Época de colheita e secagem na qualidade de sementes de pimenta Habanero Yellow

Queiroz, Leidiane Aparecida Ferreira; Pinho, Édila Vilela de Resende Von; Oliveira, João Almir; Ferreira, Valquíria de Fátima; Carvalho, Bruno Oliveira; Bueno, Ana Carolina

doi:10.1590/s0101-31222011000300010

Cited by 24 publications

(32 citation statements)

References 22 publications

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“…Vidigal et al (2011) also found that no seed germination of hot peppers of the Amarela Comprida variety occurred before 40 DAA. These results corroborated the findings of Queiroz et al (2011), who stated that the seeds removed from immature hot peppers showed low or no germination. At 55 DAA (yellowish green peppers), the hot pepper seeds started germinating, with 40% normal seedlings obtained ( Figure 3a); at 70 DAA (red peppers), the germination increased, averaging 87%, which was sustained until 100 DAA (intense red peppers; Figure 3a).…”

supporting

confidence: 90%

“…Several research studies have reported the harvest season effects on species of the Solanaceae family, including tomato VIDIGAL et al, 2006), hot peppers (VIDIGAL et al, 2009a;QUEIROZ et al, 2011;VIDIGAL et al, 2011;ABUD et al, 2013;RICCI et al, 2013;PEREIRA et al, 2014), and eggplant (MARTINS et al, 2012). Vidigal et al (2009a) assessed peppers of the Amarela Comprida (C. annuum L.) variety harvested on 40, 50, 60, and 70 days after anthesis (DAA) and stored for 3, 6, 9, 12, and 15 days and found the best germination and vigor resulted in seeds from peppers harvested on 60 DAA that were not subjected to postharvest storage.…”

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confidence: 99%

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Harvest season and seed physiological potential of ‘dedo-de-moça BRS Mari’ hot peppers

Gomes

Damasceno

Costa

et al. 2017

SCA

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The cultivation of chili peppers (Capsicum spp.) plays a key role in the fresh vegetable, condiment, and preserve markets. The determination of the harvest season suitable for seed production is crucial to obtain high-quality seeds and ensure production success. Therefore, this study aimed to determine the harvest season of 'dedo-de-moça BRS Mari' hot peppers that provides the maximum seed physiological potential. The flowers in anthesis were labeled daily and the fruits were harvested 25, 40, 55, 70, 85, and 100 days after anthesis (DAA) and classified as green, yellowish green, orange, red, extreme red, and intense red, respectively. The seed physiological potential was determined by using the water content, dry matter, germination, first germination count, germination rate index, and accelerated aging tests. The seed dry matter increased steadily until 55 DAA (3.95 mg per seed), then increased slightly to 70 DAA (4.05 mg per seed), and stabilized from 85 to 100 DAA. The harvested seeds began to germinate at 55 DAA with approximately 40% germination, which peaked at 70 DAA with 87% germination; this value was maintained until 100 DAA. The highest values of the germination rate index were found at 70, 85, and 100 DAA. An increase in seed vigor was observed, based on the accelerated aging test, which peaked at 85 DAA and subsequently decreased. The peppers were harvested between 70 and 85 DAA and red to extreme red were found to be the most recommended colors to obtain 'dedo-de-moça BRS Mari' hot pepper seeds with high physiological potential. Key words: Capsicum baccatum var. pendulum. Germination. Vigor. Physiological maturity. ResumoO cultivo de pimentas (Capsicum spp.) representa um importante papel no mercado das olerícolas in natura, no segmento de condimentos, e conservas. A determinação do ponto ou intervalo adequado de colheita dos frutos para a produção de sementes é fundamental para a obtenção de sementes de qualidade e para garantir o sucesso da produção. Diante disso, objetivou-se determinar o estádio de colheita de

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supporting

confidence: 90%

mentioning

confidence: 99%

Harvest season and seed physiological potential of ‘dedo-de-moça BRS Mari’ hot peppers

Gomes

Damasceno

Costa

et al. 2017

SCA

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“…Foram utilizadas quatro subamostras de 50 sementes de cada cultivar. Foram realizadas avaliações diárias a partir do início da emergência, tendo-se computado o número de plântulas emergidas até a estabilização do estande (Queiroz et al, 2011).…”

Section: Methodsunclassified

Aspectos fisiológicos e bioquímicos da germinação de sementes de alface em diferentes temperaturas

