Post Harvest Quality of Bt Green Maize Produced in Different Water Harvesting Techniques with the Application of Rooting

Objective: The objective of this work was to evaluate the characteristics of Bt green maize produced in different water harvesting techniques using two concentrations of commercial rooting.

Experimental Design: The experiment was conducted in a completely randomized design using the 2x3 factorial scheme. In the first factor, two levels of the Avant® rooting were tested, based on the manufacturer's recommendation, ie 0 and 125%. The second factor corresponds to three techniques of soil preparation, being: basins (B), ridges (C) and grooves (S).

Place and Duration of the Study: The experiment was conducted from July to September in the experimental area of the Center of Science and Technology Agrifood of the Federal University of Campina Grande, Campus of Pombal, Paraíba, Brasil.

Methodology: The spikes were selected for ten replicates and were analyzed with straw, then manually depleted for physical analysis. After the removal of the straws, the grains were cut with the help of a stainless steel knife and crushed in a blender for chemical analysis.

Results: The interaction between the different techniques of water uptake and rooting levels had a significant effect on the variables: fresh mass of straw with no straw, length, basal diameter, number of grains, electrolyte extravasation, flavonoids and phenolic compounds, where the catchment systems of basin and roosts with rooting proved to be more efficient.

Conclusion: The techniques of catchment basin and rows with rooting obtained better characteristics in the spikes, indicating that the roots of the plants in these systems reached a greater amount of water in the soil.