Tecnologia de uso da torta e do óleo essencial de mostarda para o controle de Meloidogyne exigua

• Ano de defesa: 2008
• Autor(a) principal: Aguiar, Naylor Daniel da Costa
• Orientador(a): Oliveira, Rosângela D arc de Lima
• Banca de defesa: Pereira, Olinto Liparini , Pereira, Antonio Alves
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Fitopatologia
• Departamento: Etiologia; Epidemiologia; Controle
• País: BR
• Palavras-chave em Português: Óleo essencial de mostarda; Café; Nematóides; Brassica rapa; Meloidogyne exigua
• Palavras-chave em Inglês: Mustard essential oil; Coffee; Nematodes; Brassica rapa; Meloidogyne exigua
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOSSANIDADE::FITOPATOLOGIA
• Link de acesso: http://locus.ufv.br/handle/123456789/4365

Considering the importance of Meloidogyne spp. on the seedlings formation and the potential of the mustard cake and essential oil in the control of this nematode, it was proposed to develop an application technology of these products for the substrates treatment in order to get health coffee seedlings, as well as to determinate the shelf life of the mustard cake. Previously, it was evaluated the gas reaching on the substrate and then, different ways of applying oil and mustard cake. The gas reached 30 cm of distance horizontally and vertically down, that resulted in 100% of nematode mortality. In case of essential oil, the gas movement upright was efficient until 20 cm, but no satisfactory control was observed with the cake. The oil application, independently of the distribution way, resulted in 100% of M. exigua mortality, but the same result only was obtained by the cake application on transversal and longitudinal furrows. Also, the efficiency of the essential oil formulation, biofumigation time and the cake storage in different conditions were evaluated. Increasing the fumigation time to 10 instead of 5 days, allowed to reduce the oil doses to 60 mL/m3, with 100% of nematode control. The influence of the storage recipient type and cake storage conditions on the ITCA concentration was evaluated until 14 months. The preservation of the cake in impermeable packaging (bottle) guaranteed the ITCA concentration and J2 mortality percentage until 14 months, independently the temperature and light. In permeable packaging (paper bag), at environment temperature, the conservation was maintained until 5 months, but when maintained on the fridge the conservation lasted 14 months. In conclusion, the best way of cake application is in the cross format, spaced every 40 cm. The impregnated paper stick with essential oil is a possible substitute to the methyl bromide in the infested substrate treatment on coffee nurseries. It is possible to store the mustard cake from one to another year if using a recipient hermetically closed, or by using paper bag on the fridge.