RESPONSES OF RED SPANISH PINEAPPLE TO VARIOUS POTASSIUM LEVELS

H. R. Cibes and E. Gonzalez-Tejera

No 263664, 4th Annual Meeting, July 25 - August 1, 1966, Kingston, Jamaica from Caribbean Food Crops Society

Abstract: An experiment was initiated on December 1963, to determine the effect of various potassium levels upon the growth, chemical composition, fruit yield and quality of the Red Spanish pineapple grown in gravel culture. Composite samples of "D" leaf were obtained at various time intervals during the growing period. The chemical data showed an increase concentration of potassium and a decrease concentration of calcium and magnesium in the foliage, as a result of potassium increments in the nutrient solution. Slips-suckers production, green leaf weight and fresh stem weight increased significantly with addition of potassium. There were significant differences in mean-fruit weight, Brix, and Total acidity of the juice which were affected favourably as a result of increments of potassium in the nutrient solution. However, the fruit-core diameter, fruit-to-crown ratio, crown weight and root weight were not affected significantly.

Keywords: Crop Production/Industries; Production Economics (search for similar items in EconPapers)
Pages: 9
Date: 1966-07-25
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Persistent link: https://EconPapers.repec.org/RePEc:ags:cfcs66:263664

DOI: 10.22004/ag.econ.263664

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