Changes in seed quality during fruit maturation of sweet pepper

Abstract

Studies regarding seed maturation are important to determine the ideal fruit development stage for harvesting in order to obtain high-quality seeds. Changes in sweet pepper (Capsicum annuum L.) seed quality were monitored during seed development in order to identify the stage of maximum quality of the seeds and the optimum harvest date. Fruits harvested from 20 to 75 days after anthesis (DAA) with step of five days were grouped according to maturity stage (green, yellow, red and intense red color outside). Before seed extraction, the fruit weigh, diameter and length were determined. Seed water content, seed dry weight, 1.000-seed weight, germination, first count, speed emergence index, seedling length, accelerated aging and electrical conductivity tests were performed. Mass maturity of the seeds was attained at 75 DAA, when seed water content was 47.3 % and the fruits were red. Sweet pepper seeds with high germination and vigour should be harvested when fruits are completely red outside, at 75 DAA

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

“…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). Vidigal et al (2011) noted an increase in the percentage of germinated seeds during the maturity process, particularly between 40 and 55 DAA for hot pepper seeds of the Amarela Comprida variety. Conversely, Abud et al (2013) observed increases in the germination percentage of malagueta hot pepper seeds from 40 to 71 DAA and of biquinho hot pepper seeds between 40 and 79 DAA, which resulted in 86% and 89% germination, respectively.…”

“…Similar results were found by Abud et al (2013) in malagueta and biquinho hot pepper seeds, who concluded that the embryo lacked the required maturity for germination in the initial stages of development and that the seeds accumulate reserves for the germination process during this period. 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.…”

“…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).…”

“…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.…”

“…Similar results were reported by Abud et al (2013), who observed initial water content values higher than 50% in malagueta and biquinho hot pepper seeds on 25 DAA, which decreased during the harvest season. Furthermore, Vidigal et al (2011) found that sweet peppers of the Amarela Comprida variety were completely immature and that the initial water content of their seeds was higher than 50% on 20 DAA. Conversely, in an evaluation of the physiological potential of 'dedo-de-moça' hot pepper seeds, Justino et al (2015) observed that the water content decreased during the maturation process.…”