Conditioning in the promotion and uniformization of Umbu seed germination

Detalhes bibliográficos
Autor(a) principal: Barros, Renato Teo [UNESP]
Data de Publicação: 2018
Outros Autores: Martins, Cibele Chalita [UNESP], Carlos Bezerra Pereira, Francisco Elder [UNESP], Silva, Givanildo Zildo da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/0100-29452018109
http://hdl.handle.net/11449/163995
Resumo: Seed dormancy may decrease during storage and some environmental conditions may accelerate this process. The aim of this work was to determine efficient techniques to condition umbu seeds in order to promote and standardize their germination. Seeds were stored for 180 days in paper bags kept in five ambient conditions: laboratory (25 degrees C and 55% RH); warm oven (40 degrees C and 53% RH); hot oven (50 degrees C and 49% RH); dry chamber (18 degrees C and 65% RH) and cold chamber (10 degrees C and 65% RH). Seed quality was evaluated every 60 days by means of the following tests and determinations: water content; germination test (25 degrees C and 55% RH, weekly evaluated up to 91 days after sowing); first count test (14 days); germination rate index; mean germination time and electrical conductivity. The conditioning of umbu seeds in laboratory, or in warm oven (40 degrees C) used efficient techniques to promote and standardize germination; under these conditions, after six months of storage, germination increased from 31% to 84 and 74%, respectively.
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spelling Conditioning in the promotion and uniformization of Umbu seed germinationstoragedormancygerminationfruit treesSpondias tuberosaSeed dormancy may decrease during storage and some environmental conditions may accelerate this process. The aim of this work was to determine efficient techniques to condition umbu seeds in order to promote and standardize their germination. Seeds were stored for 180 days in paper bags kept in five ambient conditions: laboratory (25 degrees C and 55% RH); warm oven (40 degrees C and 53% RH); hot oven (50 degrees C and 49% RH); dry chamber (18 degrees C and 65% RH) and cold chamber (10 degrees C and 65% RH). Seed quality was evaluated every 60 days by means of the following tests and determinations: water content; germination test (25 degrees C and 55% RH, weekly evaluated up to 91 days after sowing); first count test (14 days); germination rate index; mean germination time and electrical conductivity. The conditioning of umbu seeds in laboratory, or in warm oven (40 degrees C) used efficient techniques to promote and standardize germination; under these conditions, after six months of storage, germination increased from 31% to 84 and 74%, respectively.Univ Estadual Paulista, CNPq, Crop Prod, Campus Jaboticabal, Sao Paulo, BrazilUniv Estadual Paulista, Campus Jaboticabal, Sao Paulo, BrazilUniv Fed Goias, Crop Prod PNPD, Goiania, Go, BrazilUniv Estadual Paulista, CNPq, Crop Prod, Campus Jaboticabal, Sao Paulo, BrazilUniv Estadual Paulista, Campus Jaboticabal, Sao Paulo, BrazilSoc Brasileira FruticulturaUniversidade Estadual Paulista (Unesp)Universidade Federal de Goiás (UFG)Barros, Renato Teo [UNESP]Martins, Cibele Chalita [UNESP]Carlos Bezerra Pereira, Francisco Elder [UNESP]Silva, Givanildo Zildo da2018-11-26T17:48:42Z2018-11-26T17:48:42Z2018-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article8application/pdfhttp://dx.doi.org/10.1590/0100-29452018109Revista Brasileira De Fruticultura. Jaboticabal Sp: Soc Brasileira Fruticultura, v. 40, n. 1, 8 p., 2018.0100-2945http://hdl.handle.net/11449/16399510.1590/0100-29452018109S0100-29452018000102001WOS:000427434600001S0100-29452018000102001.pdf96698336633254450000-0002-1720-9252Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengRevista Brasileira De Fruticultura0,410info:eu-repo/semantics/openAccess2024-06-07T13:56:01Zoai:repositorio.unesp.br:11449/163995Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:47:07.659210Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Conditioning in the promotion and uniformization of Umbu seed germination
