Quality of organically produced bell pepper seeds

Nogueira, José Luiz; Silva, Bruna Ariane da; Mógor, Átila Francisco; Grzybowski, Camila Ribeiro de Souza; Panobianco, Maristela

doi:10.1590/2317-1545v39n2159173

Cited by 7 publications

(8 citation statements)

References 12 publications

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“…Notably, the conservation of papaya at room temperature is desirable, since almost all the fruit marketed at the retail level in Brazil is non-refrigerated. In a similar way, other studies revealed that the production in the organic system is viable and postharvest rest of the fruits improves the physiological potential of the seeds in Capsicum baccatum L. (Pereira et al, 2014) and Capsicum annum L. (Nogueira et al, 2017). The papaya cannot be matured properly if harvested at the immature stage.…”

Section: Fruit Maturationmentioning

confidence: 68%

Physiological maturation and postharvest resting of papaya fruits and seeds in agroecological transition

Melo

Rezende

et al. 2019

Aust J Crop Sci

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This study aimed to characterize the maturation stages of the papaya fruits and to evaluate the physiological quality of papaya seeds produced in an agroforestry system as a function of postharvest maturation. Papaya fruits were used (Carica papaya L.) from two groups, Formosa Tainung 1 and Solo Sunrise Solo, harvested at maturation stage I (up to 15% of the yellow bark). The seeds were obtained, without sarcotesta: soon after harvest (T 1 ); 14 days after standing at room temperature (T 2 ); and 14 days after standing at 10 °C (T 3 ). The variables analyzed included: germination, first count, speed, and mean germination time and length of seedlings. The experimental design was completely randomized, in a 2 × 3 factorial scheme (2 groups and 3 rest periods), with 4 replicates of 50 seeds for each treatment. The papaya fruits produced maximum germinating seed in a less average time at room temperature and maturation stage V and the final stage (76%-100% of the yellow bark), allowing maximum number of seedlings with greater vigor. Fruits in stage I impaired the physiological quality of the seeds. The agroecological production presented a systemic approach in the management of papaya.

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Section: Fruit Maturationmentioning

confidence: 68%

Physiological maturation and postharvest resting of papaya fruits and seeds in agroecological transition

Melo

Rezende

et al. 2019

Aust J Crop Sci

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“…Brazilian Archives of Biology and Technology. Vol.64: e21200733, 2021 www.scielo.br/babt Nogueira and coauthors [23], evaluating the water content in 'Magda' sweet pepper seeds, found minimum water content of 54% at 70 DAA. Besides that, Vidigal and coauthors [24] also achieved a reduction in water content in yellow sweet pepper, with a minimum of 47% at 75 DAA, without fruit rest.…”

Section: Resultsmentioning

confidence: 99%

Maturation and Resting of Sweet Pepper Fruits on Physiological Quality and Biochemical Response of Seeds

Colombari

Silva

Chamma

et al. 2021

Braz. arch. biol. technol.

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The post-harvest resting of the fruits can improve seed physiological quality ,once it allows the seed to complete the maturation process, so it has been a common practice in vegetable seed companies, however, there are a few studies of this technique in sweet pepper. The objective of this research was to evaluate physiological quality, and biochemical response of sweet's peppers in regarding on the stage of maturation and the post-harvest rest of the fruits. The experimental was conducted in a 4x2 factorial, being the first factor comprised four maturation stages (35, 50, 65 and 80 days after anthesis) and, the second the post-harvest management of fruits, with and without a temporary storage of seven days. Seeds were evaluated for water content, weight of thousand seeds, germination, vigor, superoxide dismutase, catalase and peroxidase activities, lipid peroxidation and hydrogen peroxide content. Fruit harvest time indicated is 80 days after anthesis (fruits 100% yellow) when seeds showed maximum germination and vigor. The postharvest resting of the fruits was beneficial to seed physiological quality, weight of one thousand seeds and HIGHLIGHTS  Completely yellow sweet pepper fruits have higher physiological seed quality. Enzymatic activity is an indicator of physiological quality of sweet pepper seed. Post-harvest resting affects the quality of sweet pepper seeds. Colombari, L.F.; et al.

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“…Pepper (Capsicum annuum L.) seeds keep seed moisture at maturity [2], and high germination percentage is not simply attained because of the subsequent flowering on the mother plant. Consequently, the proper harvest time for fruit maturation influences the pepper seeds' seed quality [3][4][5], which affects high-quality transplant production in pepper. Moreover, immature pepper seeds need a longer time to germinate and lose quality faster.…”

Section: Introductionmentioning

confidence: 99%

Quality of Immature and Mature Pepper (Capsicum annuum L.) Seeds in Relation to Bio-Priming with Endophytic Pseudomonas and Bacillus spp.

Yildirim¹,

Orel

Okyay

et al. 2021

Horticulturae

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Fruit maturity for seed production can occur at various times because of the continual flowering of pepper plants. Accordingly, seeds with different maturity are acquired as the fruits are collected in a single harvest. Immature seeds obtained in this harvest may lead to a decrease in the quality of seed lots. Therefore, this research aimed to evaluate the influence of four different endophytic bacteria strains (Pseudomonas fluorescens strain L5b, Pseudomonas gessardii strain L13, Bacillus subtilis strain Bs1 and Bacillus mojavensis strain ApBm) on germination and seedling vigor of immature and mature bell pepper seeds. To obtain seeds with different maturity levels, fruits were collected 45–49 days after flowering for immature seeds and 65–69 days for mature seeds. The effectiveness of these bacteria strains was examined by coating seeds with four different endophytic bacteria strains separately. Additionally, to see the activity of endophytic bacteria more clearly, a mock treatment with sterile water was added to the experiment as a control (+) group. Bio-priming (especially strain Bs1 and L13) improved germination and seedling emergence characteristics of both immature and mature seed lots compared to control groups (p < 0.05). The results demonstrate that bio-priming with beneficial endophytic bacteria can be used to stimulate the quality of both immature and mature seeds from the pepper.

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Quality of organically produced bell pepper seeds

Cited by 7 publications

References 12 publications

Physiological maturation and postharvest resting of papaya fruits and seeds in agroecological transition

Physiological maturation and postharvest resting of papaya fruits and seeds in agroecological transition

Maturation and Resting of Sweet Pepper Fruits on Physiological Quality and Biochemical Response of Seeds

Quality of Immature and Mature Pepper (Capsicum annuum L.) Seeds in Relation to Bio-Priming with Endophytic Pseudomonas and Bacillus spp.

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