Physiological quality of ‘biquinho’ pepper seeds as a function of fruit maturation stage
Alan Mario Zuffo,
Fábio Steiner,
Jorge Gonzalez Aguilera
et al.
Abstract:The ‘biquinho’ pepper is important in Brazilian cuisine, and the production of quality seeds is necessary to guarantee the production of seedlings. Thus, the objective of this study was to determine the ideal maturation period for collecting fruits to extract seeds for seedling production, as well as to correlate the main morphological characteristics of ‘biquinho’ pepper seedlings with the Dickson quality index. The experimental design was completely randomized, with four maturation stages (1 - green fruit: c… Show more
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