Tratamento de sementes de feijão com óleos essenciais de limão taiti e canela casca

Abstract

The work was divided into two experiments. In the first, the objective was to evaluate the effect of the essential oils on the in vitro development of fungi Penicillium sp. and Aspergillus sp. and in the second, the objective was to evaluate the influence of the treatment with bark cinnamon and taiti lemon essential oils on the physiological quality of the bean seeds. In the experiment I, the following variables were analyzed: mycelial growth, sporulation and germination of Penicillium sp. and Aspergillus sp. In the experiment II, seed germination test, first germination count, germination speed index (IVG) and bean seed health test were analyzed. The results obtained conclude that: the essential oil of Cinnamomum zeylanicum L. was more efficient in the control of fungi Aspergillus sp. and Penicillium sp., but affected to a greater degree the physiological quality of the seeds. The essential oil of Citrus latifolia L. was less efficient in the control of fungi Aspergillus sp. and Penicillium sp., but affected to a lesser degree the physiological quality of the seeds. The fungal diversity identified in the seed health test was composed by fungi of the genera Aspergillus, Penicillium, Cladosporium, Fusarium, Chaetomium and Rhizopus