Relieving dormancy and improving germination of Piquín chili pepper (Capsicum annuum var. glabriusculum) by priming techniques

C, Maria Fernanda Quintero; Castillo, Oscar Guillen; Delgado‐Sánchez, Pablo; Marín-Sánchez, José; Guzmán, Ana; Parra, Andrés; Guzmán, José Miguel

doi:10.1080/23311932.2018.1550275

Cited by 16 publications

(16 citation statements)

References 22 publications

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“…Eleven pre-germination treatments showed in Table 2 were used in order to evaluate the germination response in piquin pepper seeds. The treatments were selected according to previous works, due to their effect on the seed [3,[12][13][14][15][16][17][18]. The distilled water was used as a solvent to obtain the desired concentration.…”

Section: Treatment Of Seedsmentioning

confidence: 99%

“…In this assay, three genotypes performed well in combination with GA that promote quick germination [33]. Regarding the GI variable, the HC and HP treatments had a positive effect in two genotypes, simulating the effect of the digestive tract of birds in breaking dormancy in piquin pepper's seeds [15]. In the case of GP, some genotypes required gibberellic acid to promote a positive effect on germination, leading to pre-germination metabolic processes that reduced dormancy drastically.…”

Section: Interaction Between Genotypes and Treatmentsmentioning

confidence: 99%

“…In the case of GP, some genotypes required gibberellic acid to promote a positive effect on germination, leading to pre-germination metabolic processes that reduced dormancy drastically. However, in order to reach better results, it was necessary to combine the application of gibberellic acid with treatments that control physical dormancy, such as mechanical scarification (sanding) and hydrochloric acid applications, to improve water uptake and help the emergence of the primary root through the seed coat [15,34]. Negative environments affected those genotypes that were close to the vector, such as hot water, which decreased the GP variable value in three genotypes, and increased the incidence of DS in three other genotypes.…”

Section: Interaction Between Genotypes and Treatmentsmentioning

confidence: 99%

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Seed Physiological Potential of Capsicum annuum var. glabriusculum Genotypes and Their Answers to Pre-Germination Treatments

et al. 2019

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Piquin pepper (Capsicum annuum var. glabriusculum) is an important species that supports the economy of rural households; it is part of Mexican gastronomy and it is a highly valuable phytogenetic resource. There has been recent interest in domesticating and exploiting piquin pepper commercially, which has been limited until now due to the low germination rate, and this work had the purpose of promoting germination and determining the physiological capacity of genotypes. Ten piquin pepper genotypes from different geographical origins in Mexico were submitted to 11 pre-germination treatments. A completely randomized experimental design was carried out with arrangement in split-plot. The large plot had the treatments and the small plot had the genotypes. The results showed differences (p < 0.01) among treatments, genotypes, and treatment-genotype interaction. On one hand, treatments gibberellic acid (GA) and mechanical scarification + gibberellic acid (MSGA) increased the physiological potential of genotypes, reaching the highest values of germination speed (GS), germination index (IG) and germination percentage (GP); as well as the lowest values of dead seeds (DS) and hard Seeds (HS). In turn, the genotypes that presented the same condition were G8, G7, and G10. Regarding the interaction, each variable had a different condition. In conclusion, we can increase the physiological potential and solve the dormancy of piquin pepper seed by applying gibberellic acid. Likewise, the best genotypes were G8 and G10.

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Section: Treatment Of Seedsmentioning

confidence: 99%

Section: Interaction Between Genotypes and Treatmentsmentioning

confidence: 99%

Section: Interaction Between Genotypes and Treatmentsmentioning

confidence: 99%

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Seed Physiological Potential of Capsicum annuum var. glabriusculum Genotypes and Their Answers to Pre-Germination Treatments

et al. 2019

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“…Economically, Capsicum annuum L. is one of the most important crops in the world due to its great demand in gastronomy, medicine and cosmetics (Quintero et al, 2018;Yamamoto & Nawata, 2005). It is also an important source of vitamin C, protein, fiber and minerals.…”

