Morphological and physiological changes during maturation of okra seeds evaluated through image analysis

Santos, Rayssa Fernanda dos; Gomes-Júnior, Francisco Guilhien; Marcos-Filho, J.

doi:10.1590/1678-992x-2018-0297

Cited by 11 publications

(14 citation statements)

References 17 publications

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“…Maturation indicates the fruit and vegetable physiological and metabolic changes that terminates with a maximum accumulation of dry matter and is characterized by biochemical, physical, morphological and physiological parameters, including moisture content, age and fruit colors ( Dos Santos et al., 2020 ). It was observed that pre-mature chili pepper had a high moisture content and fully matured chili pepper had a low moisture content.…”

Section: Resultsmentioning

confidence: 99%

Effect of maturity on the moisture sorption isotherm of chili pepper (Mareko Fana variety)

Getahun

Gabbiye

Delele

et al. 2020

Heliyon

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The moisture sorption isotherm at three maturity levels of the M a reko Fana chili pepper variety (red, brown and green) has been studied in this paper. The sorption isotherm was determined based on the standard static gravimetric method using a glycerol-water mixture in a relative humidity range of 10–92% at three temperature levels and nonlinear regression analysis was used to select suitable sorption models. The Clasius - Clapeyron equation was implemented to determine the isosteric heat of sorption of the chili pepper using the experimental equilibrium moisture content at different sorption temperature levels. The results showed that the GAB model was well fitted for green chili pepper, while the OSWIN model described well the brown and red chili variant. There was a difference in net isosteric heat between the adsorption and desorption isotherm of chili pepper maturity. For green chili, the maximum value of the net isosteric heat was 18 kJ mol −1 and 20 kJ mol −1 for adsorption and desorption isotherms, respectively and it decreased exponentially as moisture content increased. The desorption heat was higher than the adsorption heat for each maturity of chili pepper which indicated the existence of hysteresis in the sorption process. In comparison to literature data reported for different chili varieties, M a reko Fana has a lower heat of sorption and monolayer moisture content.

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Section: Resultsmentioning

confidence: 99%

Effect of maturity on the moisture sorption isotherm of chili pepper (Mareko Fana variety)

Getahun

Gabbiye

Delele

et al. 2020

Heliyon

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“…The consensus about the harvesting moment can vary between groups of cultivated species [21], and the current knowledge on the subject reinforces the idea that the maximum accumulation of dry weight (mass maturity) does not mean the end of the acquisition of seed quality [18,20]. As an example, we can mention what happens with okra seeds (Abelmoschus esculentus), which after the seed filling phase, take around 20 days to reach maximum physiological quality [22]. In the case of soybean (Glycine max), this period is around 10 days [10].…”

Section: Introductionmentioning

confidence: 81%

“…presented in studies performed with pepper seeds [41], okra [22] and soybean [9]. In peanut seeds, the accumulation of phytopherols, a special class of structural lipids, increases during maturation, and they may play a key role in seed performance and seedling vigor [42].…”

Section: Plos Onementioning

confidence: 99%

Acquisition of the physiological quality of peanut (Arachis hypogaea L.) seeds during maturation under the influence of the maternal environment

et al. 2021

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The scarcity of information on the maturation physiology of the peanut seed (Arachis hypogaea L.; Virgínia group) makes harvesting high quality seeds a challenge for the seed industry. During two consecutive crop seasons, we studied the acquisition of physiological quality of peanut seeds during maturation in tropical conditions. We bring new insights about the period of late maturation of seeds and the influence of the maternal environment on physiological quality. We monitored water content, dry weight, ability of germination, desiccation tolerance, vigor and longevity. In addition, we monitored temperature and precipitation throughout plant growth. We demonstrate that the physiological quality of peanut seeds is acquired during development, with a maximum between 57 and 76 days after flowering in the late stage of maturation. This final period represents about 25% of the development, considered the best time to harvest peanut seeds with the highest quality. Our findings also support the idea that the adequate proportion of rainfall and thermal sum in the maternal environment are factors that favor the acquisition of peanut seed longevity.

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“…The reduction in the biometric characteristics of the fruits tends to decrease over the days after anthesis and can stabilize or decrease until the physiological maturity (Santos et al, 2020). This result is justified by the increased stage of fruit development, with greater translocation of reserves to the pods, promoting greater expansion.…”

Section: Discussionmentioning

confidence: 99%

Physiology of Growth and Development of Fruits and Seeds of Common Beans

Ayres

Nóbrega

Bruno

et al. 2021

JAS

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Common beans are one of the most economically important legumes in the world. The determination of the ideal harvesting period may coincide with the maximum seed quality and vigor. Thus, the objective was to evaluate the physiology of growth and development of fruits, seeds and seedlings of two cultivars of common beans. To this end, two cultivars of common beans were used: the “Macarrão Trepador” and “Rasteiro Fartura” harvested every five days after anthesis (DAA). The pods were harvested and sent to the laboratory for seed analysis and extraction. In the laboratory, biometric characteristics of fruits and seeds, physiological quality (germination and vigor) and chemical composition of seeds were evaluated. The physiological maturity of “Macarrão Trepador” and “Rasteiro Fartura” cultivars occurred at 35 DAA, during which the seeds had the maximum dry matter and the minimum water content. The chemical composition of the seeds of both cultivars was similar, except for lignin, whose content was higher in “Rasteiro Fartura” cultivar at 25 DAA. The color and dry mass of fruits and seeds, germination percentage, first germination count, germination speed index and average germination time are the indicators that help in determining the physiological maturity point.

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Morphological and physiological changes during maturation of okra seeds evaluated through image analysis

Cited by 11 publications

References 17 publications

Effect of maturity on the moisture sorption isotherm of chili pepper (Mareko Fana variety)

Effect of maturity on the moisture sorption isotherm of chili pepper (Mareko Fana variety)

Acquisition of the physiological quality of peanut (Arachis hypogaea L.) seeds during maturation under the influence of the maternal environment

Physiology of Growth and Development of Fruits and Seeds of Common Beans

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