Liji PV
Standardisation Of Seed Processing Techniques In Chilli (Capsicum AnnuumL.) - Vellanikkara Department of Olericulture, College of Horticulture 1998
Studies on seed quality aspects of chilli var. Jwalasakhi and Ujwala were
undertaken in the Department of Olericulture, College of Horticulture, Vellanikkara
during 1997-98 to fix the optimum fruit maturity stage and to standardise the best seed
processing and storage methods for maintaining viability and getting maximum seed
quality.
Physiological maturity studies in variety Jwalasakhi indicated that fruits reached
maximum size by 30 d.a.a. The fresh weight of fruits was maximum at 35 d.a.a. and it
was on par with the fresh weight fruits at 30 and 40 d.a.a. So, vegetable harvest of this
fruits can be extended from 30 to 40 d.a.a. In the case of variety Ujwala, both fruit
length and fresh weight of fruits was maximum at 40 d.a.a. seeds of 45 days maturity
recorded the highest 1000 seed weight in variety Jwalasakhi and it was at 40 d.a.a. in
variety Ujwala.
Seed germination studies revealed that seeds of 45 day maturity recorded the
highest germination percentage. After six months storage seeds of 45 days maturity
recorded the maximum germination percentage. In general, speed of germination,
vigour index and seedling dry weight were maximum for seeds of 45-50 days maturity
and it is the optimum stage for harvesting fruits for seed extraction.
Seed quality was found to be influenced by different combinations of seed
extraction and fruit drying methods. Sundrying of fruits avoiding the peak hours and
hand extraction of seeds retained high viability and vigour of seeds during storage. Fruit
drying in mechanical drier was deleterious to the seed quality. Both machine and hand
extracted seeds of fruits-dried in mechanical drier recorded the lowest mean germination
percentage, speed of germination, vigour and seedling dry weight. High value for
electrical conductivity of seed leachate was recorded for the seeds from fruits dried using
mechanical drier.
The results of the seed storage studies indicated that seed germ inability of both
varieties was greater in seeds stored in paper bags and this might be due to the escape of
excess moisture released in seeds, during storage. Seed viability and storability are
largely dependent on the storage conditions and the air conditioned storage of seeds
recorded at the maximum germination percentage, speed of germination, seedling dry
weight in both chilli varieties and it was lowest for the seeds stored under ambient
conditions.
From this study it can be concluded that physiological maturity of seeds in chilli
var. Jwalasakhi and Ujwala is attained at 45-50 d.a.a. Hand extraction of seeds and
sundrying of well ripe fruits avoiding the peak hours maintained germination and
seedling vigour during storage. Air conditioned storage and paper containers were best
for maintaining the seed quality upto six months.
635.6 / LIJ/ST
Standardisation Of Seed Processing Techniques In Chilli (Capsicum AnnuumL.) - Vellanikkara Department of Olericulture, College of Horticulture 1998
Studies on seed quality aspects of chilli var. Jwalasakhi and Ujwala were
undertaken in the Department of Olericulture, College of Horticulture, Vellanikkara
during 1997-98 to fix the optimum fruit maturity stage and to standardise the best seed
processing and storage methods for maintaining viability and getting maximum seed
quality.
Physiological maturity studies in variety Jwalasakhi indicated that fruits reached
maximum size by 30 d.a.a. The fresh weight of fruits was maximum at 35 d.a.a. and it
was on par with the fresh weight fruits at 30 and 40 d.a.a. So, vegetable harvest of this
fruits can be extended from 30 to 40 d.a.a. In the case of variety Ujwala, both fruit
length and fresh weight of fruits was maximum at 40 d.a.a. seeds of 45 days maturity
recorded the highest 1000 seed weight in variety Jwalasakhi and it was at 40 d.a.a. in
variety Ujwala.
Seed germination studies revealed that seeds of 45 day maturity recorded the
highest germination percentage. After six months storage seeds of 45 days maturity
recorded the maximum germination percentage. In general, speed of germination,
vigour index and seedling dry weight were maximum for seeds of 45-50 days maturity
and it is the optimum stage for harvesting fruits for seed extraction.
Seed quality was found to be influenced by different combinations of seed
extraction and fruit drying methods. Sundrying of fruits avoiding the peak hours and
hand extraction of seeds retained high viability and vigour of seeds during storage. Fruit
drying in mechanical drier was deleterious to the seed quality. Both machine and hand
extracted seeds of fruits-dried in mechanical drier recorded the lowest mean germination
percentage, speed of germination, vigour and seedling dry weight. High value for
electrical conductivity of seed leachate was recorded for the seeds from fruits dried using
mechanical drier.
The results of the seed storage studies indicated that seed germ inability of both
varieties was greater in seeds stored in paper bags and this might be due to the escape of
excess moisture released in seeds, during storage. Seed viability and storability are
largely dependent on the storage conditions and the air conditioned storage of seeds
recorded at the maximum germination percentage, speed of germination, seedling dry
weight in both chilli varieties and it was lowest for the seeds stored under ambient
conditions.
From this study it can be concluded that physiological maturity of seeds in chilli
var. Jwalasakhi and Ujwala is attained at 45-50 d.a.a. Hand extraction of seeds and
sundrying of well ripe fruits avoiding the peak hours maintained germination and
seedling vigour during storage. Air conditioned storage and paper containers were best
for maintaining the seed quality upto six months.
635.6 / LIJ/ST