Avaliação do efeito da temperatura e diferentes concentrações de sacarose na conservação in vitro de batata-doce (Ipomea batatas)

Abstract

The conservation of sweet potato germplasm in vivo is vulnerable to losses, as sweet potato is susceptible to numerous diseases that can be caused by fungi, bacteria, viruses, nematodes, attacks by insects and rodents as well as adverse weather conditions, in addition to this, maintenance in vivo entails high costs and may be paralyzed in periods of economic difficulty. THE This work aimed to evaluate the effect of temperature and different concentrations of sucrose in the in vitro preservation of sweet potatoes. The experiment followed a design fully causalized, in a 3 (varieties) x 3 (sucrose concentrations) x 2 factorial scheme (temperatures), with 20 replicates, each represented by a plant grown in a tube of test. The factors evaluated were sucrose concentration and temperature, to assess the influence of sucrose, 3 treatments were carried out, distributed in different concentrations, 30g (control), 22.5g, and 15g, for each treatment 20 test tubes were used and to evaluate the effect of the influence of temperature, each treatment with different concentrations of sucrose was duplicated and distributed and stored in 2 growth rooms with temperatures of 18oC and 24oC and photoperiod of 16h light and 8h dark. Data collection was carried out in two 90-day stages. each totaling 180 days of experiment. The analyses carried out made it possible to verify that after 180 days at a temperature of 18 °C with a sucrose concentration of 15 g/L showed a growth slow which provided better conservation.(TRADUÇAO NOSSA)