Subprodutos orgânicos no tratamento de sementes de feijão-fava.

Abstract

The Fava bean (Phaseolus lunatus L.), a rustic species with great adaptability to the semiarid regions of Brazil, stands out due to its social importance and high protein content. Even so, the culture has low productivity due to several factors, such as seed quality. In this sense, the objective of this study was to evaluate the fungitóxic action of organic by-products, Vinasse, Manipueira and agave extract, isolated and mixed together, in the treatment of bean seeds. The experiment was carried out at the Phytopathology Laboratory of the CCTA/UFCG. A completely randomized design in a factorial 8 x 2 (eight treatments x two lots of seeds) with five replications. The seeds were evaluated for the Myoflora, determined by the method of incubation in Petri dishes on a triple layer of filter paper, previously sterilized and quantified by the percentage of seeds with fungi. The physiological quality evaluation tests consisted of determining the percentages of germination, first count, radicle length and germination velocity index. A mycoflora formed by Aspergillus niger, Aspergillus flavus, Penicillium sp., Penicillium variable and Fusarium verticillioides was found. By general formal, by-products significantly reduced the incidence of fungi identified in red and white fava beans seeds. Regarding the physiological aspect, it was observed that the seeds of red fava beans were the most tolerant to organic by-products, without compromising the vegetative development.