PHYSIOLOGICAL RIPENESS OF PEPPER ‘BODE VERMELHA’ SEEDS

• Autor(a) principal: Gonçalves, Vanessa Damasceno
• Data de Publicação: 2015
• Outros Autores: Müller, Danielle Helena, Fava, Carmen Lúcia Ferreira, Camili, Elisangela Clarete
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Caatinga
• Texto Completo: https://periodicos.ufersa.edu.br/caatinga/article/view/4432
• topic: Capsicum chinense. Germinabilidade. Vigor. Qualidade fisiológica.; Capsicum chinense. Germination. Vigor. Physiological quality.

This research aimed to evaluate the physiological quality of pepper (Capsicum chinense Jacq.) var. Bode Vermelha seeds, obtained from fruits at different ripening stages. The fruits of C. Chinese were separated according to the ripening stages, based on pericarp color (green fruits – stage 1, orange fruits – stage 2, light red fruits – stage 3, red fruits – stage 4, and carmine-red fruits – stage 5). To evaluate the ripeness and the physiological quality of the seeds were determined the biometric characteristics of the fruits and seeds, mass of thousand seeds, seeds water content, electrical conductivity, standard germinations test, speed of germination index, percentage of normal seedlings, speed of seedlings formation, accelerated aging, and seedling length. The characters length, diameter, weight, and number of seeds of the fruits and length, width, thickness, and mass of the seeds were analyzed by the estimated parameters using descriptive statistics. For the other variables was used the completely randomized design. The results were submitted to variance analysis and comparison of means by the Scott-Knott test at 5% probability. The ripeness stage affects the physiological quality of C. chinense Jacq. var. Bode Red seeds, being the seeds from red (stage 4) to carmine-red (stage 5) fruits those with the best performance thus, they are physiologically ripe, being the most indicated to seeds obtaining.