Alterações fisiológicas e enzimáticas durante a maturação de sementes de pimenta (Capsicum annuum L.)

Abstract

Physiological and enzymatic changes in sweet pepper seeds obtained from fruits harvested at different maturation stages and submitted to post-harvest storage were assessed. Pepper fruits, ‘Amarela Comprida’ cultivar, were harvested at 40, 50, 60 and 70 days after anthesis (DAA) and stored for 0, 3, 6, 9, 12 and 15 days before seed extraction. Seeds were evaluated by the germination, first count, controlled deterioration and electrical conductivity tests. Changes in the enzymatic systems malate desidrogenasis (MDH), alcohol desidrogenasis (ADH), superoxide dismutase (SOD) and peroxidase (PO) were also determined. Pepper seeds obtained from fruits harvested at 60 DAA presented better germination and vigor and higher activity of enzymes involved in respiration and protection against free radicals, and post-harvest storage of these fruits was not necessary.