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Revista fitotecnia mexicana

versão impressa ISSN 0187-7380

Resumo

AYALA-VILLEGAS, Misael J.; AYALA-GARAY, Óscar J.; AGUILAR-RINCON, Víctor H.  e  CORONA-TORRES, Tarsicio. Seed quality evolution of Capsicum annuum L. through different fruit development stages. Rev. fitotec. mex [online]. 2014, vol.37, n.1, pp.79-87. ISSN 0187-7380.

High quality seeds are required in commercial farming to ensure profits. In this research the physical and physiological quality of seeds of Capsicum annuum cvs. de Árbol, Ancho, and Guajillo, was evaluated under greenhouse conditions in Texcoco (México), trough different fruit development stages, to identify the harvest stage with the best seed quality. Seeds were obtained from fruits harvested at five development stages: (S1) 25 and (S2) 40 d after anthesis; (S3) when fruit started to change color; (S4) when fruit changed completely of color; and (S5) when fruit was fully dried. In addition, seeds were extracted at two postharvest dates: immediately (IE) and 15 d (PE) after fruits were harvesting in each stage. Seed moisture content was 7.6 % in all treatments. The physical (weight of 1000 seeds, volumetric weight) and physiological (germination, vigor) quality variables of the three cvs. of chilli followed a sigmoidal growth curve, and reached their maximum values when extracted from fruits at the S3 stage for the physical quality, and from fruits harvested at the S5 stage for the physiological quality. Seed germination occurred earlier when the seeds were extracted at PE than when extracted at IE, since extraction at PE from fruits harvested at the S3 stage rendered a germination rate of 93.4 %, much higher than the 6.7 % rate obtained with seeds extracted from fruits harvested at the EI stage. The best physiological quality was obtained from seeds extracted at PE from fruits harvested at the S4 stage for cvs. Ancho and Chile de Árbol, while for cv. Guajillo the best fruit stage was S3.

Palavras-chave : Capsicum annuum; seed quality; development stage; extraction stage; germination.

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