Standardisation of seed processing techniques in chilli (Capsicum annuumL.)

Abstract

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.