ASPECTOS FISIOLÃGICOS E BIOQUÃMICOS DA MATURAÃÃO DE SEMENTES DE PIMENTÃO. / Physiological and biochemical aspects of the maturation of sweet pepper seeds

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

The determination of the appropriate point or interval for the harvest of fruits for sweet pepper seed production is fundamental for success in production programming, as well as for obtaining quality seeds. From their physiological maturity period up to the moment they are used for sowing, the seeds are subject to loss of physiological quality due to the occurrence of biochemical and physiological changes. In this work the physiological and biochemical aspects during sweet pepper seeds maturation stage and the influence of the method of extraction and drying, the post-harvest period of fruits, as well as the use of gibberellic acid in osmotic conditioning on seed quality were evaluated. The experiment was conducted in a greenhouse, for production of fruits of Magnata and Konan hybrids. The fruits were harvested at four maturation stages, based on fruit coloration: fruits completely green (stage 1), fruits with 20-30% of red coloration (stage 2), fruits with 40-50% of red coloration (stage 3) and fruits completely red (stage 4). The physiological quality was determined at all four stages of maturation in function of the extraction and drying methods, testing both manual extraction and mechanic extraction, with the use of a pulp-removing machine; and natural drying in fan ambient for three days and under artificial temperature of 35ÂC, for both hybrids, by germination, emergence in tray, germination speed and emergence index, accelerated aging and electrical conductivity tests. The influence of fruits storage for 0, 3, 6 e 9 days on fresh and dry seeds quality, harvest at the four stages of maturation for both hybrids through germination, emergence speed germination and emergence index test and by enzymes esterase, superoxide dismutase, malate de-hydrogenase, alcohol de-hydrogenase and endo-β-mannanase was verified. The effect of osmotic conditioning integrated with gibberellic acid in the concentrations of 0, 50, 100, 200 on seeds harvested in four stages of maturation for both hybrids was evaluated starting from physiologic tests and through analysis of the catalase, malate de-hydrogenase, alcohol de-hydrogenase, endo-β-mannanase enzymes and LEA protein. The results showed that seeds of Magnata hybrid feature the best quality when it is mechanically extracted, followed by natural drying of fruits harvested featuring 40-50% of red coloration, stored for 9 days. As for Konan hybrid, the best seed quality was verified in mechanically extracted seeds of fruits harvested at 20-30% of red coloration stage, stored for 6 days. Besides, it was verified that the use of gibberellic aid integrated with osmotic conditioning may increase the speed seeds harvest in early stages of maturation.

ASSUNTO(S)

germination capsicum annuum,hortaliÃa, maturidade fisiolÃgica fitotecnia physiological maturity capsicum annuum

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