPQ::CIENCIAS AGRARIAS

Garlic physiology has characteristics markedly influenced by climatic and management aspects. The regulation of storage temperature, the degree of maturation of the bulbils used as seeds, among other factors, can enhance the return of plantations carried out in promising regions, where under natural conditions the culture would be unviable. Knowledge of the best management conditions, therefore, enhances the noble garlic market in the country, which can reduce external dependence (imports). In this context, the objective was to evaluate the productivity and quality of garlic submitted to different maturation points, vernalization temperatures and dormancy velocity index (IVD). The experiment was carried out at Agrícola Wehrmann, Cristalina-GO. The experimental design was in randomized blocks in a factorial scheme combining IVDs (40 and 60%) and three vernalization temperatures (-1ºC to -3ºC; 1ºC to 3ºC and 2ºC to 4ºC), with four replications. The negative vernalization temperature stood out in productivity and bulbs with higher market value. Regarding the point of maturation and IVDs, no significant differences were found between treatments.