Avaliação fisiológica de sementes e crescimento de plântulas de vinagreira

Abstract

The experiment was conducted at the Laboratory of Seed Analysis Unimontes, with the objective to evaluate physiological seed and seedling growth of vinegar. Seeds from mature fruits collected from plants from the experimental area Unimontes. We used a completely randomized design (CRD) with four replications in a factorial 2 x 3 consists of two temperatures (25 and 30 ° C) and three periods of soaking in distilled water (0, 24 and 48h). the variables analyzed were: seed germination, first count, speed and germination, seedling length, fresh weight and dry weight of seedlings. The pre- soaking the seeds in distilled water for 48 hours and constant temperature at 30 ° C increments promote the germination and seedling growth of vinegar.O experimento foi conduzido no Laboratório de Análise de Sementes da Unimontes, tendo como objetivo a avaliação fisiológica de sementes e crescimento de plântulas de vinagreira. Foram utilizadas sementes provenientes de frutos maduros colhidos de plantas oriundas da área experimental da Unimontes. Utilizou-se o delineamento experimental inteiramente casualizado (DIC), com quatro repetições, em esquema fatorial 2 x 3 composto por duas temperaturas (25 e 30 ºC) e três períodos de embebição em água destilada (0, 24 e 48 h). As variáveis analisadas foram: germinação, primeira contagem, índice de velocidade de germinação, comprimento de plântulas, massa fresca e massa seca de plântulas. A pré-embebição das sementes em água destilada durante 48 horas e temperatura constante a 30 ºC promovem incrementos na germinação de sementes e crescimento de plântulas de vinagreira.  Physiological assessment of seed and seedling growth of vinegarAbstractThe experiment was conducted at the Laboratory of Seed Analysis Unimontes, with the objective toevaluate physiological seed and seedling growth of vinegar. Seeds from mature fruits collected fromplants from the experimental area Unimontes. We used a completely randomized design (CRD) withfour replications in a factorial 2 x 3 consists of two temperatures (25 and 30 ° C) and three periodsof soaking in distilled water (0, 24 and 48h). the variables analyzed were: seed germination, firstcount, speed and germination, seedling length, fresh weight and dry weight of seedlings. The presoakingthe seeds in distilled water for 48 hours and constant temperature at 30 ° C incrementspromote the germination and seedling growth of vinegar