Abstract
The objective in this research was to study the physiological and biochemical alterations in habanero pepper during the development and after the natural and controlled drying. The experiments were conducted at Seeds Laboratory and in the experimental area of Agriculture Department at Universidade Federal de Lavras (UFLA). The fruits were harvested in four stages of development, being these E1-49, E2- 56, E3- 63 and E4- 70 days after anthesis. After harvest, parts of fruits were kept at rest for seven days. The seeds extracted from the fruits in different periods of harvest were submitted to two methods of drying: artificial drying at 35°C, and natural drying on shadow until 9% of water content. The performance of seeds under different treatments was evaluated through germination, emergence, electrical conductivity and water content tests and through the activity of the isoenzyme systems; esterase (EST), catalase (CAT), superoxide dismutase (SOD) and heat-resistant proteins. With the results, it was concluded that habanero pepper seeds from fruits harvested and submitted to post-harvest have higher physiological quality and less dormancy. Habanero pepper seeds, when harvested next to maturity points (E3 and E4) and dried in controlled conditions (35ºC) in constant air flux, induces the synthesis of heat-resistant proteins. Key words: Capsicum chinense Jacquin, seeds formation, vigor of seeds.
Highlights
Habanero pepper is the most Brazilian between all the species being sourced in the amazon region and is extremely appreciated by the unmistakable flavor and spiciness
The seeds extracted from the fruits in different periods of harvest were submitted to two methods of drying: artificial drying at 35°C, and natural drying on shadow until 9% of water content
Was used the randomized block design (DBC) with four replications, being the fruits harvested in four different period of harvest in each block: E1 (49 days after anthesis, fruits completely green), E2 (56 days after anthesis, fruits with first signals of yellowing), E3 (63 days after anthesis, yellow fruits with green signals) and E4 (70 days after anthesis, mature fruits characterized by the orange color)
Summary
Habanero pepper is the most Brazilian between all the species being sourced in the amazon region and is extremely appreciated by the unmistakable flavor and spiciness. Like the other peppers species, the offer of quality seeds of habanero pepper is limited, mainly by lack of knowledge about the better seeds harvest stage and the utilization of adequate dry methods, which aim to increase the potential of storage and the establishment of plants in field (Queiroz, 2014) In the production process, the harvest and drying influences significantly on seeds quality should being performed in the adequate moment and following the technique recommendations to reduce. For the most part of species, the most appropriate time for seeds harvest is closest to the maturity physiological point, which corresponds to the time of greater weight, germination and vigor. Caixeta et al (2014) reported that the better harvest time of habanero pepper for seeds production, varies between 60 to 67 days after anthesis, phase characterized by the changes of fruits coloration. Researches have shown that even before the complete maturation of fruits, seeds already achieve the physiological maturity (Zanin, 1990)
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