Revista mexicana de ciencias agrícolas
versión impresa ISSN 2007-0934
GARCIA FEDERICO, Alfonso et al. Physiological response of chili piquin [Capsicum annuum var. glabriusculum (Dunal) Heiser & Pickersgill] seeds to gibberlic acid and hot water. Rev. Mex. Cienc. Agríc [online]. 2010, vol.1, n.2, pp. 203-216. ISSN 2007-0934.
The piquin chili pepper is a wild harvest fruit, highly popular for its use as a condiment and subject to strong anthropogenic pressure. Also, it shows little incorporation of plants to its population due to the slow and irregular germination of its seeds, and sustainable use is at risk. The aim of this study was to evaluate the effect of gibberellic acid and hydrothermia on the germination and vigor of the piquin chili pepper seed, from Querétaro, Mexico. Two commercial gibberellic acid products were used, and the hydrothermic treatment involved introducing the seed in water at 45, 50, 55 and 60 ºC, for 3, 6 and 9 min. Standard gerination and vigor of the seed were established in the lab, and emergence, in a greenhouse. The application of Cyto-Gibb favored germination and vigor of the seed from both collection sites. The effect of the heat from the water in the Higuerillas seed for 6 and 9 min produced the best seed vigor expressed in emerged plantlets. The gibberellic acid stimulates the germination and vigor of plantlets, whereas hypothermia increases the vigor of the seed when evaluating the piquin chili plantlets in the greenhouse.
Palabras llave : chili plantlet; seed vigor; standard germination.