Drying on the germination and vigor of Crataeva tapia L. seeds

Secagem de sementes de Crataeva tapia L. sobre a germinação e vigor

ABSTRACT:

Crataeva tapia L. is a fruit native to the Brazilian savanna, the Caatinga, and is used in the production of soft drinks and other beverages. Given the importance of this species and the lack of knowledge about its seeds, this research aimed to evaluate the physiological quality of C. tapia L. seeds subjected to different environments and drying periods. Seeds were dried for the following time periods: 0 (no drying), 24, 48, 72, 96, and 120 hours, in the laboratory environment (25°C and 90% RH) and in a greenhouse (30°C and 80% RH). After the drying period, seeds from each of the treatments were used for determining the water content, germination, and vigor (using tests for emergence, first count of germination and emergence, rate of germination and emergence, length, and seedling dry weight). The experimental design was completely randomized and a factorial 2×6 scheme (local environment × drying periods) was used with four replicate sets of seeds. The data were subjected to analysis of variance and polynomial regression using quadratic models. The germination and seed vigor reduced as the drying periods increased. For optimum results, the seeds of C. tapia L. must be dried in the laboratory for a period of 48 hours. In addition, their desiccation resistance was classified as intermediate.

Key words:
Trapiá; native fruit; seed viability