Harvest season and seed physiological potential of ‘dedo-de-moça BRS Mari’ hot peppers

Abstract

The cultivation of chili peppers (Capsicum spp.) plays a key role in the fresh vegetable, condiment, and preserve markets. The determination of the harvest season suitable for seed production is crucial to obtain high-quality seeds and ensure production success. Therefore, this study aimed to determine the harvest season of ‘dedo-de-moça BRS Mari’ hot peppers that provides the maximum seed physiological potential. The flowers in anthesis were labeled daily and the fruits were harvested 25, 40, 55, 70, 85, and 100 days after anthesis (DAA) and classified as green, yellowish green, orange, red, extreme red, and intense red, respectively. The seed physiological potential was determined by using the water content, dry matter, germination, first germination count, germination rate index, and accelerated aging tests. The seed dry matter increased steadily until 55 DAA (3.95 mg per seed), then increased slightly to 70 DAA (4.05 mg per seed), and stabilized from 85 to 100 DAA. The harvested seeds began to germinate at 55 DAA with approximately 40% germination, which peaked at 70 DAA with 87% germination; this value was maintained until 100 DAA. The highest values of the germination rate index were found at 70, 85, and 100 DAA. An increase in seed vigor was observed, based on the accelerated aging test, which peaked at 85 DAA and subsequently decreased. The peppers were harvested between 70 and 85 DAA and red to extreme red were found to be the most recommended colors to obtain ‘dedo-de-moça BRS Mari’ hot pepper seeds with high physiological potential.