Plant extracts of Cleome viscosa L. as biostimulants of the in vitro germination of two varieties of pepper (Capsicum annuum L.)

Belyani  Vargas Batis; Reinier  Martínez González; Rubert  Rodríguez Fonseca; Wilder  Garcés Castillo; Juan Carlos  Ferrer Romero; Yoannia Gretel  Pupo Blanco

doi:10.17268/agroind.sci.2021.02.10

Authors

Belyani Vargas Batis Department of Agronomy, Universidad de Oriente. Ave. de Las Américas s/n. Santiago de Cuba.
Reinier Martínez González Integral Forest Company Gran Piedra Baconao. Santiago de Cuba
Rubert Rodríguez Fonseca Scientific Group on Environmental Management of Agricultural Ecosystems, Universidad de Oriente. Santiago de Cuba
Wilder Garcés Castillo Scientific Group on Environmental Management of Agricultural Ecosystems, Universidad de Oriente. Santiago de Cuba.
Juan Carlos Ferrer Romero Center for Industrial Biotechnology Studies, Universidad de Oriente. Santiago de Cuba.
Yoannia Gretel Pupo Blanco Integral Agropecuaria Granma Company, Av. Francisco Vicente Aguilera, Bayamo, Granma.

DOI:

https://doi.org/10.17268/agroind.sci.2021.02.10

Keywords:

amino acids, dynamics, phytochemical, hypocotyl, radicle

Abstract

The aim of the work was to evaluate the biostimulant effect of plant extracts of Cleome viscosa L. on the in vitro germination of two varieties of pepper (Capsicum annuum L.). A bioassay was set up on a completely randomized design with a control and 18 treatments with three samples each, evaluating the effect on the dynamics and percentage of germination, radicle length and hypocotyl length. The chemical families present in the extracts were determined by phytochemical characterization. For the length of the radicle and the hypocotyl, the extracts with the best potentialities in the Verano 1 variety are those obtained from the root and stem, although the concentrations with the best influence on both indicators are 1 and 3 of the root extracts. Differences in the richness of chemical families were verified in the extracts with the best results, although the best composition was obtained in those of the root and stem, showing the presence of free amino acids in all cases. Cleome viscosa is promising for obtaining products with a biostimulant effect on the varieties of pepper studied, obtaining a better effect when root, stem and whole plant extracts are applied.

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