Abstract
The production of black pepper seedlings through grafting is a promising strategy to mitigate the effect of environmental stresses, such as drought, that limit its cultivation. However, studies on compatibility between grafts and rootstocks are still scarce, especially considering the wild species of the genus Piper and the cultivated genotypes of black pepper. The objective of this work was to evaluate the relationship between primary metabolism and the development of black pepper seedlings obtained through intra- and interspecific grafting. The method used was that of cleft lateral grafting, as graft the Bragantina cultivar, better known in the world as ‘Panniyur 1’, and ‘Kottanadan’ cultivar and three wild species (Piper hispidum, Piper aduncum and Piper tuberculatum) were used as root-stock. As a control, ´Bragantina` was grafted onto itself (homograft). The experiment was carried out for 110 days and the seedlings were evaluated for development, gas exchange, and carbohydrate allocation. The rootstock influences the development and primary metabolism of seedlings. P. aduncum showed greater initial compatibility among wild species, due to less impediment to carbohydrate flow. P. tuberculatum showed early incompatibility, as the grafts died. The seedlings grafted on P. hispidum and 'Kottanadan' had initial compatibility with an average of 78% survival and 60% budding, but they may have late incompatibility due to limitation of carbohydrate flow.
Highlights
Black pepper is the major spice produced worldwide
The homograft did not differ from the other rootstocks and the average survival (78%) and shooting (60%) rates, it was possible to observe that all interspecific rootstocks (P. aduncum, P. hispidum) and intraspecific (‘Kottanadan’) have initial compatibility with ‘Bragantina’
When we observed the differences between the diameters, we found that P. hispidum and ‘Kottanadan’ had higher total soluble sugars (TSS) content and above diameter than the diameter below, leading to the conclusion that both rootstocks had limitations to the flow of carbohydrates
Summary
Black pepper is the major spice produced worldwide. It is known as the “King of Spices” (Joshi et al, 2018). Brazil stands out in the international ranking in the production of this spice as it was considered the third-largest producer in 2017. According to the Brazilian Institute of Geography and Statistics (IBGE), the area harvested in Brazil in 2018 was approximately 34,299 ha and the production was 1,012,741 t (IBGE, 2019). Brazil is the world’ sleading producer of black pepper, the average yield is very low, about 85% lower than the countries with the highest yield, Vietnam and Indonesia (FAO, 2019). Among the factors that restrict Brazilian productivity, it is mentioned the incidence of the fungus Fusarium solani f. There are no sources of resistance to Fusarium sp. is in pepper cultivars developed all over the world
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