Efeito dos Maturadores Químicos na Cultura da Cana-de-Açúcar (Saccharum spp).

Authors

  • José Nelson Tamura Hida
  • João César Franco da Silveira
  • Silvelena Vanzolini Segato

DOI:

https://doi.org/10.3738/nucleus.v6i2.265

Keywords:

Características tecnológicas. Maturação. Biomassa.

Abstract

The maturation of the sugarcane is a physiological process that involves the synthesis of sugars in the leaves, translocation of the products formed and storage of sucrose in the stem. The different chemical ripeners differ not only in formulating but also in the time between application and harvest and weather conditions required. This review aimed to make a survey of the effect of chemical ripeners in the sugarcane (Saccharum spp). The specific methodology used sought to understand the publications on the effect of chemicals applied to matured crop of sugarcane. Were matured addressed the various chemicals applied to the culture of sugarcane, and the effects of these, the concept of maturity, flowering and the use of inhibitors and the results and recommendations on the use. It was concluded that the chemicals ripeners in the sugarcane enabled improved productivity when used technically, combining increased plant growth and maximum accumulation of sucrose.

Author Biographies

  • José Nelson Tamura Hida
    Efeito dos Maturadores Químicos na Cultura da Cana-de-Açúcar (Saccharum spp).
  • João César Franco da Silveira
    Efeito dos Maturadores Químicos na Cultura da Cana-de-Açúcar (Saccharum spp).
  • Silvelena Vanzolini Segato
    Efeito dos Maturadores Químicos na Cultura da Cana-de-Açúcar (Saccharum spp).

Published

2009-10-27

Issue

Section

Articles

How to Cite

Efeito dos Maturadores Químicos na Cultura da Cana-de-Açúcar (Saccharum spp). (2009). Nucleus, 6(2). https://doi.org/10.3738/nucleus.v6i2.265

Similar Articles

31-40 of 200

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)

1 2 3 > >>