Conservacao da viabilidade da semente de cacau, 3: Solucao de éteres celulósicos

The effect of carboxymethyl cellulose (CMC) and methylcellulose (MC) ethers on cacao (Theobroma cacao L.) seed was investigated with the intention of lengthening its viability. Fruits of cv. Comum were obtained from the Centro de Pesquisas do Cacau (Cacao Research Center), in Ilhéus, State of Bahia, Brazil, nearly ripe. This research was done in the Laboratory of Seed Analysis of Itaguaí Experimental Station of PESAGRO-RIO. Fresh seeds without tegument were used. They were washed in distilled water, dried with sterilized paper towels and stored aseptically in sterilized glass flasks with 1, 2, 3, 4, 5, 10, 20, 30 and 40 percent CMC and MC Jellies. Distilled water was used as a control. The flasks were completely closed and kept in darkness at 25 more or less 1 grade centigrade for 210 days. The parameter used to evaluate the viability of the stored seeds was germination. Samples were taken every 10 days up to the 40th day and monthly after the 60th day. The germination tests were done three times with 10 seeds, in rolls of paper towel, and the readings done on the seventh and fourteenth days after sowing. The germination temperature was 30 more or less 1 grade centigrade, the relative humidity was almost 100 percent, and photoperiod was 8 hours of light. Seeds immersed in water and in jelly up to 10 percent of CMC and in MC up to 30 percent showed 100 percent germination during storage. The seeds immersed in 20, 30 and 40 percent CMC jellies were viable until 180 days. Seedlings grown from seeds immersed in CMC maintained their vigour unaltered up to 120 days, but from 150 days onwards the vigour decreased as the concentration of the jelly increased. The viability of seeds stored in a 40 percent MC jelly was maintained up to 210 days with 93 percent germination and unaltered vigour of the seedlings. It is believed that a pellicle at molecular level formed on the surface of the seed - similarly to a film - which prevented the seed from drying out. This could be the cause of the viability preservation. During the experiment no fungi were observed.

Bibliographic Details

Main Authors:	67546 Figueiredo, S.F.L., 2. Sessao Científica da Sociedade de Botánica do Brasil Río de Janeiro (Brasil) 17 Abr 1984
Format:	biblioteca
Published:	1986
Subjects:	THEOBROMA CACAO, SEMILLAS, VIABILIDAD DE LA SEMILLA, GERMINACION, CONSERVACION DE SEMILLAS,
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