Ingrid Maressa Hungria de Lima e Silva
AUTHOR: Ingrid Maressa Hungria de Lima e Silva
TITLE: METHODS FOR THE EVALUATION OF THE PHYSIOLOGICAL QUALITY OF SAFFLOWERSEEDS WITH EMPHASIS IN BIOCHEMICAL TESTS
ADVISOR: Profa. Dra. Carla Gomes Machado, Co-advisor: Prof. Dr. Luciana Celeste Carneiro, Co-advisor: Prof. Dr. Givanildo Zildo da Silva
APPROVAL DATE: 07/18/2019
Abstract:
Safflower has stood out today for potential for exploration and seed quality is paramount for crop implantation. Among the tests used for the evaluation of seed vigor, are included the ones related to the release of ions during the imbibition of the seeds. The objective of this study was to establish a methodology for the electrical conductivity and potassium and calcium leaching tests to evaluate the vigor of safflower seed lots. Initially the seed imbibition curve was established, and 12 seed lots were later characterized in terms of physical properties and physiological potential in a completely randomized design. For electrical conductivity, the experiment was carried out in three stages with a factorial scheme: the first one evaluated the imbibition periods (2, 4, 6, 8, 16 h); in the second the volume (50, 100, 150 and 200 mL) was evaluated; and in the third step the amount of seeds (25 and 50) was evaluated. In the K and Ca leaching tests, two stages were carried out with a factorial scheme: the volumes (50, 75, 125 and 150 mL) were evaluated in the first one, and in the second, periods of soaking (30, 60, 90, 120, 150 and 180 min). In both tests, because there was no local control, we chose a randomized block design. The imbibition curve data were submitted to the calculated regression analysis and the vigor test data were submitted to analysis of variance and the means compared by the Scott-Knott test. The electrical conductivity test using 25 seeds soaked in 50 mL of water in the 6 hour period, and the leaching of potassium and calcium carried out for 30 minutes in 50 mL of water are promising for the differentiation of safflower seed lots.
