The influence of moisture on the in vitro embryo germination and morphogenesis of babassu (Orbignya phalerata Mart.)
The objective of this study was to evaluate the physiological quality of babassu (Orbignya phalerata Mart.) embryos as a function of desiccation. The fruits were placed in a convection oven at 37±2ºC for 0, 3, 6, 9, or 12 days. After these periods, the moisture contents of the fruits and seeds were determined. A reduction in the water content occurred more rapidly in the fruits than in the seeds. The decrease in seed moisture content from 12.59% (on the basis of fresh weight) to 4.56% did not affect the percentage of germinated zygotic embryos; however, we did observe a decline in the vigor as the seed moisture content decreased. Embryos with a 4.56% moisture content developed into seedlings of shorter lengths after 30, 60, and 90 days of in vitro growth. The longest seedlings originated from embryos with a 10.42% moisture content after 90 days. Thus, it was evident that the babassu embryos were tolerant to desiccation, whereas the seedling length was negatively affected by a reduction in the seed moisture content. Therefore, babassu fruits may be dehydrated and stored without losing their viability, which thereby guarantees the conservation of their germplasm.
| Main Authors: | , , , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Editora da Universidade Estadual de Maringá - EDUEM
2012
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1807-86212012000400013 |
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