The present work is a contribution to the advancement of the scientific knowledge of vegetal species of the Amazon and training of professionals in the area of vegetal and related sciences in the use of alternative methods and techniques more coherent with the context of the socioeconomic and environmental reality of the region. This work aimed to evaluate the effect of extracts prepared from bioprocessed remaining (BR), seeds of fruit of Myrciaria dubia (caçari) from the northern Amazon, applied to biological assay with Lycopersicon lycopersicum (tomato) seeds. To obtain and classify the degree of phytotoxicity were utilized samples of control and different aqueous extracts, with and without treatment, assessing their physical and chemical quality via pH analysis, electrical conductivity and total of dissolved salts. Thereafter, monitoring of bioassay was held for five days in closed glass plate, with samples incubation at 25 ± 1°C in a dark environment. It was obtained preliminary knowledge about four extracts prepared from T1 and T2 in proportion to 1:10 and 1:100. The methodological process applied allowed the quick examination, up to 120 h, of the effect of the extracts on seed germination and root growth of tomato. Of the four extracts evaluated, those who were previously treated T2D1 and T2D2, regardless of the applied concentration, showed no phytotoxicity to the plant tested and classified according to Germination Index (GI) obtained, 90.2 and 96.6%. The results show an important information about the influence of treatment of the bioprocessed compounds on their chemical and physicochemical characteristics, which can alter their effects on the development of other plants. Therefore, there is possibility of availability of finished products and raw materials from the M. dubia seeds, since previously sterilized.
Key words: Caçari, germination index, methodological process, bioprocessed remaining.
Copyright © 2021 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0