Physiological and biochemical alterations during germination and storage of habanero pepper seeds

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorCaixeta, Franciele-
Autor(es): dc.creatorVon Pinho, Édila Vilela De Resende-
Autor(es): dc.creatorGuimarães, Renato Mendes-
Autor(es): dc.creatorPereira, Pedro Henrique Andrade Rezende-
Autor(es): dc.creatorCatão, Hugo Cesar Rodrigues Moreira-
Data de aceite: dc.date.accessioned2026-02-09T11:24:50Z-
Data de disponibilização: dc.date.available2026-02-09T11:24:50Z-
Data de envio: dc.date.issued2017-12-18-
Data de envio: dc.date.issued2017-12-18-
Data de envio: dc.date.issued2014-02-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/28286-
Fonte completa do material: dc.identifierhttp://www.academicjournals.org/journal/AJAR/article-abstract/35D982842968-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1140299-
Descrição: dc.descriptionThe objective of this study was to evaluate physiological and biochemical alterations during the development and storage of habanero pepper seeds with a view toward determining the time of harvest. Seeds were manually extracted from the fruit at three stages of development: E1 (fruit with first signs of yellowing), E2 (mature fruit) and E3 (mature fruit submitted to seven days of rest). After drying, seeds with 8% water content were stored at 10°C for 0, 4 and 8 months, and their quality evaluated by means of germination and vigor tests. Activities of the enzymes α-amylase, endo-β-mannanase, esterase, Superoxide Dismutase (SOD), malate dehydrogenase (MDH) and alcohol dehydrogenase (ADH) were evaluated during germination at 0, 48, 96 and 144 h after seeding. A randomized block design was used in a 3 × 3 factorial design (stages of development × storage) with 4 replications. Lower germination and vigor values were observed for the E1 stage seeds at all storage periods. In recently stored seeds, greater germination and vigor values were observed for the E3 stage seeds. Dormancy was observed principally in recently stored seeds and this was overcome at four months of storage. In summary, the physiological tests and activity of the enzymes evaluated indicated that the habanero pepper should be harvested at the E3 stage for a higher seed quality.-
Idioma: dc.languageen-
Publicador: dc.publisherAcademic Journals-
Direitos: dc.rightsacesso aberto-
???dc.source???: dc.sourceAfrican Journal of Agricultural Research-
Palavras-chave: dc.subjectCapsicum chinense-
Palavras-chave: dc.subjectSeed maturation-
Palavras-chave: dc.subjectSeed quality-
Título: dc.titlePhysiological and biochemical alterations during germination and storage of habanero pepper seeds-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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