SOUZA, J. G. L.; http://lattes.cnpq.br/9148180036398493.; SOUZA, José Gabriel Lima de.
Resumen:
The quality of seeds is a limiting factor in agricultural production, especially sanity, the
most common way of disseminating pathogens. To neutralize the harmful effects
promoted by different pathogens on seeds, producers use chemical pesticides
indiscriminately, which can lead to serious environmental risks. Thus, the objective of
the present work was to evaluate the potential of the pyroligneous extract on the
mycoflora and the physiology of macaroni bean seeds. The experiment was performed in
the Laboratory of Phytopathology of Federal University of Campina Grande, Center of
Science and Technology Agrifood UFCG/CCTA. The design used was entirely
randomized with 8 treatments and 5 repetitions, which corresponded to: T1 = 0% - No
application of EP + 10 ml of distilled water (positive witness); T2 = Captan SC (240 g.
i.a.100 kg-1 of seeds); T3 = 10% - application of 1.0 ml of EP + 9.0 ml of distilled water;
T4 = 20% - application of 2.0 ml of EP + 8.0 ml of distilled water; T5 = 40% - application
of 4.0 ml of EP + 6.0 ml of distilled water; T6 = 60% - application of 6.0 ml of EP + 4.0
ml of distilled water; T7 = 80% - application of 8.0 ml of EP + 2.0 ml of distilled water
and T8 = 100% - no application of distilled water + 10 ml of EP). For the health and
physiological tests, the filter paper method was used, according to the Rules for Seed
Analysis (RAS). Seven species of fungus were identified: Rhizoctonia solani, Phomopsi
sp., Fusarium sp., Aspergillus niger, Rhizopus stolonifer, Aspergillus flavos and
Cladosporium sp. The pyroligneous extract reduced the incidence of the fungi R. solani,
A. flavos and Cladosporium sp., in the seeds, with distinct effects among the
concentrations. As for the physiological quality, the pyroligneous extract provided an
increase in the development of macassar bean seeds.