Germinação de sementes e desenvolvimento inicial de plântulas de achachairu

Abstract

RESUMO -O achachairu (Garcinia sp), fruta largamente produzida na Bolívia, vem sendo comercializado no Brasil há vários anos. O fruto é globoso-oblongo, de polpa branca, suculenta e textura mucilaginosa e de sabor doce-acidulado equilibrado ( o Brix 15 e pH 4,1). Devido ao crescente interesse em seu cultivo no Brasil, pesquisaram-se a germinação das sementes e o desenvolvimento das plântulas durante os primeiros 12 meses após sua emergência. As sementes, extraídas de frutos bem maduros, foram postas a germinar em duas situações: 1) ambiente controlado em estufa tipo B.O.D., sob as temperaturas de 25 e 30 ºC, fotoperíodo de 16 horas e irradiância de 32 μmol.m -1 .s -1 , e 2) ambiente de temperatura não-controlada: 3) B.O.D, cuja temperatura oscilava entre 20 e 30 ºC, e 4) sob temperatura ambiente de laboratório (25± 2 ºC). O melhor resultado foi obtido na temperatura constante de 30 ºC, com germinação de 92% e índice de velocidade de germinação (IVG) de 0,255. Quando germinada em ambiente de laboratório, a germinação das sementes mostrou-se baixa (30%), com IVG de 0,015. O desenvolvimento das plântulas em casa de vegetação ocorreu de forma bastante lenta, principalmente nas primeiras semanas após a emergência. O primeiro par de folhas surgiu após três semanas da emergência das plântulas, quando essas mediam 8 cm em média. A partir do oitavo mês de desenvolvimento, as plântulas emitiram várias ramificações laterais a partir da porção mediana para a região apical. Termos para indexação: frutífera, propagação, Clusiaceae, Garcinia sp. SEEDS GERMINATION AND SEEDLINGS EARLY DEVELOPMENT OF ACHACHAIRUABSTRACT -The achachairu (Garcinia sp), a fruit widely grown in Bolivia, has been commercialized in Brazil for many years. The fruit is globular-oblong shaped, with a white succulent pulp, mucilaginous texture and a well balanced sweet-acid flavor ( o Brix 15; pH 4.1). Due to the increasing interest in its cultivation in Brazil, this work was carried out aiming to study the seeds germination and seedling development throughout the first 12 months after seed emergence. The seeds, after being extracted from full ripe fruits were placed in a B.O.D. type chamber, under the following temperatures: 25, 30, 20-30 ºC, as well as under room temperature (25±2 ºC). The best result was given by the steady temperature of 30ºC, with a germination of 92% and a germination speed index (GSI) of 0,255. At room temperature, seeds germination was low (30%), with a GSI of 0,015. Seedling development at greenhouse conditions was very slow mainly throughout the first weeks post emergence. The first pair of leaves appeared 25 days after seedling emergence, when seedlings averaged 8cm. From the eighth month on, many lateral branches were burst out, from the seedling medial portion towards the apical one.

Protected Environments and Substrates for Achachairu Seedlings

“…These results agree with Barbosa et al (2008) which found 11.85 cm in 6 months and 22.97 cm in 12 months of seedling cultivation. The lowest ratio between the seedling height and its shoot dry mass is desired for better germination in the field.…”

“…In the germination tests at different temperatures, Barbosa et al (2008) verified rates of 0.015 seedlings per day at room temperature at 25 ± 2ºC, results lower than those observed in this study (Table 4) and with the environmental conditions expressed in Table 3 and Figure 1. At this temperature the authors verified only 30% of germination, and with 30ºC, 92% of germination (Barbosa et al, 2008) confirming the adaptability of this species in Cassilândia region.…”

“…There was small variation of the stem diameter (SD) in the environments and substrates studied with an overall mean of 2.13 mm higher than those verified by Barbosa et al (2008) which obtained diameter of 1.88 mm in 6 months and 3.00 mm in 12 months of seedling cultivation. In the Sombrite ® environment, plants grown in the S1 substrate had a larger stem diameter than those grown on the S9 substrate.…”

“…Fruit of Bolivian origin produced and appreciated in the country, the Achachairu (Garcinia humilis) of the same Mangosteen (Garcinia mangostana L.) genus that is originated in the Asian tropics has its production expanded in Brazil. It presents globose-oblong fruits, white and juicy pulp, with a mucilaginous texture and sweet-acidulated balanced flavor (Barbosa et al, 2008) with one to three seeds per fruit, whitish, elongated and large. Its bark is yelloworange in color, thick, smooth and resistant.…”

In vitro antiproliferative activity of uncommon xanthones from branches of Garcinia achachairu

“…antioxidant, antiinflammatory, antimicrobial and cytotoxic activities (Mbwambo et al 2006;Yang et al 2007;Naldoni et al 2009;Al-Shagdari et al 2013;Nontakham et al 2013). Garcinia achachairu Rusby (Clusiaceae) grows in Brazil, where it is popularly known as 'achachairu' and is used in folk medicine to treat rheumatism, inflammation, pain and gastric disorders (Alves et al 2000;Barbosa et al 2008). In our previous investigations, we demonstrate that crude methanol extract and a pure compound, Guttiferone A, presented important antinociceptive, gastroprotector, antileishmanial and antimicrobial activities, using classical experimental models Niero et al 2012;Cechinel-Filho et al 2013;Melim et al 2013).…”