Schinus terebinthifolius Raddi essential oil: chemical composition and action on the quality of bean grains

Studies that enable the reduction of grain losses during storage and minimizing the use of synthetic chemicals are essential to ensuring quality. In this context, the search for natural alternatives is promising. This study aimed to determine the chemical composition of Schinus terebinthifolius essential oil and evaluate its effects on the physiological and technological quality of common bean (Phaseolus vulgaris) grains before and after storage. The essential oil was extracted by hydrodistillation from S. terebinthifolius seeds, and its composition was analyzed by gas chromatography-mass spectrometry. Carioca bean grains were treated with the following doses of the essential oil and 3-carene, its main component: 0.00 (control), 0.02, 0.04, 0.06 and 0.08 mL. The physiological quality of the seeds was evaluated by the emergence speed index and seedling shoot length, while the technological quality of the grains was assessed through moisture, weight, and water absorption analyses. The chemical composition analysis revealed a predominance of monoterpenes (88.15%). The essential oil reduced water absorption and preserved the technological quality of the grains but exhibited phytotoxic effects on the seeds, decreasing the emergence speed index and shoot length of seedlings after storage. It is concluded that S. terebinthifolius essential oil has potential for preserving grains during storage, but its use on seeds should be limited due to the observed phytotoxic effect.