Biostimulant Effect of Microorganisms on in vitro Germination of Hybrid Pepper Seeds

Abstract

In Ecuador, pepper cultivation plays a vital role at the socio-economic level since it represents a significant income for several farmers. This work aims to evaluate the biostimulant effect of microorganisms on the in vitro germination of hybrid Yolo Wonder and Marcono Dulce Largo pepper seeds. The experiment was conducted under a completely randomized design through five treatments with five repetitions and fifteen experimental units per repetition. The treatments used were T0 (Control), T1 (Trichoderma harzianum), T2 (Azotobacter vinelandii), T3 (Bacillus polymyxa), and T4 (Azospirillum brasilense) inoculated in Petri dishes with an absorbent polystyrene pad at 1 x 109 CFU/ml, which was dosed with 35 mg/10 ml in distilled water both at sowing and on the seventh day after. In addition, the variables evaluated were germination percentage, radicle and coleoptile emergence, seedling weight, and radicle and coleoptile length. The data obtained were processed by an analysis of variance (ANOVA) and Tukey’s comparison of means at a 5 % error probability. Noticeable stimuli were observed on the variables studied with the inoculation of different microorganism strains, the T4 treatment showing the best results, and no differences were obtained when using various pepper genotypes. Importantly, this research was carried out under specific conditions and with particular genotypes of pepper seeds. Therefore, the results may vary in other conditions and with different genotypes under the biostimulant effect of microorganisms on the in vitro germination of hybrid pepper seeds.