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Effect of salicylic acid on the phenological ripening of coffee fruits in preharvest Efecto del ácido salicílico sobre la maduración fenológica de frutos de café en pre-cosecha

How to Cite
Unigarro, C. A., Imbachí, L. C., Pabón, J. P., Osorio, V., & Acuña-Zornosa, J. R. (2021). Effect of salicylic acid on the phenological ripening of coffee fruits in preharvest. Cenicafe Journal, 72(2), e72205. https://doi.org/10.38141/10778/72205
PDF (Spanish) FLIP

Published: December 30, 2021

DOI
https://doi.org/10.38141/10778/72205
Dimensions
PlumX
Keywords
Coffea arabica

desarrollo de frutos

inhibidor de etileno

retención de recolección

Coffea arabica

fruit development

ethylene inhibitor

delaying a picking

Coffea arabica

desenvolvimento de frutas

inibidor de etileno

retenção de colheita

Numero
Vol. 72 No. 2 (2021): Cenicafé Journal
Sectión
Articles
License terms (See)
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Carlos Andrés Unigarro
Cenicafé
https://orcid.org/0000-0002-7344-3211

Luis Carlos Imbachí
Cenicafé
https://orcid.org/0000-0002-4356-694X

Jenny Paola Pabón
Cenicafé
https://orcid.org/0000-0003-1576-2297

Valentina Osorio
Cenicafé
https://orcid.org/0000-0002-1166-0165

José Ricardo Acuña-Zornosa
Cenicafé
https://orcid.org/0000-0001-6935-2264

Summary

In the present study, the effect of salicylic acid (SA) in two application times on the phenological maturation of coffee fruits by delaying a picking pass during pre-harvest was evaluated. At Paraguaicito and La Catalina Experiment Stations on Castillo® variety coffee, six treatments were installed corresponding to three doses of SA [0.5, 1.0, and 2.0 mmol L-1] applicated during two times [one week before and during the main picking event (ERP)] with a retained picking pass; plus, two controls without application of inhibitors [C1: normal picking, C2: picking with pass retention], applied to parcels under a completely random design. In the samplings at the branch level and sample level of 1.0 kg, the variables: percentage of green, pintones, ripe, over-ripe, and dry fruits were evaluated, in addition to the percentage of fallen fruits at the branch level, the production of cherry coffee per parcel and the quality of the drink according to the SCA scale. The results showed that the SA applied one week before the ERP at a dose of 1.0 mmol L-1 and in the week of the ERP at a dose of 2.0 mmol L-1 delayed the phenological

development of the harvestable and dried fruits at the branch level, but not at the sample level at La Catalina, while in Paraguaicito there was no effect at any level. This indicates the low effect of SA on ripening when harvesting retention is extended for more than 20 days after the ERP, and therefore its use is not recommended under these conditions. The production and SCA score did not show any significant effect associated to the effect of SA.

Author biography (See)

Carlos Andrés Unigarro, Cenicafé

Investigador Científico I, Disciplina de Fisiología Vegetal, Centro Nacional de Investigaciones de Café, Cenicafé.

Luis Carlos Imbachí, Cenicafé

Asistente de Investigación. Disciplina de Biometría, Cenicafé.

Jenny Paola Pabón, Cenicafé

Asistente de Investigación, Disciplina de Calidad, Cenicafé

Valentina Osorio, Cenicafé

Investigador Científico I, Disciplina de Calidad, Cenicafé

José Ricardo Acuña-Zornosa, Cenicafé

Investigador Científico III, Disciplina de Fisiología Vegetal, Centro Nacional de Investigaciones de Café, Cenicafé.

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