AlteraÃÃes fisiolÃgicas e bioquÃmicas durante desenvolvimento, germinaÃÃo e armazenamento em sementes de pimenta malagueta (Capsicum frutescens L.) e habanero yellow (Capsicum chinenses) / Physiological and biochemical changes during development, storage and germination in seeds of chilli pepper (Capsicum frutescens L.) and yellow habanero (Capsicum chinenses).

Franciele Caixeta

The cultivation of peppers, considered until recently as a secondary activity, has undergone major transformations and assumed great importance in the country, which led to significant increase in demand for seed quality. Being an emerging market is the need for research for the evaluation of technologies to be used in different stages of seed production. To define the moment of harvesting the seeds is important to know the physiological changes during development as well as the performance of seeds in storage. In this research the physiological and biochemical changes during development and storage of seeds of chilli pepper and yellow habanero were evaluated, aiming to determine the point of collection of them. It were also studied the enzyme changes during seed germination process at different stages of maturation. The tests were performed in the experimental area and the Central Laboratory of the Department of Agriculture Seeds of UFLA. For the installation of the experiments, to the production of seeds, were formed seedlings in the greenhouse and later transplanted to the same field. The seeds of two species, were extracted manually from fruits in three developmental stages: E1 (fruit with the first signs of yellowing), E2 (ripe fruit) and E3 (mature fruit and subjected to seven days of rest). After extraction the seeds were dried in an oven with circulating air at 35 C until they reach 8% of water content. After drying, the seeds were packed in waterproof plastic and stored in cold chamber at 10 Â C and 50% relative humidity for periods of zero, four and eight months. After each period of storage, seed quality was evaluated by testing germination, vigor and enzymes activity; esterase, superoxide dismutase (SOD), peroxidase, malate dehydrogenase (MDH), alcohol dehydrogenase (ADH) and endo-β-mannanase. For assessing the activity of enzymes esterase, MDH, ADH, α-amylase and endo-β-mannanase during germination of seeds of each treatment, seeds were sampled for periods of 0, 48, 96 and 144 hours after sowing. The design used for statistical analysis of data from physiological tests was randomized blocks in factorial scheme 3x3, which factors were: stage of development and periods of storage. Lower values of germination and vigor were observed in seeds from fruits processed with the first signs of yellowing (E1). In newly-stored seeds, higher germination and vigor were observed in processed seeds from fruits that remained at rest for seven days. Was observed mainly in seed dormancy and overcoming newly stored on the same four months of storage. The physiological quality of seeds during storage varied with the stages of development which were processed and the period of storage. There were variations in the activity of enzymes; esterase, SOD, peroxidase, MDH, ADH, and endo-β-mannanase during development and esterase enzymes, MDH, ADH, α-amylase and endo-β-mannanase during germination. The enzymes α-amylase and endo-β-mannanase are important in the germination of seeds of chilli pepper and habanero.

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