Saline irrigation water indices affect morphophysiological characteristics of collard

Jonathan Dos S Viana,Antonio Michael P Bertino,Vinicius M De Sousa,Luiz Fabiano Palaretti,Rogério T De Faria,Alexandre B Dalri,José De A Barbosa

doi:10.1590/s0102-0536-20210112

Jonathan Dos S Viana, Antonio Michael P Bertino + Show 5 more

Open Access

https://doi.org/10.1590/s0102-0536-20210112

Copy DOI

Abstract

ABSTRACT Collard is a vegetable widely consumed in Brazil. However, the quality and production of this vegetable depend on the supply and quality of water. Water stress and saline stress can make it impossible to grow. The objective of this study was to evaluate the performance of morphophysiological characteristics of collard cv. Georgia under irrigation levels and saline indices after the first defoliation.The experiment was conducted in a greenhouse, under random blocks design, and the treatments consisted of combinations of five water electrical conductivities (CEi in dS m-1: C1 =0.80; C2 =1.30; C3 = 1.80; C4 = 2.30; C5 = 2.80) and four irrigation levels based on the vase capacity (PwC: L1 = 55%; L2 = 70%; L3 = 85%; L4 = 100%), with four replications. Plant height, stem diameter and number of leaves were directly affected by combinations of high salinity levels in irrigation water. On the other hand, the green color index had a higher negative effect caused by the treatments in the first evaluation. For fresh and dry matter weight, and leaf area, T16 treatment (Conductivity 2,30 dSm-1 + irrigation level 100% vase water capacity) presented the best result (206.67 g; 25.46 g; 3044 cm2, respectively), while for water use efficiency, T3 treatment (Conductivity 0,80 dSm-1 + irrigation level 85% vase water capacity) (22.95 g L-1) gave better results. The water electrical conductivities linked to irrigation levels had a direct effect on the morphophysiological characteristics of collard.

Highlights

A couve é uma hortaliça muito consumida no Brasil
The consumption of collard in Brazil is increasing, when compared to other leafy vegetables, because it presents high levels of proteins, carbohydrates, fibers, calcium, iron, and vitamins A and C (Novo et al, 2010), besides being rich in fibers that increase the feeling of satiety
The use of poor quality water associated with inadequate management may contribute to increase the concentration of salts in the soil, reducing the productive potential (Ferreira et al, 2006)

Summary

Introduction

A couve é uma hortaliça muito consumida no Brasil. No entanto, a qualidade e a produção desta hortaliça dependem da oferta e da qualidade da água, e o estresse hídrico, o salino, ou ambos podem inviabilizar seu cultivo. Os níveis de condutividade elétrica da água atrelados aos níveis de irrigação tiveram efeito direto sobre as características morfofisiológicas da couve. The consumption of collard in Brazil is increasing, when compared to other leafy vegetables, because it presents high levels of proteins, carbohydrates, fibers, calcium, iron, and vitamins A and C (Novo et al, 2010), besides being rich in fibers that increase the feeling of satiety. It is poor in calories and so it is widely used in diets for weight reduction. The use of this water will enable an increase in agricultural production for those producers who have an available supply of brackish water but a restricted supply of fresh water, reflecting in greater environmental control and the preservation of the fresh water for other purposes (Lira et al, 2015)

Objectives

Methods

Results