PHYSICAL CHARACTERISTICS OF THE GREEN DWARF COCONUT GROWN AS A USE OF MULCHING AND DIFFERENT WATERING SHIFT

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DOI:

https://doi.org/10.47820/recima21.v4i6.3282

Keywords:

different watering shifts increases the quality

Abstract

The mulch combined with the application of different watering shifts increases the quality of vegetables in dry climate environments. The objective of the present work was to evaluate the physical characteristics of the fruits of the green dwarf coconut palm, in function of the use of mulch and different irrigation shifts. The experiment took place in the irrigated perimeter of Várzeas de Sousa, located in the municipality of Sousa, Paraíba. The experimental design was carried out in DIC (Completely Random Design) in a 2 x 5 factorial arrangement, with 2 mulch treatments and 5 irrigation shifts. Fifty fruits were evaluated, 25 from plants with mulch and 25 from plants without mulch. All plants received 5 watering shifts (TR1: daily irrigation; TR2: irrigation every 2 days; TR3: irrigation every 3 days; TR4: irrigation every 4 days; and, TR5: irrigation every 5 days). After harvesting, the fruits were taken to the Chemistry, Biochemistry and Food Analysis Laboratory of the Center for Agro-Food Science and Technology - CCTA, of the Federal University of Campina Grande - UFCG, Campus of the city of Pombal-PB, where they were characterized in terms of weight, length, diameter, peel thickness, internal cavity diameter, solid albumen thickness and volume of water contained in the fruits. There was no interaction between the factors. However, mulching combined with irrigation in shifts caused noticeable differences between fruits; plants with mulch provided fruits with better characteristics.

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Author Biographies

  • Jonnathan Silva Nunes

    Bachelor in Food Engineering from the Federal University of Campina Grande (UFCG); MAI-DAI/CNPQ scholarship holder in the Graduate Program in Food Technology at UNICAMP; Postgraduate student (latu sensu) in Food Science and Technology at IFRN and specialist in Quality Engineering at FAVENI. He is part of the research group at the Laboratory of Oils and Fats of the Department of Food Technology (FEA / Unicamp), where he develops studies on the formulation, optimization and application of 'organogels' in food products. In the IFRN and FAVENNI specializations, he develops research aimed at the characterization of vegetables and studies on the replacement of fats in food products, respectively. During graduation he worked with post-harvest and minimal processing of fruits and vegetables. He was an intern at the Laboratory of Chemistry, Biochemistry and Food Analysis at UFCG, an intern at the Laboratory of Molecular Gastronomy and Food Technology at UFPB and an intern at Casa de Taipa Produtos Sertanejos and at Doce Sabor Confeitaria. He is qualified in Bakery by SENAI and has already been an entrepreneur in the confectionery and bakery sector.

  • Hugo Fernandes dos Santos

    Universidade Federal de Campina Grande.

  • Kátia Gomes da Silva

    Bachelor in Food Engineering from the Federal University of Campina Grande (2011-2017). Master in Agro-Food Technology - PPGTA from the Federal University of Paraíba (2019-2021), Bananeiras campus - PB. PhD student in Food Science and Technology at the Federal University of Pelotas (2021-2025), campus Pelotas - RS. Volunteer at the Food Science, Technology and Engineering Research Group - GPCTEA. Member of the Junior company CONSUALI- CCTA/UFCG (2013). She worked as a RT in the salt added water company (PURILEVE) in the period 2018-2019.

  • Giuliana Naiara Barros Sales

    Agronomist from the Federal University of Campina Grande (2017) and a master's degree in Tropical Horticulture from the Federal University of Campina Grande (2020).

  • Franciscleudo Bezerra da Costa

    Agricultural Engineer from the Federal Rural Semi-Arid University (2003), master's degree (2004), doctorate (2009) and post-doctorate (2010) in Plant Physiology from the Federal University of Viçosa. Associate Professor of the Food Technology Academic Unit (UATA), at the Agro-Food Science and Technology Center (CCTA), of the Federal University of Campina Grande (UFCG), permanent professor in the Post-Graduation Programs in Agroindustrial Systems and Tropical Horticulture, coordinator of the Laboratory of Chemistry, Biochemistry and Food Analysis of CCTA. Work in the post-colhesion Physiology area of perishing organs: plant production, post-colhesion quality, minimal processing and food preservation technology.

  • Pahlevi Augusto de Souza

    He holds a degree in Agronomic Engineering from the Escola Superior de Agricultura de Mossoró, ESAM (1998), a Master's degree in Agronomy/Phytotechnics from the Federal Rural University of the Semi-Arid, UFERSA (2002) and a PhD in Phytotechnics (Plant Production) from the Federal University of Viçosa, UFV (2006). He was a Postdoctoral fellow in the PRODOC (2006 - 2007) and PNPD (2008) programs. of fruits and vegetables and packaging. He is currently a Professor at the Federal Institute of Education, Science and Technology of Rio Grande do Norte (IFRN).

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Published

09/06/2023

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Vol. 4 No. 6 (2023): EDITORIAL - CLICK HERE TO ACCESS THE ARTICLES

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PHYSICAL CHARACTERISTICS OF THE GREEN DWARF COCONUT GROWN AS A USE OF MULCHING AND DIFFERENT WATERING SHIFT. (2023). RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218, 4(6), e463282. https://doi.org/10.47820/recima21.v4i6.3282