Avaliação física e físico-química de milho verde (Bt) produzido com aplicação de enraizante.

Abstract

Physical and physical-chemical evaluation of green maize (Bt) produced with rooting application Abstract: In human food, corn is more consumed in natura form, being popularly known as green corn. This condition provides an excellent economic potential for the crop, since the value added is greater than that destined for dry grain production. However, the green corn ear has high metabolic activity, making it an extremely perishable product. The objective of this work was to analyze the physical and physical- chemical characteristics of green maize (Bt) produced in a conventional system of planting, with application of rooting. The experimental design was completely randomized with two treatments (the control without rooting and 125% of the Avant® rooting agent), both evaluated in ten replicates. The attributes that presented significant difference were: fresh mass of ears with straw, without straw, grains and sabugos; the length; the basal, middle and apical diameter; titratable acidity and pH. It was observed that the physical characteristics showed higher values in the spikes extracted from plants without application of rooting. However, it was verified that the physical-chemical variables obtained better response with rooting application.