CONDITIONNING APARATTUS AND IMBIBITION EVALUATION OF CARROT (Daucus carota L.) SEEDS

HIGINO MARCOS LOPES, CLÁUDIA ANTONIA VIEIRA ROSSETTO E VERÔNICA CARNEIRO

 

The use of a viable system for seeds osmoconditionning had been tested and evaluated, and as well, the description of its construction. It had been developed the ?curves? that represent the imbibition of carrot seeds, cv. Brasilia, by the relation between the increase of water by the seeds and the time they were in contact with the solution of Polietileno Glicol 6000 (PEG 6000) in two different systems. In the first, samples with one gram of carrot seeds (Brasilia variety) with 7.7% of moisture content where distributed over paper, moistened with PEG 6000 solution at 0,0; -0.2; -0.4 and -0.6MPa and water destilled at 15°C. The moisture content evaluation were based on the initial moisture and the increase in weight of the seeds, with twelve intervals ranging from 0.16 hours until 144 hours. In the second method, samples with 5.0g of carrot seeds at 7.7% moisture content were immersed into 20ml of PEG 6000 solution at 0.0; -0.2; -0.4 and -0.6 MPa, with an air supply at 15ºC. The initial germination were evaluated, based on the primary root emergency. The trials were carried out in a completely randomized design with four replicates and the results were submitted to ANOVA and regression analisys. The averages were compared by Tukey test, at 5%.The results indicated that the carrot seeds imbibition were faster at the immersion
process and at the osmotic potential near zero. On the first process, the seeds stabilized their water absorption with moisture at 40% after 48 hours in destilled water and 30% after 96 hours in PEG 6000 solution -0.6MPa. In the second process, after 24 hours the seeds had already reached 40% of moisture, no matter how the osmotic potential was. The first root emergency was recorded between 24 and 48 hours and under 40-45% of moistureon the primary process (moistened paper) and the primary root emergency was absent on the second process.



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