Physiological Seed Quality of Melon as Affected by Fruit Ripeness

Abstract

ABSTRACTIn order to obtain melon (Cucumis melo L.) seed of high physiological quality, the ideal harvesting time needs to be considered, which could be determined by fruit ripening stage. Seed viability of melon, cv. ‘Rock Cantaloup’, was evaluated based on ripening stage. A completely randomized experiment with fruit harvested at ripening stages based on color appearance and presence, or not, of epidermal reticulation, were classified as follows: I, green fruit with nonreticulated epidermis; II, green fruit with reticulated epidermis; III, yellow fruit and reticulated epidermis, and IV, 10 days after yellow fruit and reticulated epidermis. Seed were taken from fruit and evaluated based on moisture percentage, weight of 1000 seed, percentage germination and number of seed that germinated first, seedling formation, seedling growth rate, seedling length, fresh weight, dry weight, and aging speed. Physiological quality of melon seed increased as ripening advanced. Seed obtained from yellow fruit with reticulated epidermis at stage IV were best in all criteria. The best melon seed for germination and quality standards are from well-ripened fruit. However, seed from less mature fruit are still viable for use in melon cultivation.