International Research Journal of Plant Science (ISSN: 2141-5447) Vol. 4(4) pp. 103-108, April, 2013
Available online http://www.interesjournals.org/IRJPS
Copyright © 2013 International Research Journals
Full Length Research Paper
Behaviour of Pepper Cultivar (Capsicum annum) to
Seed Development, Maturation, Dormancy and Vigour
1
Yisa, P. Z., 2Oladiran, J. A., 3Kolo, D. H., *4Ahmed, M., 1Tswanya, M.N and 4Nda, S.L
1
Department of Agricultural Technology, Niger State College of Agriculture, Mokwa
2
Department Crop Production, Federal University of Technology, Minna
3
Department of Nutrition, Federal College of Freshwaters and Fisheries, New Bussa
4
Department of Agricultural Technology, Federal College of Freshwaters and Fisheries, New Bussa
Abstract
‘Tswanboa’ and ‘Yiringi’ cultivars of pepper (Capsicum annuum) were grown at the Department of Crop
Production experimental site of Federal University of Technology, Minna. The effects of harvesting
fruits at different ages after anthesis on fruit, seed attributes and seed germination, were studied. Fruits
were harvested at 12, 16, 20, 24, 28, 32, 36, 40, 44 and 48 days after anthesis. Parameters such as fruit
length, fruit diameter, fruit fresh weight, fresh seed weight, dry seed weight, 100-seed weight and seed
germination were measured. The results of this study revealed a general increase in dry seed weight
per fruit and 100-seed weight in the two cultivars. Pepper seeds extracted from fruits 48 days after
anthesis in both cultivars gave higher percentage germination than those from fruits harvested at
earlier stages when the test was carried out immediately after harvest. When seeds were stored for six
weeks after harvest, a decline in viability was recorded in cvar. ‘Tswanboa’ while an improvement in
germination (attributed to dormancy depletion) was recorded in cvar. ‘Yiringi’. In both cultivars, seed
from fully ripe fruits still gave the highest germination after storage.
Keywords: Seed development, maturation, dormancy, vigour, ‘’Tswanboa’ and ‘Yiringi’ cultivars
INTRODUCTION
Pepper belongs to the Solanacea family of vegetables
grown for their fruits. Examples of cultivated species
include: Capsicum annuum, Capsicum frutescens,
Capsicum chinese, Capsicum pendulum and Capsicum
pubescens (Maessiaen, 1992). All Capsicum is of
American origin but are now widely spread throughout
the tropics and sub-tropics (Gibbon and Pain, 1985).
Bassette (1986), traced the origin of cultivated plants and
concluded the lack of reference to the genus in ancient
languages that no Capsicum was indigenous to the old
world. The Portuguese were believed to have carried
Capsicum from Brazil to India prior to 1885 and
cultivation was reported in China during the late 1700s
the author reported.
Pepper can thrive over a wide range of soil types.
*Corresponding Author Email: grace_ahmed@yahoo.com
Fertile loam soils with a high level of organic material and
adequate reserves of essential elements are preferable
(Rice et al., 1986). Capsicum peppers are grown from
sea level to 6,000 ft or more in the tropics. They are killed
by frost. They are usually rain-fed crop, with a rainfall of
60-120cm, too heavy a rainfall is detrimental as it leads to
a poor fruit set and rotting of the fruits. Water logging
even for a short time causes leaf shedding (Purseglove,
1986). Maessiaen, (1992) reported that optimum
temperatures for the growth of peppers are in the range
0
of 16-26 C. According to the author, Pepper can be
adapted to high temperatures, but excessive hot weather
may produce infertile pollen and reduce fruit set.
0
Temperature above 32 C may also cause excessive
transpiration resulting in dropping of buds, flowers and
0
fruits. A drop in temperature to below 16 C at flowering
may result in poor fruit set or seedless fruits and a pH of
5.5-6.6 is preferable (Rice et al., 1986).
