Variabilidade fisiológica na maturação e secagem em sementes de pimenta-de-cheiro (capsicum baccatum l.).

Abstract

The knowledge of the right moment of seed harvest, associated with the drying method during the development process, it is important for the quality and consequent productivity in the field. In this context, the objective was to analyze physical and physiological changes during maturation in seeds of pepper-smell (Capsicum baccatum L.), associated to the most appropriate drying method, aiming the physiological quality. A completely randomized design was used, in a subdivided plots scheme, with four replications. In the plots were evaluated the drying methods: without drying; drying at room temperature for 72 h; drying in a forced ventilation oven at 35 ° C for 12 and 24h, S1, S2, S3 and S4, respectively, and maturation periods 25, 35, 45, 55, 65 and 75 days after anthesis (DAA). The fruits were analyzed for color, fresh mass and size. The physical and physiological quality of the seeds was evaluated by determining the moisture content, dry mass, weight of one thousand seeds, seed size, germination test, first count and germination speed index, emergency test and speed index of emergency. The data were submitted to analysis of variance, using the statistical program SISVAR, and a regression study was carried out for the quantitative effect and the Tukey test at 5% for comparison of the means. The seeds of pepper-smell, for the conditions of this work, can be harvested between 50 and 60 DAA, when the fruits are completely ripe and orange coloring. The drying methods employed did not interfere in the post-harvest physiological quality of the seeds and could be conducted naturally at the ambient temperature of approximately 25 ± 5 ºC for 72 h or artificially at a temperature of 35 ºC for 12 or 24 hours.