Características morfológicas e bromatológicas da jitirana peluda (Merremia aegyptia L. Urban).

Abstract

Among the various procedures adopted for characterizing a species highlights the morphological diagnosis. The jitirana (Merremia aegyptia L .Urban) designates the family of convolvulaceae creepers, quite common in the rainy season, and its seeds very appreciated by sheep and goats. This study aimed to describe the characteristics morfolológicas of fruits, seeds, germination, seedling, plant and nutritional aspects of hairy jitirana in three different phenological stages. The work was conducted at the State University of Paraiba, Catole do Rocha- PB. Have been described and illustrated the external morphological characteristics of fruits and seeds, considering the following aspects to characterize the fruit: shape, color, dimensions (length, width and thickness). The characterization of the germination and the morphological description of seedlings and plants were performed using 100 seeds. To determine the chemical composition were grown three beds, it was considered still three culture phenophases (vegetative, flowering and fruiting). The experimental design was completely randomized. The fruits of hairy jitirana have an average length of 10.11 mm (ranging from 8.20 to 12.00 mm), since the average thickness of the fruits of hairy jitirana is 8.90 mm (ranging from 6.40 to 10.40 ). Seed jitirana has average length of 10,78mm (ranging from 9.00 to 13.00 mm). The dry matter content decreased in the intermediate phase (flowering), an increase in the last phase (fruiting). The crude protein content decreased as advancing the maturation of jitirana, but it was not verified difference (p>0.05) between the phenological phases of flowering and fruiting. The fiber neutral detergent was higher in the vegetative phase (p<0.05). The species studied presents variability in relation to the dimensions (length, width, thickness) weight and number of seeds per fruit. The hairy jitirana presents satisfactory characteristics with respect to their chemical composition.