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Resumo: Objetivou-se avaliar a produção e a qualidade de butiá sob influência de ácido giberélico. O experimento foi realizado no Centro Agropecuário da Palma, da Universidade Federal de Pelotas. Foram sorteados nove genótipos de butiazeiros (Butia odorata) que apresentavam idade estimada de 20 anos e produção de seis cachos. A concentração de ácido giberélico (GA 3 ) utilizada foi 200 mg L -1 , comparando com a testemunha (0 mg L -1 ). No período inicial de maturação dos cachos, foi coletada uma amostra composta de 50 frutos de cada cacho, sendo conduzida posteriormente ao laboratório de fruticultura. O delineamento experimental utilizado foi o inteiramente casualizado e unifatorial. As médias foram submetidas à análise de variância e quando significativas, foram submetidas ao teste de T. Foram avaliados a massa média de frutos por cacho, massa média de frutos, massa média de polpa, número de frutos, sólidos solúveis, relação (açúcares/acidez), rendimento médio de suco e rendimento de polpa, sendo que todas estas variáveis foram aumentadas no tratamento GA 3 . O ciclo médio de produção, acidez titulável, massa média de amêndoa e amêndoas brocadas por pirênio foram reduzidos em GA 3 . A aplicação de ácido giberélico é recomendada para a melhoria dos atributos físicos e químicos dos frutos de B.odorata.Abstract: This research aimed to evaluate jelly palm production and quality under influence of gibberellic acid. Experiment was conducted at the Agricultural Center of Palma, at Federal University of Pelotas. Nine pindo palms (Butia odorata) genotypes were drawn of which had estimated age of 20 years and production of six clusters. The concentrations of gibberellic acid (AG 3 ) used was200 mg L -1 , comparing with the control (0,0 mg L -1 ). At the beginning of clusters maturation period a sample of 50 fruits of each cluster were collected and taken to the fruit science laboratory. Experimental design was completely randomized and unifactorial. Data were submitted to variance analysis and when significant, they were submitted to T test. Average mass of fruits per cluster, average mass of fruit, average mass of pulp, fruit number, soluble solids, ratio, average amount of juice and pulp yield were increased on treatment AG 3 . Average production cycle, titratable acidity, average mass of almond and almond damaged for pyrene were reduced on treatment AG 3 . We conclude gibberellic acid application is recommended to improve B.odorata fruits physical and chemical attributes.

This work was carried out in collaboration between all authors. Author JE performed orchard management, selected Butia cultivars, harvested the fruits and performed the germination analysis, provided help to write this manuscript. Author CR performed germination evaluations along with author JE. Author MBMK managed the literature searches, writing and submission of this short article. Authors PCMF and MBM were supervisor and co-supervisor, respectively, during the doctorate thesis of author JE provided intelectual support. Author CJC provided with Embrapa Temperate Weather Station research facilities and intellectual support in the elaboration of this short article. All authors read and approved the final manuscript.

Native fruits of Brazil have received more attention recently due to their organoleptic properties and as sources of secondary metabolites that improve human health.Amongst the native fruit species are Butia spp palms, the fruits of which are consumed raw or processed into juices, jams, liquor and ice cream. In this work, anthracnose was found on fruits from Butia odorata plants. Fruits heavily affected by this condition are considered inappropriate for consumption of raw or use in processed foods. The fungus was identified using morphological and molecular methods as Colletotrichum gloeosporioides, phylogenetically close to Colletotrichum theobromicola. To the best of our knowledge, this is the first report of C. theobromicola causing anthracnose in Butia species.