Refrigerated storage period of Rhizophores for Yacon propagation

Mateus Augusto Lima Quaresma,Diego Mathias Natal Da Silva,Magno Do Carmo Parajara,Ariany Das Graças Teixeira,Fabio Luiz De Oliveira,Leandro Pin Dalvi

doi:10.14393/bj-v36n0a2020-47817

Mateus Augusto Lima Quaresma, Diego Mathias Natal Da Silva + Show 4 more

Open Access

https://doi.org/10.14393/bj-v36n0a2020-47817

Copy DOI

Abstract

Yacon, is known for its tuberous roots, which are consumed as functional food and is propagated mostly in the vegetative form, via propagules, so-called rhizophores. However, they are organs with little durability in its propagation form. Storing them in cold chamber conditions, can be a viable alternative for the seedlings production of the culture. The objective of this study was to verify the influence of the refrigerated storage period of yacon rhizophores in the initial plant development. The experimental design was completely randomized with eight replicates and six treatments and the rhizophores were place in the refrigerated storage for: 7, 14, 21, 28 and 35 days; and time zero (planting without storage). The results show that the rhizophores in the refrigerated storage in a temperature of 8 to 10°C, for a period between 21 to 35 days had better sprouting rate (speed and vigor), reducing mortality, which favored the initial yacon growth. The refrigerated storage between 21 and 35 days showed to be an alternative that resulted in a uniform plant stand in crops, also reflecting the uniformity in the harvest, and minimizes the problem of seasonality offering culture propagation material.

Highlights

The yacon (Smallanthus sonchifolius) plant produces tuberous roots, used mostly for fresh consumption, but many sub-products were developed to take advantage of yacon's nutraceutical potential
The rhizophores, which are used as propagative material, are collected to be used in the cropping season
The rhizophores were collected from an experimental yacon field, conducted in the University of Espírito Santo (UFES) Research Farms, Alegre/ES

Summary

Introduction

The yacon (Smallanthus sonchifolius) plant produces tuberous roots, used mostly for fresh consumption, but many sub-products were developed to take advantage of yacon's nutraceutical potential. These products include sweeteners, juices, teas (leaves), and flour (leaves and/or roots). An increase in the yacon demand by the food industry to produce nutraceutical and/or functional foods led to an expansion in the production areas (SANTANA; CARDOSO 2008; GUSSO et al 2015). The harvest of yacon tuberous roots occurs six months after planting, depending on the growing region, usually when shoots start to dry out (GRAU; REA 1997). Similar to most yacon ecotypes introduced in countries outside the region of origin (Andes), they do not produce viable seeds (VITALI et al 2015)

Objectives

Methods

Results