EXTRATOS VEGETAIS E SUA INFLUÊNCIA NA QUALIDADE FISIOLÓGICA E SANITÁRIA EM SEMENTES DE FAVA (Phaseolus

Abstract

Plants health problems transmitted by their seeds are responsible for the decline of agricultural production of fava bean (Phaseolus lunatus L.) in Brazil, resulting in constant failures to this culture by affecting mainly the physiological quality. The use of plants extracts with antimicrobial properties are ecological and promising alternatives to replace the protection by applying fungicides. Therefore, the purpose of this work was to evaluate the potential of mussambê extracts (Cleome hassleriana) and ironwood (Caesalpinia ferrea) as an alternative method to control pathogens in fava seeds. The experiment was conducted in the Phytopathology Laboratory at the Center of Agricultural Sciences, Federal University of Paraíba, Campus II, Areia-PB. The fava seed was acquired in the open market from producers in the municipality of Alagoa Grande-PB. The seeds were submitted to tests of germination and health, and them sterilized and submerged in extracts of C. hassleriana e C. ferrea at concentrations of 10; 100; 500 and 1000 ug / ml. In the germination test, were used four replications of 50 seeds for all treatments, totaling 200 seeds distributed among Germitest paper sheets, wrapped in plastic bags and kept in BOD at a constant temperature of 25 °C, with daily photoperiod of 12 hours. To assess the incidence of fungi, seeds were distributed in 5 replicates of 40 seeds, totaling 200 seeds per treatment, put in double filter paper layer moistened with ADE and placed in previously autoclaved Petri dishes, with room temperature (25 ± 2 °C) and photoperiod of 12 hours. The measures were compared by Scott-Knott test in 1% significance level using SAS® statistical software (SAS, 1992). The Pau-ferro extract caused an increase in the force of bean seeds that were evaluated and treated in different concentrations. The "pau-ferro" extract and the mussambê extract were effective in reducing the fungi which occur in bean seeds.