Quality of Fruits from Grafted Tahiti Lime (Citrus latifolia Tan) Irrigated with Waters of Different Salinities

Objective: In order to evaluate the quality of Tahiti acid lime fruits grafted on rootstocks under saline waters.

Experimental Design: The experiment was set up using a randomized block design, corresponding to ten citrus combinations, relative to Tahiti acid lime grafted on ten genotypes, and two levels of saline water used in irrigation.

Place and Duration of the Study: The experiment was realised at the Agro-Food Science and Technology Center of the Federal University of Campina Grande, Pombal Campus, Paraíba, from February 2016 to February 2017.

Methods: Were studied ten combinations of genotypes of Tahiti acid lime, and two saline water, using a factorial scheme, with three replications. The ten citrus genotypes were composed by 9 genotypes from two progenies, being four genotypes from the TSKFL x [Poncirus trifoliata Beneke (TRBK)] added to the control ‘Rangpur Santa Cruz’ lime (LCRSTC) and two irrigation water salinity levels (0.3 dSm-1 and 3.0 dSm-1).

Results: When studying the analysed variables, can observe significant effects only for the genotype (G), when the variable pH was verified, and the salinity factor (S), when analysing the (dSm-1), numbers of locules, soluble solids (SS - %), titratable acidity (TA - %) and ascorbic acid (AA - mg 100 mL-1).

Conclusion: Citrus rootstocks did not differ in the chemical and physical characteristics of fruits with increased salinity.