Determinação do ponto de colheita na produção de sementes de pimenta malagueta e alterações bioquímicas durante o armazenamento e a germinação

Abstract

The harvest point interferes with the quality of the seeds, and in species with fleshy fruits and irregular maturation, there is difficulty in defining it. This study aimed to assess the dormancy of chili in three maturity stages during storage, in order to determine the best point of reaping and sowing and also enzymatic changes during the process of seed germination processed in different stages of maturation during storage. The seeds were manually extracted from fruits at three developmental stages: E1 (fruits with first signs of yellowing), E2 (ripe fruit) and E3 (mature and subjected to seven days of rest Fruits). After drying the seeds with 8% water content were stored in cold storage for 0, 4 and 8 months. After these periods seed quality was evaluated by means of the germination, vigor and enzyme activity tests. For the evaluation of the enzymes during the germination of seeds from each treatment, the seeds of each treatment were sampled for periods of 0, 48, 96 and 144 hours after sowing. We used a randomized block design, factorial trial 3 harvest times x 3 storage periods with four replications. There dormancy in seeds of chillies especially when newly stored and is surmounted by four months of storage. Chili seeds should be harvested when the E3 stage are sold after processing and at E2 or E3 when stored for periods up to four months. Enzyme changes are evident in the germination process and the different stages of maturation during storage.