Determinação do teor de ferro de beterrabas adubadas com dois tratamentos diferenciados: orgânico e convencional

Abstract

The production and cultivation of sugar beets in Brazil goes mainly to the varieties of table and small-scale compared to other more traditional vegetables such as potatoes, tomatoes, cabbage, onions, etc. The sugar stands out as one of the vegetables richest in mineral iron and its amount can vary depending on the degree of substrate present in the soil, by climate and also by the amount of iron contained in the plant used in composting. This study presents the direct relationship of different treatment with the quantification of iron content in the existing beet. Were used in the experiment two different treatments incorporated into the soil: the organic and conventional (NPK) applied directly on the ground in random design with six randomized blocks with three replicates for each treatment, the experiment was installed at the Federal Technological University of Paraná – Câmpus Francisco Beltrão. The plant was transplanted 10 days and harvested on day 80 after transplantation, after the harvest done, withdrew four samples from each plot for analysis to quantify the iron content by atomic absorption and the representation of data for statistical analysis. The results showed that the significance level of 5%, there was no difference between samples for the amount of iron. The incentive for organic production should be encouraged to demonstrate a range of health benefits and the data can be shown that organic farming can be competitive in the market as much as the mainstream culture.