Base-temperature, plastochron and chia (Salvia hispanica L. - Lamiaceae) yield for different sowing times

Jana Koefender,André Schoffel,João Fernando Zamberlan,Juliane Nicolodi Camera,Willian Felipe Genz

doi:10.1590/0034-737x202168020010

Abstract

Chia is a plant whose seeds are used in cooking and is a natural source of omega-3 fatty acids, fiber and protein, as well as other important nutritional components such as antioxidants. The objective of this work was to estimate the base temperature, plastochron and chia seed yield for different sowing times in Cruz Alta, Rio Grande do Sul, Brazil. The experimental design was completely randomized and the treatments consisted of different sowing times (September, October and November). For the determination of the base temperature for node emission in the main stem of the plants, the method of least mean square error of linear regression between the number of nodes and the accumulated thermal sum was used. Regarding estimation of the plastochron at each sowing time, a simple linear regression was obtained between the number of nodes in the main stem and the accumulated thermal sum. Seed yield was measured at harvest. Sowing in times with air temperature below 19 ºC should be avoided so that the development of plants is not impaired. Plastochron ranges from 28.01 ºC to 32.26 ºC day for successive node emission in the main stem of chia plants and September sowing promotes higher seed yield.

Highlights

Chia (Salvia hispanica L. - Lamiaceae) is an annual herbaceous plant native to southern Mexico and northern Guatemala (Álvarez-Chávez et al, 2008)
Until the beginning of flowering, the minimum and maximum absolute temperatures were 8.4 and 35.9 oC, which shows that the crop was subjected to low temperatures over the vegetative development period, which is important for the estimation of the base temperature
The September sowing time showed the shortest length of the sowing phase until emergence (SOW-EME), with accumulated thermal sum of 5.6 oC day, while the sowing times of October and November required thermal accumulation of 79.5 and 40.8 oC day to reach the emergency (Figure 1b)

Summary

Introduction

Chia (Salvia hispanica L. - Lamiaceae) is an annual herbaceous plant native to southern Mexico and northern Guatemala (Álvarez-Chávez et al, 2008). - Lamiaceae) is an annual herbaceous plant native to southern Mexico and northern Guatemala (Álvarez-Chávez et al, 2008) It seeds are considered an important source of fiber, protein and antioxidants. The observed physicochemical properties indicate that the fraction rich in fiber may be an ingredient for the human diet, in items a such as powders, cereal bars, breads, cookies, beverages, jams, emulsions, among others (Capitani et al, 2012). Another important feature is the absence of gluten, which means that chia flour can replace wheat flour in various foods designed for people intolerant to this compound protein (Bueno et al, 2010)

Objectives

Methods

Results