Efeito da salinidade na produção de mudas de pimentão

The bell pepper culture is one of the main vegetables produced in Brazil and has been increasing its production by its ease of cultivation in small areas. With the shortage of drinking water, it has become more frequent to use saline water, usually obtained from shallow wells, as an alternative in agricultural production. Thus, the objective of the research is to evaluate the effect of different salt levels, on the germination and initial development of the bell pepper. The work was performed on four 100 cell polypropylene tray, each plot represented by 12 cells. In this work, the "all big" bell pepper of the Feltrin company was used, using two seeds per cell. The design chosen was DBC, consisting of five blocks and five salinity levels (S1 = 0.14; S2 = 1.5; S3 = 2.9; S4 = 4.3; S5 = 5.7 dSm-1). After the data collection, the statistical analysis was performed through the statistical program R and it showed a significant effect for the variables: Fresh Root Mass (MFR), Dry Air Mass (MSPA) and Germination Speed Index (IVG). It was possible to verify that the saline levels had no influence on the germination, but they act negatively regarding IVE.