Nota sobre as exigências minerais do cacaueiro

Abstract

RESUMOFoi feita a determinaçio dos elementos minerais contidos nos frutos do cacauei¬ ro, amêndoas e casca. Um quilo de amen¬ doas secas contêm, em grama: N-33,4; P--2,1; K-8,1; Ca-0,8; Mg-1,9; S-0,9; em mg: B-12; Cu-16, Fe-80; Mn-28; Mo-0,04; Zn-47. A análise completa do casqueiro semi decomposto mostrou na matéria seca os seguintes teores porcentuais N-2,20; P-0,05; K-2,40; Ca-0,51; Mg-0,32; S--0,12; concentração dos micronutrientes, em ppm é B-16; 06; Foram colhidas amostras de folhas de uma roça altamente produtiva (172 arrobas ou 2580 quilos/

Impact of soils and cropping systems on mineral composition of dry cacao beans

“…In this study, the overall average of N content of 26.37 g kg -1 in dry cacao beans (Table 2) is higher than the average content of 22.85 g kg -1 showed in an earlier study with PH-16 clone (Muniz et al, 2013). As other reports (Malavolta et al, 1984;Aikpokpodion, 2010;Muniz, 2013), in this study N was showed as the most accumulated mineral element in cacao beans (Table 2). N is the most abundant mineral element in plants, as it is composed of amino acids, proteins, enzymes, coenzymes and nucleotides (Marenco and Lopes, 2009).…”

“…N is the most abundant mineral element in plants, as it is composed of amino acids, proteins, enzymes, coenzymes and nucleotides (Marenco and Lopes, 2009). The published reports showed averages of P content varying between 1.96 and 5.83 g kg -1 in cacao beans (Malavolta et al, 1984;Loureiro, 2016;Pinto, 2013;Afoakwa et al, 2013;Bertoldi et al, 2016;Cinquanta et al 2016), being found in many proteins, coenzymes, nucleic acids and metabolic substrates (Marenco and Lopes, 2009). The overall average of P content of 2.66 g kg -1 (Table 2) was lower than the average contents typical for the same clone (Pinto, 2013) grown in the sub-humid zone (5.01 g kg -1 ) and the humid zone (5.07 g kg -1 ).…”

“…It has been reported earlier that cacao beans of PH-16 clone, contained average values of K content of 14.52 g kg -1 in sub-humid zone and 12.31 g kg -1 in humid zone (Pinto, 2013), both values are higher than the level observed in this study (Table 2). Worldwide averages of K content can be found between 5.66 and 25.58 g kg -1 in cacao beans (Malavolta et al, 1984;Loureiro, 2016;Pinto, 2013;Afoakwa et al, 2013;Bertoldi et al, 2016;Cinquanta et al 2016), making K the most absorbed mineral element in cacao beans (Sodré et al, 2012;Souza Júnior et al, 2012;Pinto, 2013). The availability of K in the soil is has been correlated with the accumulation of this mineral nutrient in plant tissues of cacao (Souza Júnior et al, 2012).…”

“…The chemical composition of the beans is regarded as the basis for defining cacao bean quality (Araujo et al, 2014;Loureiro et al, 2016). In this context, the mineral composition of cacao beans is highlighted by their potential to differentiate genotypes with different nutritional and environmental requirements (Malavolta et al, 1984;Ekpa et al, 1993;Aikpokpodion, 2010;Muniz et al, 2013;Aikpokpodion et al, 2013;Loureiro et al, 2016). Many mineral elements are linked to the quality of cacao beans, such as macronutrients (N, P, K, S, Ca, Mg) (Malavolta et al, 1984;Aikpokpodion, 2010;Pinto, 2013;Araujo et al, 2014;Loureiro, 2016), Si (Araujo et al, 2014;Loureiro, 2016), and micronutrients (Fe, Mn, Zn, Cu, B, Mo, Cl, Ni) (Malavolta et al, 1984;Kohiyama et al, 1992;Aikpokpodion, 2010;Pinto, 2013;Yanus et al 2014).…”

“…In this context, the mineral composition of cacao beans is highlighted by their potential to differentiate genotypes with different nutritional and environmental requirements (Malavolta et al, 1984;Ekpa et al, 1993;Aikpokpodion, 2010;Muniz et al, 2013;Aikpokpodion et al, 2013;Loureiro et al, 2016). Many mineral elements are linked to the quality of cacao beans, such as macronutrients (N, P, K, S, Ca, Mg) (Malavolta et al, 1984;Aikpokpodion, 2010;Pinto, 2013;Araujo et al, 2014;Loureiro, 2016), Si (Araujo et al, 2014;Loureiro, 2016), and micronutrients (Fe, Mn, Zn, Cu, B, Mo, Cl, Ni) (Malavolta et al, 1984;Kohiyama et al, 1992;Aikpokpodion, 2010;Pinto, 2013;Yanus et al 2014). Whereas potentially toxic elements (As, Ba, Cd, Cu, Ni, Pb) in beans reduce quality factors (Lee and Low, 1985;Kohiyama et al, 1992;Aikpokpodion et al, 2013;Araujo et al, 2014;Loureiro, 2016;Yanus et al 2014;EU, 2013EU, , 2014.…”