Export of nutrients in plants jambu under different fertilization Exporta o de nutrientes em plantas de jambu, sob diferentes aduba es

The jambu is a broad vegetable consumption in Northern Brazil, especially in Pará, known by the jambu and other common names is native to the Amazon region has been used and cultivated for culinary and also recently in natural medicines by their chemical properties, attributed to the spilanthol compound. Knowing the amount of nutrient uptake in plants, especially at the taken, it is important to evaluate the removal of nutrients necessary for economic fertilizer recommendations. So the goal of this project was to determine the accumulation of nutrients in plants of jambu (leaf and inflorescence) under different fertilizations. The experiment was conducted at S o Manuel Experimental Farm UNESP. The statistical was arranged in the randomized block design, in a 2 x 6 factorial scheme, two sources of fertilizers (organic and mineral) and six doses of nitrogen, with four replications. We evaluated the macronutrients of accumulation N, P, K, Ca, Mg, S and micronutrients of accumulation B, Cu, Fe and Zn in leaves and inflorescence. The plants responded more jambu nutrients of translocation phosphorus (P), magnesium (Mg), sulfhur (S), boron (B), copper (Cu) and iron (Fe) in the inflorescences and phosphorus (P), calcium (Ca), manganese (Mg), sulfur (S), boron (B), copper (Cu) and iron (Fe) in leaves to organic fertilization demonstrating the effectiveness of using this source of fertilizer nutrients indicating that this was a defining characteristic in response to the accumulation of nutrients in the leaves and inflorescences jambu. Plants jambu are more responsive to fertilizer for the mineral of translocation nitrogen (N) and manganese (Mn) for both the sheet and for the inflorescences of plants jambu. O jambu é uma hortali a de largo consumo na regi o Norte do Brasil, conhecida por diferentes nomes populares, como agri o do Pará, erva maluca, bot o de ouro, é uma espécie nativa da Amaz nia, bastante utilizada na culinária regional e também em medicamentos naturais, pela suas propriedades químicas, atribuído ao composto espilantol. O conhecimento da quantidade de nutrientes acumulados nas plantas, principalmente na parte colhida, é importante para se avaliar a remo o dos nutrientes necessários para as recomenda es econ micas de aduba o. Assim o objetivo deste projeto foi determinar o acúmulo de nutrientes em plantas de jambu (folha e inflorescência) sob diferentes aduba es. O experimento foi conduzido na Fazenda Experimental S o Manuel, FCA/UNESP. O delineamento estatístico foi em blocos casualizados, com esquema fatorial (2 x 6), sendo duas fontes de adub