Absorption of nutrients by soursop seedlings in response to mycorrhizal inoculation and addition of organic compost1

Abstract

The use of organic composts and the inoculation of arbuscular mycorrhizal fungi (AMF) are management alternatives in organic production systems. This study aimed to evaluate the effect of AMF inoculation (Acaulospora scrobiculata, Acaulospora colombiana and without inoculation) and organic compost of cacao bark (0 g dm-3, 5 g dm-3, 10 g dm-3, 20 g dm-3 and 30 g dm-3) on the mycorrhizal efficiency and nutrient uptake, in 'Morada' soursop seedlings. The experimental design was completely randomized, in a 3 x 5 factorial arrangement (AMF x organic compost), with four replicates. A higher mycorrhizal efficiency was observed for the A. colombiana isolate, with the addition of 0 g dm-3, 5 g dm-3 and 10 g dm-3 of organic compost to the soil, in relation to the A. scrobiculata isolate, which differed statistically at the doses of 20 g dm-3 and 30 g dm-3 of organic compost. The AMF inoculation promotes increases in the N, P, K, Zn, Cu, Fe and Mn contents, when compared to plants without inoculation. The organic compost exerts an effect on the inoculation, mainly on the absorption of P. The AMF inoculation, together with the organic fertilization, promotes the growth and nutrition of seedlings.

The Application of Fertilizer and AMF Promotes Growth and Reduces the Cadmium and Lead Contents of Ryegrass (Lolium multiflorum L.) in a Copper Mining Area

“…Fertilizer and AMF had an interactive effect on plant growth, and applications of AMF and fertilizer mainly promoted plant growth by enhancing their nutritional status. The study showed that AMF and fertilizer promoted the increase in nitrogen and phosphorus content in plants, thereby promoting the growth and nutrition of seedlings [32], which was consistent with the results of this study. AMF can also increase the chlorophyll content of ryegrass to a certain extent and promote photosynthesis, phosphorus absorption and ryegrass growth [33].…”

Amêndoas de cacau (<em>Theobroma cacao L.</em>) submetidas a diferentes temperaturas e tempos de secagem no norte brasileiro

“…Nessa perspectiva, o uso da secagem artificial para o cacau pode diminuir o tempo de secagem, intensidade de mão-de-obra, tamanho de área necessária para secagem e condições que possa depreciar o produto (BORÉM; REINATO; ANDRADE, 2015).Ainda, as amêndoas secas em menor tempo e temperatura (30 °C/ 6 horas) propiciaram a proliferação de fungos. Condição abordada nos estudosde Souza et al (2017),Garuzzo e Pereira (2018) e Gomes Júnior et al (2018, visto a importância de obter o teor de água adequado e prever possíveis perdas do produto.O consumo de energia na secagem está ligado a eficiência do equipamento de secagem (SILVA; LOPES;MELO, 2015), logo auxilia a comprovar a efetividade de protótipos secadores. O autor reitera a utilidade ao comparar equipamentos de diferentes fabricantes, quanto menor o consumo específico de energia mais econômico o dispositivo.…”