Physiological changes and antioxidant enzymes activity in Biquinho and Malagueta pepper seeds during the maturation process

Abstract

ABSTRACT Seeds held inside fleshy fruits after harvest can continue metabolically active, the process of maturation is not interrupted, which can promote the increase on germination and vigour. Also, during maturation and fruit after-ripening period, changes in the mechanisms of protection against oxidative damage can occur, including the activity of antioxidant enzymes. The aim of this study was to evaluate the physiological quality and enzymatic activity of antioxidant defense system of Capsicum chinense Jacq. Represented by the Biquinho pepper and Capsicum frutescens L. represented by the Malagueta pepper seeds, collected from fruits at different developmental stages and subjected to post-harvest storage. Fruits harvested at 40, 55 and 70 days after anthesis (DAA) were stored at 25 °C, for 0, 6, 12 and 18 days. Seeds were evaluated for germination and accelerated aging tests. In addition, the activities of superoxide dismutase, catalase and peroxidase were determined. For both species, seed from fruits collected at 70 DAA, presenting red colour, have higher germination and vigour compared to the seeds harvested at 40 and 55 DAA. The harvest of the fruits on this stage is recommended for obtain high quality seeds. The after-ripening of Biquinho pepper seeds harvested at 55 DAA contribute to increase the germination potential of the seed, while for Malagueta seeds this procedure has little benefit. The catalase enzyme has great potential to monitor the physiological quality of Biquinho and Malagueta pepper seeds; low activity of this enzyme in seeds during the fruits after-ripening is related to better physiological quality.