QUALIDADE FISIOLÓGICA DE SEMENTES DE PIMENTA BIQUINHO OBTIDAS DE FRUTOS COM DIFERENTES GRAUS DE MATURAÇÃO E SUBMETIDAS A CONDIÇÕES TÉRMICAS

Abstract

The objective of this study was to evaluate stages of fruit maturation and germination temperatures for the physiological quality of biquinho pepper seeds. Two experiments were carried out, in the first, the fruits were harvested at different stages of maturation: fruits of green, orange, red, intense red color and intense red and withered. From the seeds extracted, the water content was determined and the physiological quality was evaluated through germination and vigor tests (first germination count, seedling emergence, emergence speed index, length, fresh and dry matter of seedlings). In the second experiment, the seeds from red and withered fruits were submitted to different temperature conditions: constant (20, 25 and 30 °C) and alternated (20-30 °C), and again evaluated by germination and vigor tests. The physiological quality of the seeds is maximal when the fruits are harvested with intense red coloration and/or intense red and withered, and the constant temperatures of 25 and 30 °C are the most suitable for evaluating the physiological quality of seeds.