Navegando por Autor "Zanatta, Flávia Moreira"

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    Desempenho germinativo de sementes de salsa sob diferentes temperaturas e concentrações de óleo essencial de laranja
    (Universidade Estadual do Norte do Paraná, 2018-11-09) Zanatta, Flávia Moreira; Lima, Cristina Batista de; https://orcid.org/0000-0002-6076-4286; http://lattes.cnpq.br/3072842301542197; Lima, Cristina Batista de; https://orcid.org/0000-0002-6076-4286; http://lattes.cnpq.br/3072842301542197; Catão, Hugo César Rodrigues Moreira; https://orcid.org/0000-0002-6232-6351; http://lattes.cnpq.br/0525008239150316; Bueno, João Tavares; https://orcid.org/0000-0003-0716-1141; http://lattes.cnpq.br/2889380559858950; Santiago, Debora Cristina; https://orcid.org/0000-0002-2912-9209; http://lattes.cnpq.br/6351034014282018; Rando, Jael Simões Santos; https://orcid.org/0000-0002-5191-2996; http://lattes.cnpq.br/2794627489819518
    The parsley is a vegetable that its flavor and aroma quite appreciated. It has expressive value as seasoning in the cookery and also for therapeutic purposes. It is a field crop that adapts better to mild temperatures and high altitudes, its propagation by seeds, presenting a slow and irregular germination. The fast and uniform seedlings establishment on the field is essential to reach a good stand with the intention of productivity ensure and the product final quality. Usually the installation of the field is accomplished based at the germination test results. Studies have been conducted and they show that essential oils have been used as an alternative method for the disease and pest control in the agriculture, however they possess substances that can interfere in the germination. The aim of this study was to verify the temperature influence in the parsley seeds germination test and the orange essential oil interference in the germination of parsley seeds. Seeds of three lots from each cultivate, "Lisa" and "Portuguesa", were evaluated in three stages. In the first one, for lots characterization, the seeds were submitted to water content evaluations, germination test at alternating temperature of 20-30 oC, first germination count, seedling emergence and traditional accelerated aging. In the second stage, to verify the temperature influence, the seeds were submitted to two germination tests, one under constant temperature of 20 oC and another, under a constant temperature of 30 oC. In the third stage, the seeds were treated with orange essential oil at concentrations of 0; 15; 30 and 45%, then submitted to the germination test maintained at a constant temperature of 20 °C and seedling emergence test to verify the influence of the oil. The experimental design was completely randomized, consisting four replicates of 50 seeds for lot of each cultivate and orange essential oil concentration. The obtained data were submitted to variance analysis and the averages were grouped by Scott-Knott test (P≤0.05). It is concluded that the analyzed parsley seeds were influenced by the temperatures used in the germination test. The temperature of 20 oC makes possible the largest germination percentage and that the orange essential oil positively interferes in the first germination count, providing the parsley seeds germination.