Qualidade fisiológica de sementes de feijão submetidas a diferentes condições de armazenamento

Abstract

The use of high-quality seeds is essential, since the seed is the main factor for the establishment of crops, however, the deterioration of bean seeds during storage is an inevitable and irreversible process that promotes the reduction of quality, reaching make the seed unfeasible as a reproductive structure, but this process can be reduced depending on the conditions of the storage location. The objective of this work was to evaluate the physiological quality of seeds of four common bean cultivars grown at different temperatures. The experiments were conducted at the Seed Laboratory and in a greenhouse, located at the Agronomy Department, Area of Phytotechnics at the Federal Rural University of Pernambuco, from March 2022 to January 2023. The experimental design used was completely randomized in a 4x3x4 factorial scheme, with four cultivars (Miranda IPA 207, IPA 206, IPA 10 and Princesa), three temperatures (10, 15 and 25° C) and four storage periods (0, 3, 6 and 9 months) with 4 repetitions. The evaluation of the physiological quality was carried out through the standard germination test, emergence in a greenhouse, accelerated aging, germination and emergence speed index, fresh and dry mass of shoots and root system. Data were subjected to analysis of variance and means compared using the Scott-Knott test at 5% probability. There was a significant triple interaction (p<0.01) for most of the evaluated variables with the exception of root dry mass (p<0.05). During the storage of 270 days, it was possible to observe a reduction in the physiological quality of the seed at all temperatures, however the best conservation results were presented when the seeds were stored at a temperature of 10° C. The IPA 10 cultivar stood out in terms of physiological quality, presenting superior quality to the others, proving to be viable at all temperatures. The IPA 206 cultivar presented results within the standards required for the commercialization of seeds when stored at temperatures of 10 and 15° C. The results of this work allowed concluding that the temperature of 10° C is the most efficient for the conservation of the physiological quality of the bean seed.