Seed physiological potential of “dedo-de-moça” pepper in relation to maturation stages and rest periods of the fruits

Abstract

One of the main problems in pepper seed production is the uneven maturation of the fruits due to the continuous flowering period of the plant, making it difficult to harvest all the fruits at the same time. Thus, studies on fruit maturation stage and seed physiological potential are extremely important in order to identify the appropriate harvest time, avoiding seed deterioration. The aim of this study was to evaluate the physiological potential of five genotypes of “dedo de moça” pepper seeds (Capsicum baccatum var. pendulum) in three maturation stages (green, orange and red), with and without 10-day rest period after harvest date. Physiological potential and vigor of seeds were evaluated through germination tests (first count, accelerated aging and electrical conductivity). The observed results were submitted to variance analysis, comparing averages through Tukey test and principal components analysis. In general, red fruits reflected seed maturity since they provided maximum germination. On the other hand, even fruits harvested at a maturation stage prior to red (green and orange), showed the benefits of the rest periods on germination and vigor characteristics, being this result more evident in green fruits which, initially, had lower physiological potential. The evaluated genotypes showed lower physiological potential of fruits harvested at the green stage, without 10-day rest period.

Relationship between internal morphology and physiological quality of pepper seeds during fruit maturation and storage

“…The present work showed that high quality seeds can be obtained from yellow and orange fruits, and the seed quality can be improved by post‐harvest storage (Figure ). It is important to emphasize that both seed density (Figure 1b, 1d) and seed filling (Figure 1f) increased with the post‐harvest storage of the fruits for 7 and 14 d. These results reinforce the hypothesis that the maturation process continues to occur in pepper seeds kept inside the fruit during storage (Araújo et al., ; Gonçalves et al., ; Queiroz et al., ; Ricci et al., ; Vidigal et al., ), which ultimately enhances their physiological quality. Thus, it is hypothesized that the fruit tissue provides mass and energy for the seed during the storage allowing the continuation of the seed maturation process.…”

“…The post‐harvest storage of fruits, prior to seed extraction, has been regarded as an economical and simple alternative for improving the physiological quality of seeds of many species, as was previously reported for pepper (Araújo et al., ; Gonçalves et al., ; Queiroz et al., ; Ricci et al., ; Vidigal et al., ). The present work showed that high quality seeds can be obtained from yellow and orange fruits, and the seed quality can be improved by post‐harvest storage (Figure ).…”

“…An important aspect to be considered during seed production is the ideal moment for harvesting the fruits, to obtain seeds with elevated germination potential, capable of providing a fast and uniform growth of seedlings. Pepper plants, in general, have indeterminate growth, with continuous flowering and fruiting that result in fruits and seeds at different stages of development (Gonçalves et al., ). This fact makes it difficult to decide for the ideal time of harvest.…”

“…Several works have reported the positive effects of the post‐harvest storage of fruits on the physiological quality of seeds from different pepper varieties, including Capsicum baccatum var. pendulum (Gonçalves et al., ), Capsicum annuum L. (Ricci, Pacheco, Conde, & Custódio, ), Capsicum frutescens L. and Capsicum chinense Jacq. (Araújo et al., ).…”

“…plants, in general, have indeterminate growth, with continuous flowering and fruiting that result in fruits and seeds at different stages of development (Gonçalves et al, 2018). This fact makes it difficult to decide for the ideal time of harvest.…”