Physiological changes and antioxidant enzymes activity in Biquinho and Malagueta pepper seeds during the maturation process

Roberto Fontes Araújo,Laércio Junio Da Silva,Fabricio Welington Souza Silva,Cleide Maria Ferreira Pinto,Haynna Fernandes Abud,Eduardo Fontes Araujo

doi:10.1590/0034-737x201865060009

Roberto Fontes Araújo, Laércio Junio Da Silva + Show 4 more

Open Access

https://doi.org/10.1590/0034-737x201865060009

Copy DOI

Abstract

ABSTRACT Seeds held inside fleshy fruits after harvest can continue metabolically active, the process of maturation is not interrupted, which can promote the increase on germination and vigour. Also, during maturation and fruit after-ripening period, changes in the mechanisms of protection against oxidative damage can occur, including the activity of antioxidant enzymes. The aim of this study was to evaluate the physiological quality and enzymatic activity of antioxidant defense system of Capsicum chinense Jacq. Represented by the Biquinho pepper and Capsicum frutescens L. represented by the Malagueta pepper seeds, collected from fruits at different developmental stages and subjected to post-harvest storage. Fruits harvested at 40, 55 and 70 days after anthesis (DAA) were stored at 25 °C, for 0, 6, 12 and 18 days. Seeds were evaluated for germination and accelerated aging tests. In addition, the activities of superoxide dismutase, catalase and peroxidase were determined. For both species, seed from fruits collected at 70 DAA, presenting red colour, have higher germination and vigour compared to the seeds harvested at 40 and 55 DAA. The harvest of the fruits on this stage is recommended for obtain high quality seeds. The after-ripening of Biquinho pepper seeds harvested at 55 DAA contribute to increase the germination potential of the seed, while for Malagueta seeds this procedure has little benefit. The catalase enzyme has great potential to monitor the physiological quality of Biquinho and Malagueta pepper seeds; low activity of this enzyme in seeds during the fruits after-ripening is related to better physiological quality.

Highlights

Physiological changes and antioxidant enzyme activity in Biquinho and Malagueta pepper seeds during the maturation process
Seeds held inside fleshy fruits after harvest can continue metabolically active, the process of maturation is not interrupted, which can promote the increase on germination and vigour
The activities of superoxide dismutase, catalase, and peroxidase were determined. For both species, seed from fruits collected at 70 days after anthesis (DAA), presenting red colour, had higher germination and vigour compared with the seeds harvested at 40 and 55 DAA

Summary

This is an open access article under the CC BY

Roberto Fontes Araújo1*, Haynna Fernandes Abud, Laércio Junio da Silva, Eduardo Fontes Araujo, Cleide Maria Ferreira Pinto, Fabricio Welington Souza Silva. Durante a maturação e o repouso pós-colheita dos frutos, podem ocorrer alterações nos mecanismos de proteção contra danos oxidativos, incluindo a atividade das enzimas antioxidantes. Representada pela pimenta Biquinho e Capsicum frutescens L representada pela Malagueta, de frutos colhidos em diferentes estádios de maturação e submetidos ao repouso pós-colheita. O repouso dos frutos de pimenta Biquinho colhidos aos 55 DAA contribui para aumentar o potencial de germinação das sementes, enquanto, para os de pimenta Malagueta esse procedimento é pouco benéfico. A enzima catalase tem grande potencial para o monitoramento da qualidade fisiológica das sementes de pimentas Malagueta e Biquinho; a baixa atividade dessa enzima em sementes oriundas de frutos em repouso está relacionada com sua maior qualidade fisiológica. Palavras-chave: pimenta Biquinho, pimenta Malagueta, C. chinense Jacq.; C. frutescens L.; época de colheita; repouso de frutos; germinação; vigor

MATERIAL E MÉTODOS

RESULTADOS E DISCUSSÃO

Findings

Pimenta Malagueta