HYDROPONIC CULTIVATION OF CORIANDER USING FRESH AND BRACKISH WATERS WITH DIFFERENT TEMPERATURES OF THE NUTRIENT SOLUTION

Mairton G Da Silva,Mateus G B De Oliveira,Hans R Gheyi,Tales M Soares,Caroline C Dos Santos

doi:10.1590/1809-4430-eng.agric.v40n6p674-683/2020

Mairton G Da Silva, Mateus G B De Oliveira + Show 3 more

Open Access

https://doi.org/10.1590/1809-4430-eng.agric.v40n6p674-683/2020

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Abstract

A large number of studies on salinity in hydroponic systems have been carried out, but few of them have evaluated the interaction between salinity and nutrient solution temperatures. Two experiments were carried out in a randomized block design from January to February (Experiment I) and June to July 2018 (Experiment II). Experiment I consisted of treatments with five combinations, as follows: unheated (control) and heated nutrient solution (NS) at a temperature of 32°C using fresh water with an electrical conductivity (ECw) of 0.3 dS m−1, and unheated and heated NS at temperatures of 30 and 32°C using brackish water with an ECw of 6.5 dS m−1 in the main plots, with two coriander cultivars (Tabocas and Verdão) in the subplots, which were grown in the same hydroponic channel. The cultivar Verdão was grown in Experiment II in a 2 × 2 factorial arrangement, consisting of two NS temperatures (unheated and heated at 30°C) and two ECw levels (0.3 and 6.5 dS m−1). Coriander cultivation is feasible with heated NS despite decreases in shoot fresh matter production compared to the control of approximately 37% for Experiment I (cultivar Verdão at a temperature of 32°C and using fresh water) and 17% for Experiment II (temperature of 30°C and using fresh and brackish waters) at 25 days after transplanting.

Highlights

Coriander (Coriandrum sativum L.) is one of the spices that occupy a prominent position worldwide, adding flavor and aroma to several foods (Rashed & Darwesh, 2015)
Experiment I consisted of treatments with five combinations, as follows: unheated and heated nutrient solution (NS) at a temperature of 32°C prepared in fresh water with an electrical conductivity (ECw) of 0.3 dS m−1, and unheated and heated NS at temperatures of 30 and 32°C using brackish water with an ECw of 6.5 dS m−1 in the main plots, with two coriander cultivars (Tabocas and Verdão) in the subplots, which were grown in the same hydroponic channel
Silva et al (2018a) found no disturbances in coriander cultivar Verdão grown in the DFT hydroponic system in the winter, even under a water salinity of 7.0 dS m−1

Summary

Introduction

Coriander (Coriandrum sativum L.) is one of the spices that occupy a prominent position worldwide, adding flavor and aroma to several foods (Rashed & Darwesh, 2015). The low availability of surface waters in this region has led to the use of underground water sources, which are usually extracted from wells and have high salt concentrations (Silva et al, 2018a), limiting their use for conventional irrigation due to soil salinization problems and even desertification (Endo et al, 2011; Suassuna et al, 2017). Salt stress affects plant growth due to the negative effect of the osmotic potential on water absorption, resulting in changes in water relations at the cellular level (García-Caparrós & Lao, 2018) and excessive accumulation of ions (Na+ and/or Cl−) in plants (Rady et al, 2018)

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