- 期刊
後熟天數對辣椒種子活力影響
Effect of After-ripening on the Seed Activity of Hot Pepper (Capsicum Annuum L.)
摘要
本試驗以‘麗香’、‘朱雀’、‘黃金’辣椒及‘黃果’辣椒為材料，於不同後熟天數處理，了解辣椒果實成熟過程中種子活力品質變化情形，並調查貯藏期間種子品質，同時，使用加速老化處理不同後熟程度的種子，以確定採收及後熟的最佳條件。四品種辣椒中以‘麗香’辣椒種子受後熟作用影響最大，果實後熟2天之種子發芽率顯著低於後熟6天及15天處理者，分別為70.0、93.3及96.7%；導電度方面，後熟6天及15天處理顯著低於後熟2天，三者分別為58.5、59.1及87.2 μS/cm。低溫下發芽率以‘麗香’及‘黃金’辣椒於後熟15天處理顯著高於後熟6及2天者。‘黃果’朝天椒萌芽率以後熟15天處理顯著高於後熟2天，分別為91.7及70.0%。‘麗香’辣椒及‘黃果’朝天椒後熟15天處理之種子CO2產生量皆顯著高於後熟2及6天者。種子內含物方面，於後熟2、6及15天處理之種子皆無顯著差異。由本試驗了解，四品種辣椒開花後60天採收之種子，需後熟6～15天才能達到最高活力，生產高品質種子。
並列摘要
Four cultivar of hot pepper, 'Beauty zest', 'KY Chivalry', 'Golden heat' and 'Yellow Fruit', were used in this study. The fruit of the hot peppers are of different colors and have different growth directions (up or down). To understand the changes in seed vigor during pepper fruit ripening, the pepper fruit were harvested after flowering 60 days and after-ripened for different durations. The seed quality was then evaluated during storage or after accelerated aging treatment. Among the 4 cultivars of hot pepper, after-ripening had the greatest impact on seeds of 'Beauty zest'. The germination rate of 'Beauty zest' seeds from fruit after-ripened for 2 days was significantly lower than that of seeds from fruit after-ripened for 6 and 15 days, at 70.0%, 93.3% and 96.7%, respectively. And the conductivity of 'Beauty zest' seeds from fruit after-ripened for 6 and 15 days was significantly lower than that of seeds from fruit after-ripened for 2 days, at 58.5, 59.1 and 87.2 μS/cm, respectively. Regarding the germination rate at low temperatures, after-ripening for 15 days resulted in a higher germination rate than after-ripening for 6 and 2 days in 'Beauty zest' and 'Golden heat', and after-ripening for 15 days resulted in a higher emergence rate than after-ripening for 2 days in 'Yellow Fruit', at 91.7% and 70.0%, respectively. Regarding seed CO2 production, after-ripening for 15 days resulted in higher CO2 production than after-ripening for 6 and 2 days in 'Beauty zest' and 'Yellow Fruit'. However, no differences were seen in the ingredients of seeds following after-ripening treatment for 2, 6 and 15 days. This study revealed that seeds harvested at 60 days after-ripening treatment for 6-15 days could increase the seed vigor and improve the quality of the seeds after storage.