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Revista Ciência Agronômica

Print version ISSN 0045-6888On-line version ISSN 1806-6690

Abstract

SANTOS, Carlos Henrique Barbosa et al. Fruit maturation stage and influence of gibberellic acid on the emergence and growth of Passiflora spp. Rev. Ciênc. Agron. [online]. 2016, vol.47, n.3, pp.481-490. ISSN 0045-6888.  https://doi.org/10.5935/1806-6690.20160058.

The aim of this work was to evaluate emergence and initial growth in plants of Passiflora spp. from seeds obtained from fruit at different stages of maturation and treated with different concentrations of gibberellic acid (GA3). The species under evaluation were Passiflora alata, P. cincinnata, P. setacea, P. edulis and P. gibertii. For the first trial, the seeds were extracted from fruits at different stages of maturation, and sown in polyethylene bags in a completely randomised design with a 4 x 3 factorial scheme (species x stage of maturation), with five replications. A second and third experiment evaluated respectively, seeds stored for 11 months and seeds collected from freshly picked fruit of the same species, immersed in a solution of GA3 (0, 250, 500 and 1000 mg L-1) and transferred to an agricultural substrate. The experimental design was of randomised blocks in a 5 x 4 factorial scheme (species x GA3 concentration), with four blocks and twenty-five seeds per lot to analyse emergence. In P. cincinnata, P. alata, P. edulis and P. setacea, fruit at the pre-ripe stage can be harvested with no harm to the physiological quality of the seeds. A solution of GA3 up to 1000 mg L-1 did not increase emergence or initial growth in plants of Passiflora spp. stored for 11 months. Seeds from ripe, freshly picked fruit of Passiflora spp. display greater and faster emergence, and greater initial plant growth after soaking in a 500 to 1,000 mg L-1 solution of GA3.

Keywords : Passiflora spp.; Rootstock; Propagation; Seeds; Growth regulator.

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