Estudos sobre a germinação de sementes de marupã (Simaruba amara Aubl.). I. Composição química e curva de embebição das sementes germinação em diferentes temperaturas.

Abstract

This work investigates the imbibition of Marupá (Simaruba amara Aubl.) seeds, their chemical composition and germination capacity at 20°, 25°, 30° e 35°C. The imbibition, expressed as percentage of the original weight of the seeds, was approximately 150,0% after 24 hours and 179,3% after 144 hours. The greatest percentage of germination and emergence velocity index (66% and 1.02 respectively) were obtained at. 30°C. Total carbohydrate content was 78.1% -in the coat and 46.7% in the whole seed, white the lipid content of the cotyledons was 45,7% and in the whole seed 23.8%. These results should aid futures studies on seed germination physiology of this species.