Estudo da produção de açaí (Euterpe oleracea Mart): aspectos econômicos e produtivos baseados nos anos de 2015 a 2017. Açaí (Euterpe oleracea Mart) production study: economic and productive aspects based on 2015-2017

The results of research with smell pepper cultivation are still incomplete and preliminary, especially regarding organic fertilizing and nutritional status. The aims of study were to evaluate the effect of rates of organic fertilizer produced from family agriculture waste on growth and nutritional status of smell pepper. An experiment was conducted in a greenhouse at the Universidade Federal Rural da Amazônia, in Belém city, State of Pará, in period from January to April 2012. The experimental design was completely randomized, with five treatments and four replications, in which each experimental plot being made of a vase with a volume of 3.6 dm3 of soil and a smell pepper seedling. Five rates of organic fertilizer (0%, 15%, 30%, 45%, and 60%) were tested out of the total volume of substrate. The organic fertilizer were formed by mixing chicken manure (10%), duck manure (20%), cassava peel (15%), cassava leaf (15%), bean straw (15%), rice husk (15%), and corn cob (10%). The different amounts of organic fertilizer were mixed in volumetric proportions of substrate of Yellow Latosol, sandy texture, taken from the surface layer (0-20 cm). It was founded that at 103 days, the best results were achieved with a rate of 60% of the organic fertilizer. The content and accumulation of micronutrients in leaf tissue of smell pepper plants followed this descending order: Fe > B > Mn > Zn > Cu, and Fe > B > Mn > Zn > Cu, respectively. In fruits, the content, accumulation, and extraction of micronutrients followed this order: Fe > B > Mn > Zn > Cu.

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Crambe cultivation has expanded in Brazil. The species is a promising alternative for biodiesel production since its seed contain great amounts of oil. Nevertheless, only few studies have focused on the growth and nutritional requirements of crambe cultivated in acidic soils. Thus, this study aimed to evaluate the effects of liming on the growth and nutrient accumulation of crambe cultivated in a Yellow Latosol of medium texture. The experiment was carried out using a randomized complete block design. The treatments consisted of different soil base saturation levels (0%, 20%, 40%, 60% and 80%) with five replications. Plant height, leaf length, leaf width and the number of seeds were evaluated 90 days after planting. The plant material was separated into leaves, stem, seeds and roots, which were oven dried at 70 ºC until constant weight. Analysis of variance was performed, followed by data regression when significant at 5% probability level by the F test. Crambe responded positively to liming in the soil under study at a base saturation of 56.95% as a function of the biometric variables. The increase in the base saturation of the soil to up to 60% promoted a drastic reduction in plant growth and, therefore, in the final grain yield. The decreasing order of the leaf nutritional content at 56.95% base saturation was: N>Ca>K>Mg>S>P>Fe>B>Mn>Zn> Cu.

Cultivation and commercialization of Capsicum pepper have great importance in Brazil. This work assessed the influence of omission of macro and micronutrients on the growth and mineral nutrition of sweet pepper plants (Capsicum chinense Jacquin). The research was carried out in a greenhouse with washed sand as substrate. The experimental design was completely randomized with five replications and eight treatments: complete (control), omission of N, P, K, Ca, Mg, S, and micronutrients (B, Cu, Fe, Mn and Zn). The plants were submitted to the treatments when they reached an average height of 20 cm and the nutrient solution was supplied by percolation in plastic pots and renewed every 15 days. Nutrients omission affected negatively plant growth as a whole. The omission of N, Ca, and micronutrients greatly reduced sweet pepper yield. The C. chinense plants presented the sequence by dry matter production of shoots and roots in descending order: COMP > OP > OS > OK > Omg > ON > Oca > OMicro.