Phosphorus Doses and Sowing Times Over Agronomic Aspects of Chia

Débora Fernanda Del Moura Soares,Poliana Tomé Gouveia,Tiago Roque Benetoli Da Silva,Nadia Graciele Krohn,Géssica Daiane Da Silva,Rhaízza Lana Pereira Dusheski,Juliana Stracieri

doi:10.5539/jas.v11n1p174

Abstract

Chia (Salvia hispanica L.) is an herbaceous annual plant considered a natural source of Omega 3 and 6 fatty acids, fiber, protein and antioxidants. However, the cultivation in Brazil is still recent and existing technical information and recommendations are limited, especially regarding to fertilization and sowing season. The present work had as objective to evaluate the effect doses application of phosphorus and sowing times over productive and reproductive parameters. The experiment was conducted in greenhouse conditions at Fazenda da Universidade Estadual de Maringa, Campus Umuarama. The soil used for the experiment is a typical Distrofic Red Latosoil, with sandy texture. The experimental design was entirely in factorial scheme 4 &times; 4 with three replications. Treatments were composed of four seeding seasons, at intervals of 15 days between one and another with four doses of P2O5 applied at seeding (0, 40, 80 and 120 kg ha-1, totalizing 48 plots units. It was evaluated the following parameters dry mass of root and shoot, grain yield, mass of 1,000 grains and oil content. There were no significant results both for phosphorus doses as for interaction in any of the variables evaluated. The treatment seeding times (E) differed statistically only for grain yield.

Highlights

Salvia hispanica L., named as chia, belongs to Lamiaceas family, is a shrubby and herbaceous annual plant, tropical and temperate (Ayerza & Coates, 2006)
With Spanish colonization came the exclusion of chia cultivation, remaining present in some small villages and lasted for many years (Sáez, 2014; Migliavacca et al, 2014a)
The seed is composed of oil, polyunsaturated fatty acids, with Omega 3 and 6 representing greater importance (Sáez, 2014; Ayerza & Coates, 2006)

Summary

Introduction

Salvia hispanica L., named as chia, belongs to Lamiaceas family, is a shrubby and herbaceous annual plant, tropical and temperate (Ayerza & Coates, 2006). With Spanish colonization came the exclusion of chia cultivation, remaining present in some small villages and lasted for many years (Sáez, 2014; Migliavacca et al, 2014a). The seed is composed of oil, polyunsaturated fatty acids, with Omega 3 and 6 representing greater importance (Sáez, 2014; Ayerza & Coates, 2006). Sowing depth and incorrect fertilizing are unfavorable for S. hispanica L. about its productive yield that represents the main interest (Migliavacca et al, 2014b). The growing economic interest by chia is increasing in world agriculture; this is due to seeds composition, presenting proteins, lipids and plenty of fiber (Sáez, 2014)

Methods

Results

Conclusion