Qualidade de sementes salvas e comerciais na região sudoeste do Paraná.

Abstract

To obtain adjusted population in the culture of the soybean is crucial for a good crop and is related to various essential factors. Seeds of good quality are the main factor to well succeeded in growing crops. To guarantee this quality, the production, commercialization and use of seeds follow the brazilian system legislation. However, in traditional agriculture, the producer uses separate part of its production to as seed. So, there is a lot of risks as for as they use saved seeds. The use of legal seeds is certainly a quality assurance of the crops, moreover, guarantee of evolution of the technology, generating income, jobs and welfare state. The objective of this work was to evaluate the quality of saved seeds for grower of the southwestern region of Paraná state, in the crop year of 2005/2006 and compare them with commercial seeds produced by the company Farming Industry and Commerce West S/A of Pato Branco, in the same period. Between 03 of october and 21 of november of 2006 it was collected 100 samples of saved seeds produced in the crop year of 2005/2006 for producers of the Southwestern region of Paraná and also, 100 samples of commercial seeds of the same period for the company Lavoura S.A. of the Pato Branco city. All samples were submitted to the germination test, accelerated aging test, sodium hypoclorite test for evaluating mechanical damages and seed moisture content. These evaluations had shown that 20% of the saved seeds were registered for use and only 9% were conventional varieties. Most of the saved seeds had been stored and processed in the own area of the producer, and probably quality was lower considering bad storage and processing. The commercial seeds showed better physiological quality when compared to saved seeds. It was concluded that the use of commercial seeds is advantageous, economic and socially, promote the agribusiness and, mainly, the producer is with the guarantee of good implantation of the crop area.