Abstract
For seeds organic production the control of fungi with chemical fungicides is not indicated, which requires the use of biological products. In this sense, the use of essential oils derived from plants is a possibility for microorganisms control. This study evaluated technical feasibility of applying the essential oils of clove, lemongrass, rosemary, eucalyptus, ginger and Tea tree, in concentrations of 500, 1.000, 1.500 and 2.000 μL-1 to organic coriander seeds of the Verdon variety, besides the control. At the beginning of storage and every 60 days the seeds were evaluated for water content, germination, germination velocity index and root emission, seedling emergence and seedling emergence speed index, to shoot length, rootlength, total length and sanity. The experimental design was a completely randomized (DCR), in a 6x4 + 1 factorial scheme, with six essential oils and four concentrations + control treatment, with four replications for germination and vigor analysis, and eight replications for sanitary analysis. With increasing concentration of essential oils, there was a linear reduction in germination and a reduction in the incidence of Alternaria sp. using clove and rosemary oils at a concentration of 500 μL L-1, eucalyptus at a concentration of 1.500 μL L-1 and ginger with 2.000 μL L-1. Therefore, it is possible to use clove and rosemary essential oils up to 500 μL L-1 to reduce the incidence of Alternaria sp. without causing significant reduction in germination.
Highlights
Coriander (Coriandrum sativum L.) is a leafy vegetable widely used in Brazilian cuisine, especially in the Northeast of Brazil, perhaps because of its adaptation, which according to Filgueira (2008) is a specie of tropical climate
For some variables there was interaction for the factors essential oil and concentration when performed the analysis of variance (ANOVA) for coriander seeds
The results related to the first count of coriander seed germination test (9 days after sowing) indicated that there was no statistically significant difference, due to the application of oils whose concentration was 500 μl L-1, from post-harvest to 60 days after storage (DAS) (Table 2)
Summary
Coriander (Coriandrum sativum L.) is a leafy vegetable widely used in Brazilian cuisine, especially in the Northeast of Brazil, perhaps because of its adaptation, which according to Filgueira (2008) is a specie of tropical climate. Its seed is of the diakene type (with two embryos) It is widely used as a condiment and medicinally, being its form of propagation by seeds (Wanderley Junior & Nascimento, 2010). In organic seed production there is no use of chemicals such as fungicides, and control of seed-associated pathogens is a major concern for companies, which makes it essential to conduct research to establish alternative forms of treatment. Studies with plant extracts and essential oils aim to find active compounds with broad spectrum of action, low toxicity and reduced cost (Angioni et al, 2004; Rochete et al, 2003)
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