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

Abstract

-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.

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

“…Germination began from 55 DAA (orange peppers), at an average of 10%, increased until peaking on 70 DAA (red peppers; 65%) and stabilizing over time at that value until 100 DAA (intense red peppers; Figure 3b). Pereira et al (2014) found a significant increase in the values of germination and first germination count in 'dedode-moça' hot pepper seeds extracted from intense red fruits. The first count of Amarela Comprida seeds, at approximately 56% germination, peaked at 60 DAA (VIDIGAL et al, 2011).…”

“…The authors suggested that the optimal harvest season, when seed physiological maturity occurs, is approximately 70 DAA. For the 'dedo-de-moça' variety, Pereira et al (2014) found that the germination percentage peaked on 45 DAA and that postharvest pepper maturation for 10 days improved the seed physiological potential.…”

“…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.…”

“…In their assessment of the maturity stage of 'dedo-de-moça' hot peppers for seed production, Pereira et al (2014) found that the hot peppers were intense red on 45 DAA. This occurred because hot peppers have different harvest seasons according to the growing region and season.…”

“…Abud et al (2013) observed that the dry matter accumulation of the biquinho and malagueta varieties stabilized at 70 and 80 DAA (red peppers), respectively. According to Piña-Rodrigues and Aguiar (1993), the increased accumulation of seed dry matter is the most reliable physical indicator of the stage of physiological maturity. Nascimento et al (2006) reported that in fleshy fruit species, such as hot peppers, the content of seed dry matter peaks when the hot peppers reach the stage of physiological maturity, which coincides with peak germination and vigor.…”