Obtaining Java Plum Seedlings (Syzygium cumini) through Different Seed Extraction and Cleaning Methods

Abstract

Java plum (Syzygium cumini) belonging to the botanical family Myrtaceae, which also includes species of other tropical fruits widely consumed in Brazil, such as guava (Psidium guajava L.) and surinam cherry (Eugenia uniflora L.). The production of quality seedlings depends on several factors, including the method of extraction and cleaning the seed for planting. The experiment was conducted at the Federal Institute of Education, Science and Technology of Tocantins, Gurupi/TO city, from October 2018 to May 2019. The extraction methods used were: manual with friction on wire mesh; manual with the addition of sand and friction on wire mesh; manual with friction on a plastic sieve; fermentation at room temperature for three days; immersion in quicklime (CaO) solution for 24 and 48 hours; fermentation at room temperature with the addition of 5 pieces of sugar to 3 pieces of water, for 24, 48 and 72 hours; fermentation at room temperature, with the addition of 5 pieces of sugar to 1 of water, for 24, 48 and 72 hours. The following characteristics were evaluated: Root length, green mass of the aerial part, dry mass of the aerial part and root, first count of emergence and seedling emergence. All seeds were manually extracted and then submitted to different extraction methods. The best results were for the seeds that were applied to extraction by friction in plastic mesh, were soon immersed in quicklime solution for 24 hours and fermented at room temperature. The solutions that presented the best results were the solution with 5 proportions of water and 3 of sugar exposed during 24 hours (5:3) and also 5 proportions of water for only 1 sugar for 72 hours. These are the best treatments for the values of viability and vigor in Java plum seeds.