Maturidade fisiológica das sementes do ipê amarelo, Tabebuia chrysotricha (Mart. Ex DC.) Standl

Ipê amarelo Tabebuia chrysotricha (Mart. Ex DC.) Standl. is a native forest species that presents heavy and durable wood: it is common to be used for urban arborization. The species is latte secondary and heliophyta. Occurs from Espirito Santo State until Santa Catarina in the Pluvial Atlantic Forest (Mata Atlântica). The seedling production is hard because their seeds have short longevity after dispersion, and so due to the difficulty to harvest winged seeds that are quickly dispersed by the wind. The present study was carried out to evaluate the physiological maturity of Ipê Amarelo seeds, to establish the best moment to harvest them. The study was to accompany the maturation of 100 fruits in just beginning development, from eleven different trees. Morphological characteristic measures were made weekly, with fruits still on trees, starting from the second week development when fruits presented the following averages: 6.3 cm length, 0.71 cm thickness, and 0.82 cm width. From the sixth week of fruit development we harvest them to proceed the germination test, water content rate, and electric conductivity test. The germination has begun by the seventh week development with 28% of germinated seedlings. The highest germination rate happened by the eighth week development, with 74.5% of germinated seedlings and on the ninth week the rate decrease to 65.5%, when the seeds were already in dispersion. Through the electric conductivity test the highest value obtained was 378.06 μS.g -1.cm -1 on the seventh week development and the lowest one was 183.28 μpS.g -1.cm -1 on eighth week. These results support those obtained in the germination test, because as higher is the electric conductivity of seeds, as higher is their deterioration level. Finally, the study allows concluding that the physiological maturation of ipê amarelo seeds has occurred before dispersion close to the eighth week development when fruits presented the following averages: 22.2 cm length, 1.37 cm width, and 1.05 cm thickness; water content rate was 61.8% and electric conductivity was 183.28 μS.g -1.cm -1. In that moment, the fruits presented greened brown coloration and started to show fissures