Open AccessBiocidal potential of some organic by-products on sanitary and physiological quality of red and white fava beans seeds
Author(s) -
Maria Josilene de Oliveira. Sousa,
Fernandes Antônio de Almeida,
Maria Lúcia Tiburtino Leite,
Wéverson Lima Fonseca,
Kilson Pinheiro Lopes,
Carlos Gomes,
Erik Gomes Sampaio,
Elidayane da Nóbrega Santos,
Ancélio Ricardo de Oliveira Gondim
Publication year - 2020
Publication title -
australian journal of crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.304
H-Index - 44
eISSN - 1835-2693
pISSN - 1835-2707
DOI - 10.21475/ajcs.20.14.03.p1997
Subject(s) - phaseolus , vinasse , horticulture , toxicology , completely randomized design , biology , lima beans , food science , fermentation
Fava bean (Phaseolus lunatus L.), is a rustic species and has great adaptability to arid regions of Brazil and stands out for its social importance and high levels of protein. Even so, the culture presents low productivity due to several factors, such as the quality of the seed. In this sense, the objective of this study was to evaluate the fungitoxic action of organic products, namely vinasse, cassava wastewater and agave extract, isolated and mixed, for treatment of beans seeds. The experimental design was completely randomized in factorial 8 x 2 (eight byproducts x two seed groups) with five replications. The seeds were evaluated for hysiological and sanitary quality, properly incubated in Petri plates on a triple layer of filter paper, sterilized and moistened with distilled water, where the assessments of the incidence of plant pathogens were performed after 7 days of incubation. Through the results, it is observed that the seeds of red fava bean were the most tolerant to organic products, without compromising the physiological quality. In general, the byproducts have significantly reduced the incidence of fungi identified in red and white fava bean.