Quality of organically produced bell pepper seeds

Abstract

Abstract: The production of bell pepper seeds may be affected by the plant management and harvesting point of fruits. The goal of this study was to evaluate the quality of organically produced bell pepper seeds according to free plant growth, branch thinning and ripening stage. The experiment was conducted in a greenhouse with randomized block design; plants were tutored to parallel tape supports, with and without branch thinning, and fruits were harvested at three ripening stages (completely green, green/reddish and red). The following determinations were made: seed moisture content of at the time of harvest and after post-harvest rest, number of seeds per fruit, seed germination, and seedling emergence. It is possible to conclude that the production of bell pepper seeds in an organic system is viable, resulting in seeds with a germination percentage and seedling emergence above 90%. The management system of plants without branch thinning results in the production of seeds with greater viability and higher quantity per fruit. The cultivation of bell peppers for seed production may be carried out with fruits at the green ripening stage (51 days after anthesis), without any quality loss.