Different Materials of Substrates in the Production of Chili Apple Seedlings ( Capsicumpubescens R. and P.) Grajales ST
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Different Materials of Substrates in the Production of Chili Apple Seedlings (Capsicumpubescens R. and P.) Grajales ST Martha L. Domínguez P.1, Oscar G. Villegas T.2, Héctor Sotelo N.2, Carlos M. Acosta D.2, Mario Pérez G.3, Diana Rodríguez B.2 1 Faculty of Chemical Sciences and Engineering. University Autonomous of the State of Morelos, Cuernavaca, Morelos 62209, Mexico. 2 Faculty of Agricultural Sciences. University of the State of Morelos, Cuernavaca, Morelos 62209, Mexico. 3 Institute of Horticulture. University Autonomous of Chapingo. Chapingo, 56230, Mexico. ABSTRACT This study aimed to evaluate the effect of 12 substrates in the seedling growth of chili apple (Capsicum pubescens R. & P.) hybrid Grajales ST. The substrates were prepared with different proportions of five materials: perlite, coconut fiber, loam, Sunshine3 ® and wood dust. The seeds were sown in trays of 50 cavities. For the substrates were determined physical and chemical properties. Significant differences in growth parameters of seedlings are the effect of the substrate. Based on the remarkable accumulation of dry matter of each of the organs of the seedling, and their relative distribution, one can surmise a seedling quality with 47.70 % dry matter in leaves, 35.34 % in stem and 16.95 % in root. The substrate with better features for the production of chile apple seedlings was prepared with 25 % loam and 75 % perlite (v/v), which showed retention of 85.5 % moisture, electrical conductivity of 0.03 dS·m-1 and total porosity of 62.5 %. INTRODUCTION There are vegetables whose demand is low due to low dietary inclusion of consumers, but there are others that are consumed mainly for cultural reasons, as in the case of chili apple (Capsicum pubescens R. and P.) who is originally from the highlands of Peru and Bolivia. In some European country clubs and the United States, the demand is to cover the consumption of part, because its population consists mainly of immigrants. Besides adding flavor to food, chili has nutritional qualities for its vitamin A and C [1]. The chili is a culinary ingredient that identifies Mexicans and represents an important value from the point of view of agriculture, economic and social. Their use is indispensable in areas of the mountain north of Puebla, Mexico and Michoacan state, where it forms part of the eating habits. In the past five years, the field observations demonstrate the existence of at least 1500 ha, distributed in the mountain north of Puebla, Tacambaro and Zitacuaro in Michoacan, Veracruz Huatusco and Zongolica, Coatepec San Miguel Flour and Tlaixpan in the State of Mexico and San Cristobal of Houses in Chiapas Motozintla, among other places [2]. One of the demands of intensive systems is the use of seedling produced under controlled conditions, because this way the same quality is superior to those produced in the field. Studies show a direct relationship between the quality of the seedling with the fruits and performance [3-6]. Among the factors affecting the quality of the seedlings are container size,
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