EFFECTS OF DIFFERENT SEED PREPARATION METHODS ON BARU GERMINATION

Abstract

BARU IS A NATIVE CERRADO SPECIES, BELONGING TO THE FAMILY FABACEAE. THIS PRESENTS DORMANCY CUTANEOUS RIGIDITY, A HIGH DEGREE OF TIGHTNESS, WHICH IS RESPONSIBLE FOR THE LOW RATE OF GERMINATION. THE OBJECTIVE OF THIS WORK WAS TO EVALUATE METHODS TO OVERCOME SEED DORMANCY IN FOUR BARU MATRICES. THE EXPERIMENTAL DESIGN WAS COMPLETELY RANDOMIZED WITH 3 REPLICATES. THE TREATMENTS ARE OUTLINED IN 4X3 FACTORIAL, WITH THREE FOUR ARRAYS AND METHODS OF SCARIFICATION (FRUIT, NUTS AND NUT PHYSICALLY CHISELING). AFTER THIRTEEN DAYS AFTER PLANTING WAS DAILY RECORDED THE NUMBER OF EMERGED PLANTS PER PLOT TO FORTY-FIVE DAYS AFTER PLANTING. THE RESULTS OBTAINED DEMONSTRATE THAT THE MATRICES OF THE BARU FRUIT DO NOT AFFECT ITS GERMINATION RATE AND THAT THE MOST APPROPRIATE PREPARATION METHOD FOR THE PLANTING IS THE USE OF THE SEED, DUE TO ITS BETTER GERMINATION.