Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/28286
metadata.artigo.dc.title: Physiological and biochemical alterations during germination and storage of habanero pepper seeds
metadata.artigo.dc.creator: Caixeta, Franciele
Von Pinho, Édila Vilela De Resende
Guimarães, Renato Mendes
Pereira, Pedro Henrique Andrade Rezende
Catão, Hugo Cesar Rodrigues Moreira
metadata.artigo.dc.subject: Capsicum chinense
Seed maturation
Seed quality
metadata.artigo.dc.publisher: Academic Journals
metadata.artigo.dc.date.issued: Feb-2014
metadata.artigo.dc.identifier.citation: CAIXETA, F. et al. Physiological and biochemical alterations during germination and storage of habanero pepper seeds. African Journal of Agricultural Research, [S.l.], v. 9, n. 6, p. 627-635, Feb. 2014.
metadata.artigo.dc.description.abstract: The objective of this study was to evaluate physiological and biochemical alterations during the development and storage of habanero pepper seeds with a view toward determining the time of harvest. Seeds were manually extracted from the fruit at three stages of development: E1 (fruit with first signs of yellowing), E2 (mature fruit) and E3 (mature fruit submitted to seven days of rest). After drying, seeds with 8% water content were stored at 10°C for 0, 4 and 8 months, and their quality evaluated by means of germination and vigor tests. Activities of the enzymes α-amylase, endo-β-mannanase, esterase, Superoxide Dismutase (SOD), malate dehydrogenase (MDH) and alcohol dehydrogenase (ADH) were evaluated during germination at 0, 48, 96 and 144 h after seeding. A randomized block design was used in a 3 × 3 factorial design (stages of development × storage) with 4 replications. Lower germination and vigor values were observed for the E1 stage seeds at all storage periods. In recently stored seeds, greater germination and vigor values were observed for the E3 stage seeds. Dormancy was observed principally in recently stored seeds and this was overcome at four months of storage. In summary, the physiological tests and activity of the enzymes evaluated indicated that the habanero pepper should be harvested at the E3 stage for a higher seed quality.
metadata.artigo.dc.identifier.uri: http://www.academicjournals.org/journal/AJAR/article-abstract/35D982842968
http://repositorio.ufla.br/jspui/handle/1/28286
metadata.artigo.dc.language: en_US
Appears in Collections:DAG - Artigos publicados em periódicos

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