Caracterização dos atributos químicos de substratos e do desenvolvimento de mudas de Campomanesia adamantium (Cambess.) O. Berg em resposta à calagem e caracterização nutricional do fruto nativo e do licor elaborado

Abstract

Campomanesia adamantium (Cambess.) O. Berg (guavira, Myrtaceae) is a native shrub, which has uses as food, medicinal and apiculture grass. The leaves and fruits present substances used as anti-inflammatory, antidiarrheal and antiseptic of the urinary tract. The fruits are used in natura, in the form of juices, jellies, ice creams, and for the manufacture of liquors. In spite of this, few works are reported relating the agronomic aspects of this species, mainly, related to the correction of the soil acidity as a function of its texture. The objective of this work was to evaluate the effect of limestone doses and textures of the substrates in the initial development, in the mass production and nutrient content of guavira plants, to characterize the changes in the chemical attributes of the substrates and to evaluate the nutritional composition, the antioxidant compounds and the use of the fruits of native plants in the elaboration of liquor. The experiment was conducted in plastic pots with a capacity of 6 kg in a protected environment. Five doses of limestone were studied (0.00, 1.29, 2.58, 3.87, 5.16 t ha-1) in substrate the base of Distroferric red Latosol (LVd) and LVd + sand (1:1, v/v), arranged as a 5 x 2 factorial, in the randomized block design, with four replications. Guavira liquor was elaborated from an experimental design with nine formulations for two independent variables: a) raw material (bark, pulp/bark and pulp) and b) solvent (brandy, brandy/cereals alcohol and cereals alcohol). The stages of the liquor processing consisted of 20 days of maceration and 100 days of aging. The higher doses of limestone on the LVd substrate promoted significant increases in the CaCl2 pH values of the substrate, Ca, Mg, SB, CTC, V% and significant reduction of Al exchangeable and potential acidity (H+Al). The chemical attributes of the substrates, after harvesting the guavira plants, presented different responses to the amount of limestone added. The guavira plants had greater development on the LVd substrate with limestone. The macronutrient contents in the aerial part and in the roots of the plants presented different for the type of substrate in which the plants were cultivated. In the fruit pulp of guavira there were more carbohydrates, sugars and vitamin C and in the bark there were more minerals and fibers. The pulp of the guavira fruit presented lower content of phenolic compounds in relation to the bark. The fruits of guavira presented a direct relationship between the total phenolic compounds content and the antioxidant activity determined by the DPPH and ABTS methods. The antioxidant potential of the pulp and guavira bark was transferred to the liquor produced therefrom.