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Physiological quality of habanero pepper (Capisicum chinense) seeds based on development and drying process. Repositório Alice
SANTOS, H. O. dos; DUTRA, S. M. F.; PEREIRA, R. W.; PIRES, R. M. De O.; VON PINHO, E. V. de R.; ROSA, S. D. V. F. da; CARVALHO, L. M. de.
The objective in this research was to study the physiological and biochemical alterations in habanero pepper during the development and after the natural and controlled drying. The experiments were conducted at Seeds Laboratory and in the experimental area of Agriculture Department at Universidade Federal de Lavras (UFLA). The fruits were harvested in four stages of development, being these E1-49, E2- 56, E3- 63 and E4- 70 days after anthesis. After harvest, parts of fruits were kept at rest for seven days. The seeds extracted from the fruits in different periods of harvest were submitted to two methods of drying: artificial drying at 35°C, and natural drying on shadow until 9% of water content. The performance of seeds under different treatments was...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Capsicum chinense Jacquin; Seeds formation; Vigor of seeds.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1065195
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