Physiological quality and antioxidant enzymes activity in eggplant seeds with different ages and resting periods after harvest

Abstract

Constant changes during the seed maturation process affect its final quality and the post-harvest fruit resting, which can improve seed physiological quality. Therefore, the objective of this study was to evaluate the physiological and enzymatic activities of eggplant seeds extracted from fruits harvested at different ages and resting periods after harvest. Fruits were harvested presenting different colors at 40, 50, 60, and 70 days after anthesis (DAA) and rested for 0 (freshly harvested fruits), 10, and 20 days. The experimental design was set as completely randomized, with four replications and evaluated seeds extracted from six fruits per plot. The resting periods in eggplant fruits harvested at less than 60 DAA improved the mass of 1000 seeds, germination, vigor, and protein content. Seeds with higher germination and vigor presented lower dismutase (SOD), catalase (CAT), and peroxidase (POX) enzymatic activity. The results indicated that the ideal moment of eggplant harvest for seed production is when the fruit reaches the yellowish-brown color corresponding to about 60 DAA; however, if the eggplant fruit is harvested earlier (40 or 50 DAA), it has to rest for about 10 to 20 days to achieve high physiological quality (germination and vigor).

Influence of Seed Development and Maturation on the Physiological and Biochemical Seed Quality

“…Accumulation of structural proteins such as late embryonic abundants (LEAs) has been reported to be high at 60 DAA in sweet pepper [41]. A study in S. melongena revealed that the levels of CAT, SOD and POX antioxidant enzymes were high in seeds harvested at 40 DAA with a progressive decrease up to 60DAA (maturation stage) and an increase after this period [65]. A similar observation in the activity of CAT and SOD was made in sweet pepper, with a decrease in their activity until maturation and an increase thereafter [66].…”