Papaya seedlings irrigation with saline water in soil with bovine biofertilizer

Water used for irrigation in semiarid regions of the world is not always of good quality, and may contain salts levels that inhibit plants growth. This study was conducted to evaluate the growth of papaya ( Carica papaya L.) ‘Golden’ seedlings irrigated with saline water in soil with and without bovine biofertilizer produced by anaerobic fermentation of a mixture of fresh bovine manure and water. The experiment was carried out in Areia County, Paraiba State, Brazil. Treatments were distributed in randomized blocks using a factorial design 5 × 2 relative to five salinity levels in irrigation water of 0.5, 1.0, 2.0, 3.0 and 4.0 dS m-1 in soil with and without bovine biofertilizer, corresponding to 10% of the substrate volume. At 90 d after emergence (DAE), both the electrical conductivity (EC) in soil saturation extract, biometric growth and DM production of papaya seedlings were evaluated. Increased salinity from 0.5 to 4.0 dS m-1 raised, within 90 DAE, soil EC of saturation extract (ECse) from 1.19 to 3.95 dS m-1 and from 1.23 to 3.63 dS m-1 in treatments with and without bovine biofertilizer, respectively. Also, the increase in water salinity from 0.5 dS m-1 to the estimated maximum values ranging from 1.46 to 2.13 dS m-1 stimulated seedling height to 11.42 and 18.72 cm in soil with and without bovine biofertilizer, respectively. Higher salinity levels in irrigation water increased soil salinity levels to values that inhibited both growth and quality of papaya seedlings, but with less severity when treated with bovine biofertilizer.

Erosive potential of sugar-free hard candies dissolved in water and artificial saliva

Aim: To compare the acidity of sugar-free hard candies dissolved in water and artificial saliva. Methods: Sugar-free Flopi Florestal hard candies (grape, strawberry, cherry, orange, ginger, lemon balm, fennel) were selected and grouped in 2 groups: G-1 (candies dissolved in distilled water) and G-2 (candies dissolved in artificial saliva). Candies were triturated with a porcelain pestle, yielding two samples of 20 g. Samples were dissolved in 120 mL distilled water (G-1) and 120 mL artificial saliva (20 mM NaHCO3, 3 mM NaH2PO4.H2O and 1 mM CaCl2.2H2O) (G-2), obtaining three samples of 30 mL for each of the flavors and groups. pH was measured using potentiometer and combined glass electrode. Titratable acidity was evaluated by adding 100 μL 1M NaOH aliquots until reaching pH 5.5. For statistical analysis, analysis of variance (ANOVA) was used. Means were compared by the Tukey test at 5% significance level (p<0.05) Results: All flavors of G-1 showed pH values below 5.5. Comparison of groups in the same flavor showed a significant increase in pH in flavors of G-2. Comparison of the titratable acidity between G-1 and G-2, showed that fruit flavors were significantly different from each other, with reduced acidity in G-2. Conclusions: All evaluated candies are acid, and dilution in artificial saliva raised their pH and lowered their titratable acidity, reducing their erosive potential.