PHYSIOLOGICAL AND BIOCHEMICAL CHANGES IN BRAZILIAN PEPPER (Schinus terebinthifolius Raddi) SEEDS DURING STORAGE

Ribeiro, Lucas Pinto; Filho, Argemiro Teixeira Leite; Silva, Luana Bertollini de Jesus; Silva, Valeria Fátima; Borges, Eduardo Euclydes de Lima e

doi:10.1590/1806-90882018000100005

Cited by 10 publications

(4 citation statements)

References 23 publications

(20 reference statements)

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“…The distribution of germination over the period in which the lot remained under proper storage conditions agrees with the physiological response found by Ribeiro et al (2018), where after six months of storage of S. terebinthifolia Raddi seeds, they observed losses in the quality of seeds of the species.…”

Section: Month Of Storage Percentage Of Seeds Germinated (%)supporting

confidence: 86%

Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

Silveira

Braz

Palermo

et al. 2021

rcia

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Seeds of native forest species for food and seedling production have a growing demand that impacts the need for studies involving seed storage in order to maintain good levels of germination quality. Thus, scientific analyzes that explore the physiological potential of the seeds of these species are necessary, especially for the pink pepper (Schinus terebinthifolia Raddi.), a species used as an alternative source of income for traditional communities and which has been arousing interest due to the consumption of its fruits as a condiment in the national and international market. This work aimed to assess the physiological quality of pink pepper seeds according to the storage period and seed size. The seeds came from a rural settlement, a pioneer in the extraction of pink pepper, in the state of Rio de Janeiro, Brazil. The seeds were evaluated for moisture content, germination, first count, length and dry weight of the germinated seedlings, during the period of time that they remained stored and the size of the seeds. The results allowed to conclude that: i) the germinative percentage of the stored pink pepper seeds decreased over the months; ii) the moisture content of the seeds decreased over the months evaluated iii) the different sizes of seeds did not show differences in germination and storage time and iv) values of length and dry weight of the seedlings did not differ according to the period of storage.

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Section: Month Of Storage Percentage Of Seeds Germinated (%)supporting

confidence: 86%

Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

Silveira

Braz

Palermo

et al. 2021

rcia

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“…Although it may change between species, low moisture content aids in the efficient maintenance of seed storage of forest species [28]. Other species of Tabebuia were studied for storage, and moisture content of up to 15% were found to be adequate for storage at low temperatures [29].…”

Section: Discussionmentioning

confidence: 99%

Physiological and Biochemical Changes in Immature Seeds of Tabebuia caraiba During Storage

Santos

Nóbrega

Silva

et al. 2023

Braz. arch. biol. technol.

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Studies about the viability and vigor of seeds during storage, especially on the characterization of enzymatic changes, may increase the harvesting efficiency of immature seeds and guarantee their viability for a prolonged period. Therefore, this study aimed to evaluate the behavior of immature seeds of Tabebuia caraiba during storage. For this, thirty selected mother plants at the anthesis stage located in São João do Cariri and Sumé, Paraíba, Brazil were selected. Flowers of each tree were marked, and the fruits were harvested at 35, 42, and 49 days after anthesis (DAA) and characterized according to their maturation stages. The seeds from each maturation stage and city were packed in paper bags and stored in a refrigerator (6 ± 2 °C) for 360 days. The seed quality, seedling vigor, and enzymatic activity of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POX) were evaluated at the beginning of the storage period and intervals of 90 days. The seeds of T. caraiba harvested at 35, 42, and 49 DAA maintained high viability for 360 days of storage. T. caraiba seeds stored for 360 days withstood with high vigor when harvested at 42 DAA. The CAT, SOD, and POX activity was correlated to the deterioration process of the seeds under storage conditions. HIGHLIGHTS• The harvested T. caraiba seeds maintain high viability for 360 days of storage.• Seeds harvested at 42 DAA have higher quality.• The SOD and CAT activity is not related to the deterioration process of the seeds under storage.• POX increases activity in response to the seed storage period.

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“…However, studies to evaluate the effects of temperature and storage time of pink pepper fruits have been based on the seeds germination capacity (Ribeiro et al, 2018;Silveira et al, 2021), despite the chemical profile being an important parameter with implications for the properties of fruits and their products.…”

Section: Introductionmentioning

confidence: 99%

Changes in the Chemical Quality of Pink Pepper Fruits During Storage

Moreira¹,

Lima²,

Diegues³

et al. 2022

Desenvolvimento Da Pesquisa Científica, Tecnologia E Inovação Na Agronomia 2

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Direitos para esta edição cedidos à Atena Editora pelos autores. Open access publication by Atena Editora Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0). O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica.A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.

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PHYSIOLOGICAL AND BIOCHEMICAL CHANGES IN BRAZILIAN PEPPER (Schinus terebinthifolius Raddi) SEEDS DURING STORAGE

Cited by 10 publications

References 23 publications

Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

Physiological and Biochemical Changes in Immature Seeds of Tabebuia caraiba During Storage

Changes in the Chemical Quality of Pink Pepper Fruits During Storage

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