The quality of seeds of different cultivars of pepper (Capsicum annuum Linn.) processed by different methods

Abstract

Most pepper farmers especially in developing countries rely more on seeds of previous year’s harvest to raise subsequent crops and such seeds are normally processed similarly irrespective of cultivar differences. Information is scanty on seed quality variability that may exist among the various cultivars and processing methods. It has been observed that improper processing (seed extraction and drying) methods lead to low and slow seed germination. It is therefore, necessary to determine the quality response of different cultivars to seed extraction and drying methods. An investigation was conducted at the Federal University of Technology, Minna, to determine the effect of two extraction methods (extraction of seeds from wet ripe fruits followed by drying (EI) and extraction of seeds from dry fruits (E2) and two drying methods (in the sun-D1 and in the shade-D2) on seed quality of six pepper (Capsicum annum L.) cultivars. The study was a 2 X 2 X 6 factorial experiment conducted using the Complete Randomised Design. Seeds of cultivar ‘Shombo-Dan Guru’ generally recorded significantly higher germination percentage and germination index (GI) and maintained viability for a longer period compared to the other cultivars; poor performance were recorded in seeds of cultivar ‘Tatashe-Dan kano. Air-drying resulted in significantly higher and faster germination than sun-drying all through the storage period. The study revealed that longevity was better maintained when seeds of different pepper cultivars were extracted from fresh fruit and afterwards air-added. Significant interaction effects of cultivar, extraction and seed drying methods were also recorded. Freshly processed seeds exhibited some dormancy which was lost with ageing. It can therefore, be concluded from this study that, except in cv. SB-DGU, it is not advisable to extract seed from sun-dried pepper fruits. Seeds should be preferably extracted from red-ripe freshly harvested fruits by air-drying