Crescimento inicial do jambu sob influência de doses de nitrogênio

Abstract

Acmella oleracea (L.) R.K.Jansen, known as jambu, is a vegetable, typical of the northern region of the country, used in cooking and alcoholic beverages for its unique flavor and the numb sensation it causes in the mouth. However, there are few studies on the plant, and it is considered an unconventional food plant (PANC). Therefore, some factors can affect jambu growth, highlighting the effect of low and high doses of nitrogen, which can slow down some physiological processes, causing a harmful effect on the crop. Therefore, the objective of this work was to evaluate the effect of different doses of nitrogen on the vegetative growth of jambu under greenhouse conditions. The design was completely randomized (DIC) with seven replications. Five treatments were used with different doses of nitrogen (0; 105; 210; 315 and 420 mg. L-1) applied through the solution proposed by Hoagland and Arnon (1950) with modifications. At 30 days after applying the treatments, the following variables were evaluated: height, stem diameter, number of leaves, fresh leaf matter mass, dry matter mass (leaf, stem, root and total), chlorophyll indices a, b and total. The data obtained were subjected to analysis of variance with significance of (p<0.05), then the polynomial regression test was performed, using the statistical computer program “SISVAR” (Ferreira, 2019). The jambu plants responded to the application of increasing doses of nitrogen up to a certain point, after which, there was a reduction, all variables increased up to a certain dose of N (between 210 and 315 mg. L-1) where they reached their stopping point. maximum performance. The recommended dose for mass production of leaf dry matter is 272 mg. L-1 of nitrogen.