Catão¹,

Gomes²,

Santos³

et al. 2014

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi avaliar os padrões eletroforéticos das proteínas resistentes ao calor e a atividade da enzima endo-β-mananase durante a germinação de sementes de alface, em alta temperatura. Sementes de oito cultivares de alface foram submetidas aos testes de germinação, primeira contagem e emergência em duas temperaturas, 20 e 35 o C. Foram calculados o índice de velocidade de germinação (IVG) e o índice de velocidade de emergência (IVE). Avaliou-se, também, a expressão das proteínas resistentes ao calor e da enzima endo-β-mananase, para todos os tratamentos. Utilizou-se o delineamento experimental inteiramente casualizado, em arranjo fatorial 2x8, com duas temperaturas e oito cultivares. A maior germinação é observada a 35 o C na cultivar Everglades, considerada termotolerante. Os padrões de proteínas resistentes ao calor em sementes de alface apresentam bandas específicas na cultivar Everglades, a 35ºC. A atividade da enzima endo-β-mananase é maior na cultivar Everglades, nessa temperatura. Essa cultivar tem potencial para utilização em programas de melhoramento de alface com vistas à tolerância a altas temperaturas durante a germinação.Termos para indexação: Lactuca sativa, endo-β-mananase, proteínas tolerantes ao calor, termoinibição. Physiological and biochemical aspects of lettuce seed germination at different temperaturesAbstract -The objective of this work was to evaluate the electrophoretic patterns of heat-tolerant proteins and the activity of the endo-β-mannanase enzyme during lettuce seed germination, at high temperature. Seeds of eight lettuce cultivars were subjected to germination, first count, and emergence tests at two temperatures, 20 and 35°C. The index of germination speed (IVG) and the emergence rate index (IVE) were calculated. The expression of heat-tolerant proteins and of the endo-β-mannanase enzyme was also evaluated for all treatments. The experimental design was completely randomized, in a 2x8 factorial arrangement, with two temperatures and eight cultivars. The highest germination is observed at 35°C in the Everglades cultivar, considered thermotolerant. The patterns of heat-tolerant proteins in lettuce seeds present specific bands in the Everglades cultivar, at 35ºC. The activity of the endo-β-mannanase enzyme is higher in the Everglades cultivar, at this temperature. This cultivar has potential for use in lettuce breeding programs aiming for tolerance to high temperatures during germination.

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“…Entre essas se destacam as de Sanchez et al (1993), com pimentão; Martins et al (2006), com mamão; Vidigal et al (2006), com tomate; Castro, Godoy e Cardoso (2008), com quiabo; Vidigal et al (2009), com pimenta, cv. Amarela Comprida;Queiroz et al (2011), com pimenta Habanero.…”

Section: Introductionunclassified

Qualidade fisiológica de sementes de pimenta em função da idade e do tempo de repouso pós-colheita dos frutos

Pereira¹,

Torres

Silva

et al. 2014

Rev. Ciênc. Agron.

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-An important aspect of seed production is the determination of physiological maturity and the appropriate time for harvest, with a view to obtaining high-quality seeds and minimising deterioration in the field. This research therefore aimed to study the influence of the stage of maturation and amount of post-harvest resting of the fruit on the physiological quality of the seeds of the pepper (Capsicum baccatum L.) var. Lady's Finger, to determine the right time for harvesting the seeds. The fruits were harvested at four stages of maturation, based on colouration: deep green (15 DAA), yellow-green (25 DAA), red-green (35 DAA) and deep red (45 DAA), and stored for 0, 5 and 10 days followed by extraction of the seeds. The weight, length, diameter and thickness of the pulp in the fruit were determined. Seed quality was evaluated by germination, germination first count, seedling emergence, moisture content, hundred-seed dry weight, thousand seed weight and electrical conductivity. Given the results, it is concluded that the physiological maturity of the seeds of the Lady's Finger pepper, is indicated by the intense red color of the fruits (45 DAA), and that post-harvest resting of the fruit for ten days improves the physiological potential of the seeds.

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Época de colheita e secagem na qualidade de sementes de pimenta Habanero Yellow

Cited by 24 publications

References 22 publications

Harvest season and seed physiological potential of ‘dedo-de-moça BRS Mari’ hot peppers

Harvest season and seed physiological potential of ‘dedo-de-moça BRS Mari’ hot peppers

Aspectos fisiológicos e bioquímicos da germinação de sementes de alface em diferentes temperaturas

Qualidade fisiológica de sementes de pimenta em função da idade e do tempo de repouso pós-colheita dos frutos

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