Maturation stage and post-harvest rest of “Biquinho” pepper fruits on its seeds quality

• Autor(a) principal: Jorge, Ellen Vanelly Custódio
• Data de Publicação: 2018
• Outros Autores: David, Andréia Márcia Santos de Souza, Figueiredo, Josiane Cantuaria, Bernardino, Dayana Lúcia Mota Pinheiro, Silva, Rebeca Alves Nunes, Alves, Rayane Aguiar
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Ciências Agrárias (Belém. Online)
• Texto Completo: https://ajaes.ufra.edu.br/index.php/ajaes/article/view/2725
• topic: Capsicum chinense L; Vigor; Coloration; Capsicum chinense L; Vigor; Coloração

The objective of this work was to evaluate the physiological quality of “Biquinho” pepper seeds at different maturation stages and post-harvest rest periods. The experimental design was completely randomized, with treatments distributed in a 3 X 5 factorial scheme, being three maturation stages of fruit selected visually on the exocarp colors (stage 1 – green fruit, stage 2 – orange fruit, and stage 3 – red fruit) and five post-harvest rest periods (0, 7, 14, 21 and 28 days). Soon after harvest, the fruits had the length, diameter and thickness of the pulp measured. The water content and the mass of the seed dry matter, emergence and seedling emergence speed index were evaluated. It can be concluded that the “Biquinho” pepper fruit reaches higher values in length, diameter and thickness of the pulp in maturation stage 3 (red fruit). In the absence of post-harvest rest, fruits in stage 3 provided seeds with higher physiological quality. The rest of the fruits allowed the continuity of the seed maturation process, which gradually increased its physiological quality, and the best results were verified for the fruits submitted to 28 days of rest.