%0 Journal Article
%T Biometria de frutos e sementes e germina  o de mel o-de-s o-caetano Biometrics of fruits and seeds and germination of balsam pear
%A S.H. Santana
%A S.B. Torres
%A C.P. Benedito
%J Revista Brasileira de Plantas Medicinais
%D 2013
%I UNESP
%X Objetivou-se com este trabalho fazer a caracteriza  o biom¨¦trica de frutos e sementes de mel o-de-s o-caetano (Momordica charantia L.) e determinar as temperaturas cardinais para germina  o das sementes desta esp¨¦cie. A caracteriza  o e a condu  o do experimento foram realizadas no Laborat¨®rio de An¨˘lise de Sementes da UFERSA, em Mossor¨®-RN. Os parametros avaliados foram: comprimento, diametro, n¨˛mero de sementes por fruto; comprimento, largura e espessura das sementes; grau de umidade, peso de mil sementes, e n¨˛mero de sementes por grama. Para o ensaio sobre as temperaturas, a semeadura foi realizada em caixas pl¨˘sticas transparentes contendo areia esterilizada como substrato. As sementes foram incubadas nas temperaturas constantes de 10oC, 15oC, 20oC, 25oC, 30oC, 35oC e 40oC, com fotoper¨Şodo de 8 horas. O delineamento experimental foi inteiramente casualizado com quatro repeti  es de 50 sementes. Os frutos apresentam cerca de 49,8 mm de comprimento, 19,89 mm de diametro, contendo em torno de 18 sementes. As dimens es m¨¦dias das sementes s o: 8,9mm de comprimento, 4,30mm de largura, e 2,65mm de espessura. A germina  o ocorre na faixa de 20 a 35oC, por¨¦m as temperaturas ¨®timas para germina  o de sementes de mel o-de-s o-caetano variam entre 25 e 30oC. The aims of this study were to perform the biometric characterization of fruits and seeds of balsam pear (Momordica charantia L.) and to determine the cardinal temperatures for seed germination in this species. The characterization and the experiment were conducted at the Laboratory of Seed Analysis of UFERSA in Mossor¨®-RN. The evaluated parameters were: length, width and thickness of seeds; moisture content; one thousand seed weight; and number of seeds per gram. For the temperature assay, sowing was done in transparent plastic boxes containing sterilized sand as substrate. The seeds were then incubated at the constant temperatures of 10oC, 15ˇăC, 20ˇăC, 25ˇăC, 30ˇăC, 35ˇăC and 40ˇăC, with 8-hour photoperiod. Experimental design was completely randomized with four replicates of 50 seeds. Fruits have about 49.8mm length and 19.89 mm diameter, containing around 18 seeds. The medium dimensions of seeds are: 8.9mm length, 4.30 mm width and 2.65 mm thickness. There is germination in the range from 20 to 35oC, but the optimal temperatures for the germination of balsam pear seeds vary between 25 and 30ˇăC.
%K Momordica charantia
%K temperatura
%K planta medicinal
%K Momordica charantia
%K temperature
%K medicinal plant
%U http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-05722013000200001