Bionanopartículas e bionanocompósito em matriz biológica e seus efeitos no crescimento in vitro de batata-doce

Abstract

Sweet potato (Ipomoea batatas L.) is a tuberous vegetable of the family Convolvulaceae and is of great importance to smallholder farmers. It can be easily cultivated under controlled conditions, with rapid growth and simple handling, making it an excellent model for research. Synthetic chemical inputs and pesticides have driven the development of modern agriculture as we know it. Bioinputs and nanotechnology have emerged as innovative strategies that can complement current management practices, promoting cost savings, satisfactory outcomes, and sustainability. The objective of this study was to investigate the use and integration of microorganisms and nanomaterials in the in vitro growth and nutrition of sweet potato. The plant growth–promoting microorganism (Gluconacetobacter diazotrophicus) was activated, nanoparticles were synthesized by the microorganism, and in vitro sweet potato cultures were inoculated to assess the effects of the bacterium, the nanoparticles, and the interaction between the bacterium and the nanoparticles on plant growth and nutrition. The interaction between the bacterium and the plant was negative under all conditions evaluated. The use of nanoparticles showed no significant differences compared with the controls in shoot length, root length, or dry mass; however, nutrient uptake was equivalent to that observed in the zinc (Zn) and copper (Cu) control treatments. The treatments were not effective in terms of photosynthetic pigment content (total chlorophyll and carotenoids). The bacterium G. diazotrophicus proved promising as a matrix for the sustainable production of Zn and Cu nanoparticles. However, the use of G. diazotrophicus was not a suitable alternative for in vitro application under the conditions tested. The in vitro use of biosynthesized Zn, Cu, and Zn/Cu composite nanoparticles appears to be an approach that warrants further investigation for future applications.