Quality of Fruits from Grafted Tahiti Lime (Citrus latifolia Tan) Irrigated with Waters of Different Salinities
Giuliana Naiara Barros Sales *
Postgraduate Program in Tropical Horticulture, Agro-Food Science and Technology Center, Federal University of Campina Grande, Paraíba, Brazil
Luderlândio de Andrade Silva
Postgraduate Program in Agricultural Engineering,Technology and Natural Resources Center, Campina Grande Federal University, Paraíba, Brazil
Juliana Formiga Almeida
Postgraduate Program in Tropical Horticulture, Agro-Food Science and Technology Center, Federal University of Campina Grande, Paraíba, Brazil
Reginaldo Gomes Nobre
Federal Rural University of the Semi Arid, Rio Grande do Norte, Brazil
Franciscleudo Bezerra da Costa
Agro-Food Science and Technology Center, Campina Grande Federal University, Paraíba, Brazil
Marcos Eric Barbosa Brito
Federal University of Sergipe, Sergipe, Brazil
Marcio Santos da Silva
Postgraduate Program in Tropical Horticulture, Agro-Food Science and Technology Center, Campina Grande Federal University, Paraíba, Brazil
Artur Xavier Mesquita de Queiroga
Postgraduate Program in Process Engineering, Science and Technology Center, Federal University of Campina Grande, Paraíba, Brazil
Ana Marinho do Nascimento
Postgraduate Program in Process Engineering, Science and Technology Center, Federal University of Campina Grande, Paraíba, Brazil
Jéssica Leite da Silva
Postgraduate Program in Process Engineering, Science and Technology Center, Federal University of Campina Grande, Paraíba, Brazil
Pedro Dantas Fernandes
Technology and Natural Resources Center, Campina Grande Federal University, Paraíba, Brazil
*Author to whom correspondence should be addressed.
Abstract
Objective: In order to evaluate the quality of Tahiti acid lime fruits grafted on rootstocks under saline waters.
Experimental Design: The experiment was set up using a randomized block design, corresponding to ten citrus combinations, relative to Tahiti acid lime grafted on ten genotypes, and two levels of saline water used in irrigation.
Place and Duration of the Study: The experiment was realised at the Agro-Food Science and Technology Center of the Federal University of Campina Grande, Pombal Campus, Paraíba, from February 2016 to February 2017.
Methods: Were studied ten combinations of genotypes of Tahiti acid lime, and two saline water, using a factorial scheme, with three replications. The ten citrus genotypes were composed by 9 genotypes from two progenies, being four genotypes from the TSKFL x [Poncirus trifoliata Beneke (TRBK)] added to the control ‘Rangpur Santa Cruz’ lime (LCRSTC) and two irrigation water salinity levels (0.3 dSm-1 and 3.0 dSm-1).
Results: When studying the analysed variables, can observe significant effects only for the genotype (G), when the variable pH was verified, and the salinity factor (S), when analysing the (dSm-1), numbers of locules, soluble solids (SS - %), titratable acidity (TA - %) and ascorbic acid (AA - mg 100 mL-1).
Conclusion: Citrus rootstocks did not differ in the chemical and physical characteristics of fruits with increased salinity.
Keywords: Citrus spp, postharvest, tolerance