Extrato pirolenhoso no tratamento de sementes de Feijão-Macassar.

Abstract

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.