Seed physiological potential of “dedo-de-moça” pepper in relation to maturation stages and rest periods of the fruits

One of the main problems in pepper seed production is the uneven maturation of the fruits due to the continuous flowering period of the plant, making it difficult to harvest all the fruits at the same time. Thus, studies on fruit maturation stage and seed physiological potential are extremely important in order to identify the appropriate harvest time, avoiding seed deterioration. The aim of this study was to evaluate the physiological potential of five genotypes of "dodo de moca" pepper seeds (Capsicum baccatum var. pendulum) in three maturation stages (green, orange and red), with and without 10-day rest period after harvest date. Physiological potential and vigor of seeds were evaluated through germination tests (first count, accelerated aging and electrical conductivity). The observed results were submitted to variance analysis, comparing averages through Tukey test and principal components analysis. In general, red fruits reflected seed maturity since they provided maximum germination. On the other hand, even fruits harvested at a maturation stage prior to red (green and orange), showed the benefits of the rest periods on germination and vigor characteristics, being this result more evident in green fruits which, initially, had lower physiological potential. The evaluated genotypes showed lower physiological potential of fruits harvested at the green stage, without 10-day rest period.