Gibberellic acid fermented extract obtained by solid-state fermentation using citric pulp by Fusarium moniliforme: Influence on Lavandula angustifolia Mill. cultivated in vitro

摘要

The aim of this study was to evaluate the effects of fermented extract contend GA3obtained by Solid State Fermentation and comparing with a commercial source of GA3(reagent grade) in In vitro culture of common lavender (Lavandula angustifolia Mill.). The residual effec ts of GA3 also were evaluated in acclimatization. Nodal segments of L. angustifolia were cultured on LS culture medium, supplemented with 1320 mg.L-1CaCl2, 30 g.L-1sucrose and solidified with 7 g.L-1agar. The experimental design was completely randomized in a factorial arrangement (2x4), with the first factor being the type of GA3source (pure or fermented extract) and the second factor being the GA3 level (0, 0.25, 0.5 and 1.0 mg.L-1). Growth parameters were evaluated after 85 days. Acclimatization was performed using Plantmax.HT as substrate, plantlets were maintained by 14 days inside greenhouse with intermittent nebulization and after they were transferred to another greenhouse with manual irrigation. Growth parameters were evaluated after 28 days. The fermented extract and GA3pure were analyzed by HPLC (High-performance liquid chromatography). In conclusion, the differences between the GA3sources (fermented extract and reagent grade) in noda l segments of Lavandula angustifolia cultured In vitro and the plantlets acclimatized are little. The GA3pure increases more the root number than fermented extract. The GA3pure promotes highest chlorosis rate than fermented extract. Fermented extract inhibits root forma tion at higher levels (1.0 mg.L-1). In acclimatization, the fermented extract at 0.25mg.L-1 GA3showed a beneficial residual effect promoting plants more vigorous than other treatme nts.