Extratos vegetais na propagação in vitro de Epidendrum ibaguense Kunth

Abstract

This study aimed to evaluate the use of extracts of Allium sativum (garlic), Syzygium aromaticum (clove) and propolis, to avoid contamination with microorganisms during the process of in vitro subculture of Epidendrum ibaguense Kunth and a possible interference of these extracts on the vegetative development of seedlings. Were isolated and identified microorganisms Aspergillus sp. Candida sp. Gram-negative bacteria, Gram-positive and Penicillium sp. present in contaminated bottles derived from in vitro culture and the environment. We evaluated the antimicrobial activity of the extracts on the isolated micro-organisms and it was observed that clove extract inhibited the growth of the same. Seven treatments compounds by Murashige and Skoog (1962) with half strength macronutrients plus charcoal and garlic extracts at 1.0 mg l-1 (T1), garlic was used at 0.5 mg L -1 (T2), carnation to 1.0 mg l-1 (T3), clove 0.5 mg l-1 (T4), propolis to 1.0 mg l-1 (T5), propolis 0.5 mg l-1 (T6) and control (T7). In a completely randomized design with five replications and three seedlings per replicate. Sixty days later evaluated the shoot height, longest root length, root number, leaf number, length of leaf, weight of fresh weight, dry weight and mass multiplication rate. Was no influence of extracts of garlic, cloves and propolis in the development of in vitro plantlets of E. ibaguense. The extracts of garlic and propolis didn’t show no antimicrobial activity against microorganisms Aspergillus sp., Candida sp., Escherichia coli, Penicillium sp. and Staphylococcus aureus and clove extract showed antimicrobial activity for all strains tested. Unable to establish a protocol for the in vitro culture for E. ibaguense to control contamination.