DEVELOPMENT OF VINEGAR (Hibiscus sabdariffa Linn.) ACCORDING TO SIX LEVELS OF SALINITY OF IRRIGATION WATER

• Autor(a) principal: Sales, M. A. de L. [UNESP]
• Data de Publicação: 2019
• Outros Autores: Moreira, F. J. C., Eloi, W. M., Ribeiro, A. de A.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.15628/holos.2019.1602; http://hdl.handle.net/11449/195076
• topic: Abiotic stresses; Hibiscus sabdariffa; Physiological quality; Tolerance

Water quality is one of the factors that have a negative effect on the development and production of crops. For the use of water with high levels of soluble salts in agriculture, a rational management must be used, so that the crop develops the expected productivity. Therefore, the objective of this experiment was to evaluate the development of vinegar as a function of six levels of irrigation water salinity. The work was carried out from November 2010 to January 2011, in the greenhouse of the IFCE - Sobral Campus. The experiment was arranged in a completely randomized design (DIC), in a 6 x 8 factorial scheme, with subdivided plots in time, with six salt concentrations of irrigation water (0.27 dS m(-1) - control, 1.5, 2, 5, 3.5, 4.5 and 5.5 dS m(-1)), and eight evaluation periods (0, 7, 14, 21, 28, 35, 42 and 49 days after transplantation), with five replicates. The results showed that the increase in the concentration of salts in the irrigation water caused a reduction in the initial development of vinegar seedlings, where in some treatments resulted in the death of plants. We conclude that, at different levels of salinity in irrigation water, they negatively affect the development of the crop.