Maturation and Resting of Sweet Pepper Fruits on Physiological Quality and Biochemical Response of Seeds

• Autor(a) principal: Colombari,Lidiane Fernandes
• Data de Publicação: 2021
• Outros Autores: Silva,Gustavo Ferreira da, Chamma,Larissa, Chaves,Prínscilla Pâmela Nunes, Martins,Bruno Novaes Menezes, Jorge,Letícia Galhardo, Silva,Priscilla Nátaly de Lima, Putti,Fernando Ferrari, Cardoso,Antonio Ismael Inácio
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Archives of Biology and Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132021000100229
• topic: Capsicum annuum L; germination; lipid peroxidation; reactive oxygen species; seed vigor

Abstract The post-harvest resting of the fruits can improve seed physiological quality ,once it allows the seed to complete the maturation process, so it has been a common practice in vegetable seed companies, however, there are a few studies of this technique in sweet pepper. The objective of this research was to evaluate physiological quality, and biochemical response of sweet’s peppers in regarding on the stage of maturation and the post-harvest rest of the fruits. The experimental was conducted in a 4x2 factorial, being the first factor comprised four maturation stages (35, 50, 65 and 80 days after anthesis) and, the second the post-harvest management of fruits, with and without a temporary storage of seven days. Seeds were evaluated for water content, weight of thousand seeds, germination, vigor, superoxide dismutase, catalase and peroxidase activities, lipid peroxidation and hydrogen peroxide content. Fruit harvest time indicated is 80 days after anthesis (fruits 100% yellow) when seeds showed maximum germination and vigor. The post-harvest resting of the fruits was beneficial to seed physiological quality, weight of one thousand seeds and to reduce hydrogen peroxide content. Seeds of higher physiological quality showed lower superoxide dismutase and catalase enzyme activity, so they can be used as a marker of physiological quality in sweet pepper seeds.