Effect of salicylic acid on the phenological ripening of coffee fruits in preharvest
In the present study, the effect of salicylic acid (SA) in two application times on the phenological maturation of coffee fruits by delaying a picking pass during pre-harvest was evaluated. At Paraguaicito and La Catalina Experiment Stations on Castillo® variety coffee, six treatments were installed corresponding to three doses of SA [0.5, 1.0, and 2.0 mmol L-1] applicated during two times [one week before and during the main picking event (ERP)] with a retained picking pass; plus, two controls without application of inhibitors [C1: normal picking, C2: picking with pass retention], applied to parcels under a completely random design. In the samplings at the branch level and sample level of 1.0 kg, the variables: percentage of green, pintones, ripe, over-ripe, and dry fruits were evaluated, in addition to the percentage of fallen fruits at the branch level, the production of cherry coffee per parcel and the quality of the drink according to the SCA scale. The results showed that the SA applied one week before the ERP at a dose of 1.0 mmol L-1 and in the week of the ERP at a dose of 2.0 mmol L-1 delayed the phenological development of the harvestable and dried fruits at the branch level, but not at the sample level at La Catalina, while in Paraguaicito there was no effect at any level. This indicates the low effect of SA on ripening when harvesting retention is extended for more than 20 days after the ERP, and therefore its use is not recommended under these conditions. The production and SCA score did not show any significant effect associated to the effect of SA.
| Main Authors: | , , , , |
|---|---|
| Format: | Digital revista |
| Language: | spa |
| Published: |
Cenicafé
2021
|
| Online Access: | https://publicaciones.cenicafe.org/index.php/cenicafe/article/view/154 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|