Abstract
The evaluation of seed quality during the development process is important for the definition of the moment of harvest. In this context, the objective in this study was to evaluate the quality of Jilo seeds during development through physiological, biochemical and electrophoretic tests of enzymes. Six genetic materials, JIL white, JIL 001, JIL 005, JIL 006, H1 and H2 were used. Fruits were harvested at 35, 40, 45 days after anthesis (DAA). A total of 50% of all fruits harvested at 45 DAA remained at rest for seven days which were labeled as 45 DAAr. The seeds at each maturation stage were extracted from the fruits and evaluated by water content, weight of one thousand seeds, electric conductivity, germination, germination speed index, seedling emergence, and seedling emergence rate index. The chemical composition of the seeds was also evaluated, as well as the expression of the enzymes esterase, isocitrate lyase, malate dehydrogenase, alcohol dehydrogenase, superoxide dismutase, catalase, peroxidase and endo-β-mannanase. The highest values of germination and vigor were found in seeds harvested at 45 DAA and 45 DAAr, mainly for hybrids H1 and H2. The highest values of lipids and proteins and lower carbohydrates were found in the most immature seeds of Jilo. The enzymes analyzed showed higher expression in the initial stages of development, however reduced with the advancement of the maturation stage. Endo-β-mannanase expression increased with seed development. Jilo seeds harvested at 45 DAAr presented the highest of germination and vigor values. This “being” considered as the ideal harvest point.
Highlights
One of the factors that interfere with the seed quality is harvest
In relation to the expression of the malate dehydrogenase (MDH) enzyme, there were higher expressions on seeds harvested at 35 days after anthesis (DAA) in all genetic materials (Figure 4)
The expression reduced in more mature seeds, especially when the fruits were harvested at 45 days after anthesis and submitted to rest for seven days (45 DAAr)
Summary
Even after harvesting some species with fleshy fruits, the seeds continue their ripening in case they have not completed it in the plant. This is advantageous because it reduces the number of harvests, and fruits with different degrees of ripening can be harvested [2] [3]. Originating in Africa and being introduced in Brazil by slaves, the Jiló plant (Solanum gilo Raddi) is a heat-demanding tropical vegetable. It belongs to the Solanaceae family, and its fruits are light green or dark green and white when unripe, becoming orange and reddish when ripe [4]
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