Abstract
ABSTRACT The quality parameters of cassava roots vary between cultivars and depend on abiotic factors, such as plant nutrition. However, the magnitude of how these factors interfere is not yet well defined, especially for phosphorus (P), which is a nutrient directly linked to the synthesis of sugars and starches in plants. Thus, the objective of the research was to evaluate the quality of roots of table cassava cultivars fertilized with doses of P in the Brazilian semiarid. The research was carried out at the Rafael Fernandes experimental farm, Mossoró, RN, Brazil, from June 2018 to April 2019. The experimental design used was in randomized blocks, arranged in subdivided plots and with four replications. Doses of P (0, 60, 120, 180 and 240 kg ha-1 of P2O5) were applied in the plots, and in the subplots, the table cassava cultivars (Água Morna, BRS Gema de Ovo, Recife and Venâncio). Firmness, elasticity, titratable acidity, soluble solids, total soluble sugars, starch and cooking were all evaluated. The quality of table cassava roots varied depending on the cultivar and the dose of P. Doses of P between 120 and 240 kg ha-1 of P2O5 increase the starch content and reduce the cooking time of table cassava roots.
Highlights
Cassava is a perennial vegetable species that belongs to the Euforbiáceas family and is native to South America (LI et al, 2010)
The objective of this study is to evaluate the quality of the roots of table cassava cultivars fertilized with doses of P in the Brazilian semiarid
These doses were defined based on what is practiced in the region, as well as what would be applied following the recommendation of Silva; Gomes (2008), i.e., 60 kg ha-1 of P2O5
Summary
Cassava is a perennial vegetable species that belongs to the Euforbiáceas family and is native to South America (LI et al, 2010). Cassava has a diversified purpose but it is customary to segment its use into table manioc and manioc for industry (CARDOSO; GAMEIRO, 2006). Table manioc is commercialized in natura, minimally processed or processed as precooked, frozen or in the form of pasta (AGUIAR et al, 2011). It is necessary to improve the productive performance, and to associate it with gains in quality to meet the sensory and technological requirements of the consumer (MENEZES et al, 2019). The quality parameters of cassava roots vary depending on the genotypes, the time of harvest, the type and fertility of the soil and meteorological variations (LORENZI, 1994; BORGES; FUKUDA; ROSSETTI, 2002; OLIVEIRA; MORAES, 2009; SILVA et al, 2014; PEDRI et al, 2018)
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