Open AccessGROWTH AND QUALITY OF ‘PÉROLA’ PINEAPPLE AS A FUNCTION OF LEVELS OF GIBBERELLIC ACID
Author(s) -
Juanderson Moura da Silva,
João Henrique Barbosa da Silva,
José Rayan Eraldo Souza Araújo,
Eduardo Marinho Gomes,
João Carlos Ribeiro Cruz,
Antônio Veimar da Silva,
Francisco Gledson da Silva,
João Paulo de Oliveira Santos,
Walter Esfrain Pereira
Publication year - 2022
Publication title -
revista de agricultura neotropical
Language(s) - English
Resource type - Journals
ISSN - 2358-6303
DOI - 10.32404/rean.v9i1.6731
Subject(s) - gibberellic acid , gibberellin , sugar , horticulture , randomized block design , chemistry , botany , biology , agronomy , food science , germination
Gibberellin is a plant hormone capable of enhancing the productivity of plant’s productivity rants, due to its action in plant physiology, mainly in fruit formation. In this sense, this study aimed to evaluate gibberellic acid levels and application times on the growth and quality of ‘Pérola’ pineapple. The experiment was conducted under field conditions in the municipality of Pedras de Fogo, state of Paraíba, Brazil. The treatments consisted of five levels of gibberellic acid (0.0, 1.5, 3.0, 6.0, and 12.0 mg/plant), distributed in a randomized block experimental design, with four repetitions, in which three applications were made at 50, 80, and 110 days after flower induction. The soluble solids content, fruit height, fruit diameter, and weight were evaluated. The period of application and the levels of gibberellic acid altered the responses for the variables analyzed. The level of 7.5 mg/plant of gibberellic acid promoted an increase in the weight and diameter of the fruit. The application at 110 days after floral induction induced an increase in fruit weight and a greater concentration of sugar in the fruit. Further studies on the application of gibberellic acid and periods of application in different soil and climatic conditions should be carried out to determine more consistent results with this crop.