Seed After-ripening and Temperature Influence Butia capitata Germination

Abstract

Butia fruit coloration at removal from the infructescence indicates the ability of the seeds to germinate. Seeds from yellow-green fruits had significantly lower germination percentages than seeds from bright to dark yellow fruits. Soaking cleaned seeds in deionized water or aqueous GA 3 solutions at 1000 ppm for 24 hr following mechanical or acid scarification failed to promote germination. Butia seeds required 90 to 150 days after-ripening at 5° to 25°C before sowing. After-ripened seed sown at 40° and held there for 2 to 3 weeks and at 30° thereafter had 70% to 80% germination and superior vigor. Constant 40° temperature during germination reduced seedling growth. After-ripening and germination at 40° substantially increased total germination and reduced germination time. Time required for germination declined as after-ripening increased from 30 to 150 days.