2013
DOI: 10.1590/s1415-43662013000800005
|View full text |Cite
|
Sign up to set email alerts
|

Produção e teor de amido da batata-doce em cultivo sob adubação com matéria orgânica

Abstract: RESUMOEste trabalho foi realizado na Universidade Federal da Paraíba, Areia, PB, no período de abril a agosto de 2009, com o objetivo de avaliar o comportamento da batata-doce adubada organicamente, em delineamento experimental de blocos casualizados em esquema fatorial 3 x 6, com três fontes de matéria orgânica (esterco bovino, caprino e galinha) seis doses; estercos bovino e caprino (0, 10, 20, 30, 40 e 50 t ha -1 ) e o esterco de galinha (0, 5, 10, 15, 20 e 25 t ha -1 ), com três repetições. A fonte de maté… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
4
1

Citation Types

0
9
0
5

Year Published

2016
2016
2023
2023

Publication Types

Select...
7
1
1

Relationship

0
9

Authors

Journals

citations
Cited by 13 publications
(14 citation statements)
references
References 8 publications
0
9
0
5
Order By: Relevance
“…At harvest, the following characteristics were evaluated: length (CRL) and diameter (DCR) of commercial roots in cm (Cavalcante et al, 2010); root dry mass (RDM) and dry mass of shoots (DMS), estimated in four plants in the harvest area of each plot after drying in an oven with forced air, with temperature set at 65°C until constant mass, and expressed in t ha -1 (Oliveira, 2013); fitomass production (FP), obtained from the harvest of branches, to 3.0 cm from the ground, of all plants of the harvest area of each plot, and expressed in t ha -1 (Cavalcante et al, 2010); commercial productivity of roots (CPR) and total of roots (TPR), obtained from the weighing of 28 plants roots of the harvest area of each plot and expressed in t ha -1 (Cavalcante et al, 2010). Roots weighing more than 80 g were considered commercial, and those outside this standard or with defects were classified as non-commercial (Embrapa, 1995).…”
Section: Methodsmentioning
confidence: 99%
“…At harvest, the following characteristics were evaluated: length (CRL) and diameter (DCR) of commercial roots in cm (Cavalcante et al, 2010); root dry mass (RDM) and dry mass of shoots (DMS), estimated in four plants in the harvest area of each plot after drying in an oven with forced air, with temperature set at 65°C until constant mass, and expressed in t ha -1 (Oliveira, 2013); fitomass production (FP), obtained from the harvest of branches, to 3.0 cm from the ground, of all plants of the harvest area of each plot, and expressed in t ha -1 (Cavalcante et al, 2010); commercial productivity of roots (CPR) and total of roots (TPR), obtained from the weighing of 28 plants roots of the harvest area of each plot and expressed in t ha -1 (Cavalcante et al, 2010). Roots weighing more than 80 g were considered commercial, and those outside this standard or with defects were classified as non-commercial (Embrapa, 1995).…”
Section: Methodsmentioning
confidence: 99%
“…But the highest average matter (294g) was obtained with multiple application of N, as urea (50% at planting and 50% at 30 DAP). On the other hand, Oliveira et al (2013), evaluating the average matter of commercial sweet potato roots, obtained maximum values of 264.9 and 197.6g in the presence of goat manure (39.8 t ha -1 ) and chicken manure (12.9 t ha -1 ), respectively.…”
Section: Production Of Rootsmentioning
confidence: 99%
“…Por apresentar alto valor nutricional, a batata-doce tem um enorme potencial e um papel muito importante a desempenhar no que diz respeito à nutrição humana, segurança alimentar e na redução da fome nos países em desenvolvimento. Este alimento possibilita suprir parte das necessidades calóricas de vitaminas e minerais na dieta humana, apresentando baixo custo de produção e retorno elevado (OLIVEIRA et al, 2013 Garcia et al (2013), mostram que a redução do consumo de cloreto de sódio está associado à prática intencional de minimizar seu uso nas preparações culinárias. A oferta de alguns produtos industrializados com menor concentração de sódio também auxilia na redução do consumo de cloreto de sódio.…”
Section: Introductionunclassified