Quality Changes during Storage of Hot-chili Seeds Primed with Different Drying Speeds

Abstract

Changes of quality during storage of primed hot-chili seeds with different drying speeds were studied. Hot-chili seeds (Capsicum annuum L. cv. Mae-ping) with initial germination of 98% were halo-primed in 2% KNO3 solution for 3 days. After soaking, seeds were subjected to two drying rates: fast drying (FD) by incubating in 35% RH for 3 days and slow drying (SD) by incubating in 75% RH 2 days, then 50% RH for 2 days and 35% RH for 3 days. Non-primed seed (control) and primed seeds were stored at 5°C for 12 months and at 40 °C for 6 months. The results revealed that before storage, germination percentage of primed hot-chili seeds were not significantly different from that of control seed. However, primed seed with SD had faster germination speed than primed seed with FD and control. During storage at both temperatures, the controlled seed had significantly highest germination percentage throughout the storage period. The germination percentage and catalase enzyme activity of SD primed hot chili seed were significantly lower and their electrolyte leakage and H2O2 content were significantly higher than that of FD primed seed and control. These significant differences occurred more rapidly in high temperature storing than that of low temperature condition.