Aspectos anatômicos e do crescimento da pimenta longa (Piper hispidinervium C.DC.) em condições "in vitro" e "in vivo"

Abstract

One ofthe planet's greatest biodiversity regions, the Amazonia, houses a number of plants possessing available medicinal and/or aromatic properties, although most of them is little known and, not yet researched. Among the Amazonia's aromatic plants stands out long pepper (Piper hispidemevium e.Oe. - Piperaceae ). The piperaceae family present essential oil-producing species, water steam draft - separable plant products. Piper hispidinervium presents in its vegetative organs oil-possessing idioblasts which release essential oils, named safrole (phenyl ether), sticky liquid of camphorlike aroma, used for aromatizing both beer and refreshments, as an fragrance agent in some products, including waxes, soaps and disinfectants and in addition, as a slight insecticide, little toxic and biodegradable. The cultivation of long pepper will be able to be a new production alternative, utilizing areas which have been cleared and/or degraded. The employment oftissue culture for clonal propagation ofplants has been accepted in several areas of commercial farming. In this work, tissue culture is directed towards morphological and anatomical changes ofthe internal structures linked to the primary productivity process during the growth of vegetative tissues propagated both "in vitro" and "in vivo". Evaluating both the growth and alterations upon the organizational structure of the tissues of the vegetative organs of long pepper submitted to variable doses of N and P "in vitro" as well as the e:ffectsofthe conditions on leaf anatomy. It was found that the stomatic efficiency is tightly related to the cultivation conditions. Both the variations and combinations of doses ofN(NlLN03) and P(KH2P04) ofthe MS basic culture medium, have caused depressive e:ffects on the growth of long pepper, as well as they influenced the frequency and stomatic opening, composition of the epidermic structures and surfaces and the structures of vascular systems varying the amounts of starchy cells.