Influence of Fruit Ripeness on Physiological Seed Quality of Maax Pepper (Capsicum annuum L. var. glabriusculum)
2025
María Gabriela Dzib-Ek | Rubén Humberto Andueza-Noh | René Garruña | Manuel Jesús Zavala-León | Eduardo Villanueva-Couoh | Benigno Rivera-Hernández | Walther Jesús Torres-Cab | Carlos Juan Alvarado-López | Roberto Rafael Ruíz-Santiago
Capsicum annuum L. var. glabriusculum is a semi-domesticated species of economic importance: however, its establishment in commercial plantations has been hampered by the low germination and emergence rates of its seeds. The aim of this study was to evaluate the effect of the fruit ripening stage on seed germination and seedling emergence in C. annuum var. glabriusculum. Seeds were extracted from fruits with six different ripening stages. The evaluated traits were the germination and emergence percentages, germination and emergence rates, and 17 physical traits of the seeds. According to the results, seeds extracted from red, orange, and pinto fruits presented better germination and seedling emergence percentages (85, 86, and 82% and 95, 93, and 94%, respectively). A principal component analysis showed that some differences in the physical traits of the seed were associated with the fruit ripening stages and seed development. A canonical discriminant analysis showed a high correlation between the fruit ripening stages and the physical and physiological characteristics of the seed, allowing the formation of four groups. The fruit ripening stages (pinto, orange, and red) influence the germination of the seeds and the emergence of the seedlings of C. annuum L. var. glabriusculum, so obtaining seeds from physiologically ripe fruits allows for obtaining seeds of better quality.
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