Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/13896
Title: Efeito da enxertia e do nematoide Meloidogyne exigua sobre o crescimento radicular e a produtividade de cafeeiros
Other Titles: Efect of draft an Meloidogyne exigua (Nemata) infestation on coffee's root growth an yield
Authors: Barbosa, Dimmy Herllen Silveira Gomes
Vieira, Henrique Duarte
Rodrigues, Weverton Pereira
Rodrigues Filho, Júlio Cézar
Barroso, Deborah Guerra
Silva, Thiago Rodrigues da Conceição
Keywords: Ciências Agrárias
Nematoide das galhas
Root-knot nematode
Cafeicultura
Coffea
Issue Date: 2014
Citation: BARBOSA, D. H. S. et al. Efeito da enxertia e do nematoide Meloidogyne exigua sobre o crescimento radicular e a produtividade de cafeeiros. Coffee Science, Lavras, v. 9, n. 4, p. 427-434, out./dez. 2014.
Abstract: The State of Rio de Janeiro was once the main coffee producer in Brazil, but the infestation of nematodes (Meloidogyne exigua) has caused the production decline since the nineteenth century. The use of resistant cultivars is the main measure nematode control, and the resistant genotypes can be used both grafted or not. Coffea canephora is nematode resistant and it has a more developed root system compared to C. arabica. In this study, we evaluated the root development and yield of different cultivars of C. arabica grafted (on Apoatã IAC 2258) or not, established in areas infested (CN) by, or free (SN) of M. exigua. The genotypes in the CN area had shorter roots than those in the SN area. The not-grafted Tupi and Catuai red 144 showed thicker roots in the CN area, but they were the thinner when grafted. In the CN area the average yield of six seasons for not-grafted susceptible genotypes was up to 55% less than of those genotypes grafted on IAC Apoatã 2258. In the SN area the grafted genotypes produced 41.2% less than the not-grafted ones.
URI: http://repositorio.ufla.br/jspui/handle/1/13896
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/694
Appears in Collections:Coffee Science



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