Utilização de extratos da própolis verde em sementes de milho para o controle de aspergillus sp

Abstract

Corn (Zea mays L.) is a crucial food source in many regions, especially in the Brazilian Northeast. However, fungal diseases, such as those caused by Aspergillus sp., can damage the seeds. Therefore, the development of effective methods for pathogen control is essential. The objective of this study was to evaluate the effect of raw green propolis extract on the control of Aspergillus sp. and its role in the sanitary treatment of corn seeds (Zea mays L.). Green propolis extract was prepared, and gas chromatography coupled with mass spectroscopy analysis was performed. Subsequently, in vitro tests were conducted using four concentrations: (0.5%, 1%, 2%, and 4%) positive control (Sabouraud medium + Aspergillus sp.) and 10% Alcohol control, each with five repetitions. The experimental design was completely randomized, with batches of 25 seeds for two in vivo tests with six treatments (control (bleach solution), the same concentrations of propolis extract as the in vitro test plus 6%). In the second treatment, seeds were immersed in a spore dilution of 1 x 106 Aspergillus sp. for five minutes, dried, and subsequently treated. Fungal incidence, germination, and seed vigor were evaluated. Analysis of variance (ANOVA) and regression analysis were performed using the SISVAR software. The chemical composition of propolis mainly comprises terpenes, carboxylic acids, and benzofurans. In the in vitro experiment, higher concentrations of propolis extract (2%, 4%, and 6%) showed a significant inhibition of fungal mycelial growth, and the extract did not negatively affect the physiological quality of corn seeds. Finally, green propolis extract proved to be a promising alternative for protecting corn seeds from fungal contamination, with the potential to enhance storage quality.