Effect of an iron fulvate on quality and production of ‘Serrano’ chili fruits
DOI:
https://doi.org/10.29312/remexca.v10i6.1779Keywords:
Capsicum annum, humic substances, iron fulvate, serrano chilliAbstract
Fresh green chilli, in Mexico, are of importance not only because they are part of the food diet, but because of the workforce that generates their production; however, the soils of the producing states have alkaline pH and this causes iron fixation (Fe), which is a vital element in the quality of the fruits. Therefore, the objective of the study was to determine the effect of an iron fulvate (FFe), on the quality of ‘serrano’ chili fruits for which increasing doses of a mixture of fulvic acids and ferrous sulfate (FFe) were used to 200, 400, 600, 800, 1 000 and 1 200 mg kg-1 added four times to the soil: at the time of transplantation, at 15, 45 and 60 ddt and a nutritive solution (SN) as a control. The performance and quality variables measured to the fruit: fresh weight (PFF), dry weight (PSF), length (LF), diameter (DF), firmness (FI), total soluble solids (SST) and iron (Fe) and calcium (Ca), to the plant tissue of foliage. With the high dose of 1 200 mg kg-1 the highest value of PFF, LF and DF was obtained, while with the dose of 1 000 mg kg-1 the highest value of PSF was obtained, FI obtained the highest value high with the dose of 400 mg kg-1 and with the lowest dose of the organic-mineral complex the highest values of SST and NF were obtained. With respect to the concentration of nutrients in foliar tissue the dose of 1000 mg kg-1 caused optimal Fe values and close to the optimum of Ca, while with the lowest doses of 200 and 400 mg kg-1 the concentration of both minerals was in excess.
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