Efecto del ácido salicílico sobre la germinación y crecimiento inicial del café (Coffea arabica L. var. Costa Rica 95) / Effect of salicylic acid on the germination and initial growth of coffee (Coffea arabica L. var. Costa Rica 95) / Efeito do ácido salicílico sobre a germinação e crescimento inicial do café (Coffea arabica L. var. Costa Rica 95)
Abstract
Resumen
El establecimiento de nuevas plantaciones de cafetos requiere plántulas vigorosas y sanas que garanticen un buen crecimiento y altos rendimientos; de ahí la importancia del estudio del efecto de sustancias bioestimulantes en las fases tempranas de la ontogenia del cultivo. En este sentido, se estudió el efecto combinado de cinco concentraciones de ácido salicílico (0; 0,0125; 0,025; 0,05; 0,1 y 1 mM) y diferentes tiempos de imbibición de las semillas (1, 2, 3 y 4 h), sobre la germinación y crecimiento inicial de plántulas de cafetos (Coffea arabica L.) variedad Costa Rica 95. El diseño experimental fue completamente al azar con un arreglo bifactorial, con 24 tratamientos y 20 repeticiones. Se evaluó el porcentaje y tasa de germinación, altura y diámetro del hipocótilo. Los resultados demostraron que las concentraciones (0,0125; 0,025 y 0,05 mM) y tiempos de imbibición de las semillas de 3 y 4 h en ácido salicílico promueven una germinación temprana y un efecto positivo en la altura y el diámetro del hipocótilo.Los hallazgos obtenidos demuestran que el ácido salicílico aplicado en bajas concentraciones puede ser utilizado para acelerar la germinación de semillas de café e inducir el crecimiento inicial de plántulas de cafetos, al tiempo que pudiera considerarse como una opción viable para los productores cafetaleros, tanto por su fácil aplicación como la inocuidad del producto.
Resumo
O estabelecimento de novas plantações de café requer mudas vigorosas e saudáveis que garantam um bom crescimento e altos rendimentos; daí a importância de estudar o efeito das substâncias bioestimulantes nos estágios iniciais da ontogenia da cultura. Neste sentido, foi estudado o efeito combinado de cinco concentrações de ácido salicílico (0; 0,0125; 0,025; 0,05; 0,1 e 1 mM) e diferentes tempos de imbibição das sementes (1, 2, 3 e 4 h), sobre a germinação e crescimento inicial das mudas de plantas de café (Coffea arabica L.) variedade Costa Rica 95. O projeto experimental foi completamente randomizado com uma disposição bifatorial, com 24 tratamentos e 20 repetições. A porcentagem e a taxa de germinação, altura e diâmetro do hipocótilo foram avaliadas. Os resultados mostraram que as concentrações (0,0125; 0,025 e 0,05 mM) e os tempos de imbibição das sementes de 3 e 4 h em ácido salicílico promovem uma germinação precoce e um efeito positivo sobre a altura e o diâmetro do hipocótilo. Os resultados mostram que o ácido salicílico aplicado em baixas concentrações pode ser usado para acelerar a germinação dos grãos de café e induzir o crescimento inicial dos pés de café, enquanto que poderia ser considerado como uma opção viável para os produtores de café, tanto por sua fácil aplicação como pela segurança do produto.
Abstract
The establishment of new coffee plantations requires vigorous and healthy seedlings that guarantee good growth and high yields; hence the importance of studying the effect of bio-stimulant substances in the early stages of the crop's ontogeny. In this sense, the combined effect of five concentrations of salicylic acid (0; 0.0125; 0.025; 0.05; 0.1 and 1 mM) and different times of imbibition of the seeds (1, 2, 3 and 4 h), on the germination and initial growth of coffee plants (Coffea arabica L.) variety Costa Rica 95 was studied. The experimental design was completely randomized with a bifactorial arrangement, with 24 treatments and 20 repetitions. The percentage and germination rate, height and diameter of the hypocotyl were evaluated. The results showed that the concentrations (0.0125; 0.025 and 0.05 mM) and imbibition times of the seeds of 3 and 4 h in salicylic acid promoted an early germination and a positive effect on the height and diameter of the hypocotyl. The findings show that salicylic acid applied in low concentrations can be used to accelerate the germination of coffee seeds and induce the initial growth of coffee plantlets, while it could be considered as a viable option for coffee producers, both for its easy application and the safety of the product.
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References
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