Residual effect of bur gherkin seed treatment with biostimulant under salt stress

Maria Lilia De Souza Neta,Antonia Adailha Torres Souza,Salvador Barros Torres,Francisco De Assis De Oliveira,Clarisse Pereira Benedito,Sara Monaliza Costa Carvalho

doi:10.1590/2317-1545v38n3163796

Maria Lilia De Souza Neta, Antonia Adailha Torres Souza + Show 4 more

Open Access

https://doi.org/10.1590/2317-1545v38n3163796

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Abstract

Abstract: The physiological quality of seeds used in agricultural production is one of the main factors that should be considered when implanting the culture. This study aimed at evaluating the quality of bur gherkin seeds, cv. Liso de Calcutá, coming from plants grown from seeds that were previously treated with biostimulant (0, 5, 10, 15 and 20 mL. kg-1 seeds) and cultivated in two irrigation water salinities (0.5 and 3.5 dS. m-1). Initially, the water content of seeds was determined and the following tests were performed: germination, accelerated aging, greenhouse emergence, emergence speed index, height and dry mass of seedling aerial part. It was found that the physiological quality of bur gherkin seeds coming from plants that were subjected to salt stress is negatively affected, and that the use of biostimulant, applied via seeds, provides beneficial effects on the physiological quality of seeds produced in the next generation.

Highlights

The culture of bur gherkin (Cucumis anguria L.) is quite known in the northern and northeastern regions of Brazil
According to Medeiros et al (2010), bur gherkin producers frequently use local seeds obtained from volunteers; since these seeds are produced without proper management, their physiological quality is normally lower than the one of those produced according to production standards and regulations, set by the Ministry of Agriculture, Livestock and Supplies - Brasil (2009)
West Indian gherkin cultivar, were used; obtained from fruits produced by plants whose seeds were treated with biostimulant (0, 5, 10, 15 e 20 mL. kg-1 seeds) and cultivated in two levels of irrigation water salinity (S1 = 0.5 dS. m-1, water coming from the UFERSA supply sector; and S2 = 3.5 dS. m-1, obtained by the dissolution of sodium chlorate (NaCl), diluted in water with saline level 0.5 dS. m-1)

Summary

Introduction

The culture of bur gherkin (Cucumis anguria L.) is quite known in the northern and northeastern regions of Brazil. According to Medeiros et al (2010), bur gherkin producers frequently use local seeds obtained from volunteers; since these seeds are produced without proper management, their physiological quality is normally lower than the one of those produced according to production standards and regulations, set by the Ministry of Agriculture, Livestock and Supplies - Brasil (2009). One of the serious problems that directly affect plants is salinity, since it acts damaging their metabolism, because the predominance of toxic ions during root growth may cause toxicity (Nobre et al, 2010). According to these authors, this stress brings changes in the plant ability to absorb, transport and use the ions that are essential to its growth. One of the alternatives to minimize the harmful effects of salts on plants is the use of plant regulators that reduce the intensity of these effects over plant growth, enabling the use of saline water (Oliveira et al, 2013)

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