Efeitos de diferentes níveis de salinidade e temperatura na germinação e vigor do gergelim (Sesamum indicum L.).

Abstract

The objetives ot present study were to evaluate ettects ot di i ierenta leveis o-f sal ini ty and ternperatures i n germination and vi.gou.r ot 10 (ten) cultivars ot gingelly (Sesamum indi cum L.). The study was conducted under controlled conditions of temperature and rei ative humidity in laboratary utilisinq paper towel as substract with tour leveis ot salinity (0, 60, 120, and 180 meq/1 of NaC1), two temperatures (30 and 25ºC) and 10 cultivars of gingelly (IAPAR 322, CNPA ACEITERA, CNPA 87-3B, CNPA LR-2, and CNPA 86-128). A block completily andomissed experimental design in factorial scheme was adopted with four repetitions each consisting of 50 and 10 seeds for germination and vigour, respectively. The results obtained show that an increase of salinity levels of NaC1 in substract decreased significantly percentage of germination and vigour index (hypocotyl and radical) of cultivars in concentration of 60 meq/1, germination as were as vigour index results were superior in comparison to control. However when performance of cultivars was analused. It IAPAR 322, CNPA G-2 and CNPA LR-2 were found to be more vigourous. As for levels of concentration, the regression analysis showed that levels of 47,3 and 26,9 meq/1 will be ideal to obtain maximum germination at 30 and 25ºC respectively. On the other hand, the concentration levels to reduce germination by 50% were found to be 176 and 130 meq/1 respectively for temperatures of 30 and 25ºC. At temperature of 30ºC germination as well as vigour were superior compared to respective values found at 25ºC showing differental response for cultivars as the interaction between temperature and saline solution was found to be highty significant.