Morfologia e aspectos biométricos de frutos e sementes de duas espécies do gênero Macroptilium / Morphology and aspects biometric of fruits and seeds of two species of the genus Macroptilium

Silva, Danilo Dantas da; Pinto, Maria do Socorro de Caldas; Gomes, Rayane Nunes; Silva, Kelina Bernardo; Rech, Elaine Gonçalves; Freitas, Angleib Justino Figueiredo de

doi:10.34117/bjdv7n7-421

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“…In addition, biometric evaluations of fruits and seeds are important for the characterization of the studied species, making it possible to know the variability, generating useful information for the conservation and rational exploitation of natural resources, and assisting future studies on genetic improvement and in the differentiation of species of the same genus (Bezerra et al, 2014;Silva et al, 2017b;Silva et al, 2021). The objective of this study was to evaluate the biometric characteristics of fruits and seeds, and the effect of fruits at different maturity stages on seed germination at different temperatures and formation of seedlings of D. inconstans.…”

Section: Introductionmentioning

confidence: 99%

Fruit biometrics and maturity on the quality of Diospyros inconstans Jacq. Seeds

Sanches,

Ramalho,

Camili

et al. 2023

J. Seed Sci.

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This study aimed to evaluate the biometric characteristics of fruits and seeds of Diospyros inconstans Jacq., germination and formation of seedlings obtained from fruits at three maturity stages, subjected to different temperatures. Biometric data were obtained from 100 fruits and 100 seeds. The determining parameters in the biometry of the fruits were: length, width, mass and number of seeds/fruit and for the seeds: length, width, thickness and mass. In the germination test, a factorial scheme (3x4), three maturity stages (green, intermediate and reddish), and four temperatures (20, 25, 30 and 35 °C) were used. The analyzed variables were: germination, germination speed index (GSI), mean germination time (MGT), time to obtain 50% germination (t50), percentage of seedlings, length and dry mass of shoots and roots, and collar diameter. Fruits and seeds showed greater variation in the parameters fresh mass and number of seeds per fruit. The germination speed index was higher in seeds from reddish fruits, and seeds from green fruits originated better-developed seedlings. Temperatures of 25 and 30 °C are recommended for conducting the seed germination test at the three maturity stages.

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Section: Introductionmentioning

confidence: 99%