title Conditioning in the promotion and uniformization of Umbu seed germination
spellingShingle Conditioning in the promotion and uniformization of Umbu seed germination
Barros, Renato Teo [UNESP]
storage
dormancy
germination
fruit trees
Spondias tuberosa
title_short Conditioning in the promotion and uniformization of Umbu seed germination
title_full Conditioning in the promotion and uniformization of Umbu seed germination
title_fullStr Conditioning in the promotion and uniformization of Umbu seed germination
title_full_unstemmed Conditioning in the promotion and uniformization of Umbu seed germination
title_sort Conditioning in the promotion and uniformization of Umbu seed germination
author Barros, Renato Teo [UNESP]
author_facet Barros, Renato Teo [UNESP]
Martins, Cibele Chalita [UNESP]
Carlos Bezerra Pereira, Francisco Elder [UNESP]
Silva, Givanildo Zildo da
author_role author
author2 Martins, Cibele Chalita [UNESP]
Carlos Bezerra Pereira, Francisco Elder [UNESP]
Silva, Givanildo Zildo da
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Universidade Federal de Goiás (UFG)
dc.contributor.author.fl_str_mv Barros, Renato Teo [UNESP]
Martins, Cibele Chalita [UNESP]
Carlos Bezerra Pereira, Francisco Elder [UNESP]
Silva, Givanildo Zildo da
dc.subject.por.fl_str_mv storage
dormancy
germination
fruit trees
Spondias tuberosa
topic storage
dormancy
germination
fruit trees
Spondias tuberosa
description Seed dormancy may decrease during storage and some environmental conditions may accelerate this process. The aim of this work was to determine efficient techniques to condition umbu seeds in order to promote and standardize their germination. Seeds were stored for 180 days in paper bags kept in five ambient conditions: laboratory (25 degrees C and 55% RH); warm oven (40 degrees C and 53% RH); hot oven (50 degrees C and 49% RH); dry chamber (18 degrees C and 65% RH) and cold chamber (10 degrees C and 65% RH). Seed quality was evaluated every 60 days by means of the following tests and determinations: water content; germination test (25 degrees C and 55% RH, weekly evaluated up to 91 days after sowing); first count test (14 days); germination rate index; mean germination time and electrical conductivity. The conditioning of umbu seeds in laboratory, or in warm oven (40 degrees C) used efficient techniques to promote and standardize germination; under these conditions, after six months of storage, germination increased from 31% to 84 and 74%, respectively.
publishDate 2018
dc.date.none.fl_str_mv 2018-11-26T17:48:42Z
2018-11-26T17:48:42Z
2018-01-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1590/0100-29452018109
Revista Brasileira De Fruticultura. Jaboticabal Sp: Soc Brasileira Fruticultura, v. 40, n. 1, 8 p., 2018.
0100-2945
http://hdl.handle.net/11449/163995
10.1590/0100-29452018109
S0100-29452018000102001
WOS:000427434600001
S0100-29452018000102001.pdf
9669833663325445
0000-0002-1720-9252
url http://dx.doi.org/10.1590/0100-29452018109
http://hdl.handle.net/11449/163995
identifier_str_mv Revista Brasileira De Fruticultura. Jaboticabal Sp: Soc Brasileira Fruticultura, v. 40, n. 1, 8 p., 2018.
0100-2945
10.1590/0100-29452018109
S0100-29452018000102001
WOS:000427434600001
S0100-29452018000102001.pdf
9669833663325445
0000-0002-1720-9252
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Revista Brasileira De Fruticultura
0,410
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 8
application/pdf
dc.publisher.none.fl_str_mv Soc Brasileira Fruticultura
publisher.none.fl_str_mv Soc Brasileira Fruticultura
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808128857309446144

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