Propagação de fruta-pão a partir de estacas de raiz

Abstract

The aim of this study was to assess the influence of different diameters and concentrations of IBA, rooting and sprouting of cuttings root of breadfruit (Artocarpus altilis (Parkinson) Fosberg var. apyrena). The experiments were conducted in a greenhouse, located in the Centre of Agricultural, Environmental and Biological Sciences of Federal University Reconcavo, State of Bahia city of Cruz das Almas. The first trial comprised five treatments (root cuttings of 0.25, 0.50, 1.0, 1.5 and 2.0 cm in diameter) in a randomized design. The second test was conducted in a completely randomized factorial scheme 2x5, with two types of cuttings of roots (with 1.0 and 2.0 cm in diameter) and five concentrations of IBA (0.0, 500, 1000, 1,500 and 2,000 mg L-1). The characteristics evaluated were the number of days to the start of the sprouting of the cuttings, budding rate, number of shoots, shoot length, leaf number, root length, shoot dry weight, root dry mass, percentage of rooting and percentage of survival, evaluated 120 days after planting, the first test, and 150 days in the second. The results showed that the rooting of fruit-bread variety apyrena is possible to root cuttings from 0.25 to 2.0 cm in diameter, but there was a significant interaction between IBA concentration and diameter of cuttings. Both types of cuttings of the roots of 1.0 and 2.0 cm in diameter exhibit the same behavior regarding the possibility of rooting and sprouting, and it is not necessary to use IBA for rooting of cuttings root bread-fruit.