Section: Introductionmentioning

confidence: 99%

Efecto de la temperatura y tiempo de almacenamiento en la concentración de algunas fitohormonas y germinación de las semillas del chile piquín Capsicum annuum var. glabriusculum (Dunal) Heiser & Pickersgill

et al. 2020

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The genus Capsicum is an economically important plant around the world. In Mexico, chili cropping is a profitable agricultural business due to its demand in the national and international market. A species of interest is the piquín chili pepper, Capsicum annuum var. glabriusculum (Dunal) Heiser & Pickersgill, whose exploitation is limited only to wild populations. There have been many unsuccessful attempts to cultivate it intensively because of its low germination percentage, since the seed shows non-deep physiological dormancy, a frequent feature in undomesticated wild species. In this study, the effect of temperature and times of storage of piquín chili pepper seed on the concentration of tryptophan (auxin precursor amino acid), cytokinins (kinetin) and gibberellins (GA3) and their germinative capacity were analyzed. For this, the germinative capacity of pepper seeds stored at two temperatures (4 and 24 °C) and five times (0, 3, 6, 9 and 12 months) was evaluated. Also, quantification of the phytohormones auxins, cytokinins and gibberellins was performed using high performance liquid chromatography (HPLC). The results show that the content of the three phytohormones had increased through time according to the time of storage. The highest germination percentage was at 9 months of storage and this was the highest content of the three phytohormones; however, at 12 months of storage, germination started diminishing as well as the phytohormone content, indicating that the seed quality and viability was starting to decrease.

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“…Germination and vigor are important characteristics for seed-propagated species, for which uniform stand is indispensable for obtaining satisfactory production (Rajjou et al, 2012). In general, peppers are propagated by seeds that have irregular germination, mainly due to dormancy (Quintero et al, 2018), which is a characteristic from its evolutionary development and intrinsic to the genotype. In that regard, post-harvest storage of fleshy fruit is a strategy adopted by producers for the purpose of making the maturity stage more uniform and, in many cases, it can assist in improving the quality and/or breaking the dormancy of seeds in many crops.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant enzyme activity and physiological potential of Capsicum baccatum var. baccatum seeds as a function of post-harvest storage of fruit

et al. 2020

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Post-harvest storage of fleshy fruit is a strategy used for improving seed quality. The aim of this study was to evaluate post-harvest storage of the fruit of C. baccatum var. baccatum (cumari pepper) and relate it to antioxidant enzyme activity and seed physiological potential. Red-colored fruit (65 days after anthesis) was gathered and stored at 20 °C for 0, 5, 10, 15, and 20 days. The seeds were removed and evaluated for moisture content, physiological quality, antioxidant enzyme activity, and protein content. The means were fitted to regression equations and then passed through multivariate analysis (PCA). Seed moisture and 100-seed weight decreased through post-harvest storage. The 5- and 10-days storage periods led to an increase in the germination. Electrical conductivity was greater for the 0- and 20-day storage periods. Dry matter and protein increased in the 5- and 10-days. Enzymes exhibited reductions of activity comparing 0 and 20 days. The post-harvest storage of C. baccatum fruit for 5 and 10 days improves seed physiological potential and is related to physiological maturity. The incomplete maturation of cumari seeds obtained from unstored fruit (0 days) is related to greater enzyme activity, greater oxidative stress, and low germination and vigor. The lack of post-harvest storage of fruit and storage of fruit for longer than 10 days contributes to a lower physiological potential of cumari pepper seeds.

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Relieving dormancy and improving germination of Piquín chili pepper (Capsicum annuum var. glabriusculum) by priming techniques

Cited by 16 publications

References 22 publications

Seed Physiological Potential of Capsicum annuum var. glabriusculum Genotypes and Their Answers to Pre-Germination Treatments

Seed Physiological Potential of Capsicum annuum var. glabriusculum Genotypes and Their Answers to Pre-Germination Treatments

Efecto de la temperatura y tiempo de almacenamiento en la concentración de algunas fitohormonas y germinación de las semillas del chile piquín Capsicum annuum var. glabriusculum (Dunal) Heiser & Pickersgill

Antioxidant enzyme activity and physiological potential of Capsicum baccatum var. baccatum seeds as a function of post-harvest storage of fruit

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