Peppers of the genus Capsicum comprise a number
of varieties and sub- species and their uses reflect this
104 Int. Res. J. Plant Sci.
diversity. All forms are used as spices in ways which
depend on how pungent or ‘hot’ they are. The pungency
in itself depends on the amount of capsaicin (an organic
compound) within the plant (Gibbon and Pain, 1985).
Akinyosoye, (1976) also observed that pepper fruits are
generally very hot and are mixed with some West African
herbal medicines used to cure colds and fevers. The
objective of this work is to study the effect of fruit age on
fruit measurements and vigour in two varieties of Pepper
(Capsicum annuum).
MATERIALS AND METHODS
The study was carried out at the Department of Crop
Production experimental field and laboratory of Federal
University of Technology, Minna, Niger State during the
2000 and 2001 cropping seasons. Minna lies at latitude
0
1
0
1
9 37 North and longitude 6 33 East.
Seeds of pepper cultivars ‘Tswanboa’ and ‘Yiringi’
were sown into ten pots each in the nursery and watered
regularly. Weeds were hand-pulled as frequent as found
necessary. The seedlings were transplanted into the field
six weeks after sowing at a spacing of 75cm between
ridges and 60cm within ridges. Weed control was carried
out by hoeing. Two weeding were done at one month
interval. The first dose of N.P.K. 15: 10: 5 + 10% Calcium
was done using the ring method at 0.79g/stand. The
same method was used in the application of the second
dose of N.P.K. 15: 15:15 at 4.90g/stand one month after
the first application.
To ascertain the age of fruits at harvest, flowers were
tagged using tags prepared from cardboard papers. The
date at which each flower opened was written on the
tags. Fruits of Capsicum annuum cultivars ‘Yiringi’ and
‘Tswanboa’ were harvested at various ages, viz: 12, 16,
20, 24, 28, 32, 36, 40, 44 and 48 days after anthesis.
Seeds were extracted from freshly harvested fruits at
different ages. Following extraction, the seeds were
weighed fresh and dried in the shade and weighed. Other
parameters measured include; Fruit length, fruit girth,
fresh fruit weight and seed germination test carried out at
onset of storage and after six weeks of storage (in paper
envelopes at room temperature).
RESULTS AND DISCUSSION
Figure 1 shows that there was an initial increase in the
length of cvar. ‘Tswanboa’ fruits up to 24 days after
anthesis, beyond which a decline set in. The trend in the
changes in cvar. ‘Yiringi’ was not consistent. There was
also an initial increase in the diameter of ‘Tswanboa’
fruits followed by a decline. There was generally no
variation in the diameter of cvar. ‘Yiringi’ fruits.
In cvar. ‘Tswanboa’ there was an initial increase in
fruit fresh weight between 12 and 16 days followed by a
general decline in weight up to 36 days after anthesis
(Figure 2). There was however a dramatic improvement
as the fruits aged between 40 (0.8g) and 48 (1.11g) after
anthesis. In cvar. ‘Yiringi’ though there was no consistent
trend, a general decline in fruit weight was recorded.
Figure 3 shows the fresh seed weights of cvars.
‘Tswanboa’ and ‘Yiringi’. There was an initial increase in
fresh seed weights in the two cultivars until about 24 days
after anthesis, followed by a decline up to 36 days in
‘Tswanboa’ and about 44 days in ‘Yiringi’ beyond which
there was a sharp increase in weight in the two cultivars.
The dry seed weight of cvar. ‘Tswanboa’ generally
increased with fruit age (Figure 3). In cvar. ‘Yiringi’, there
was an initial increase followed by a period of general
stagnation between 36 and 44 days. A significant
increase was however recorded between 44 and 48
days. Figure 4 reveals that there was a general increase
in 100-seed weights of the two cultivars as the fruits
aged, with the seed from the fully-red stage (48 days
after anthesis ) being heavier than at earlier stages. 100seed weigts at 48 days after anthesis was 0.33g and
0.34g for ‘Tswanboa’ and ‘Yiringi’ respectively as against
0.14g and 0.11g at 16 days after anthesis. Figure 5
shows the percentage germination of ‘Tswanboa’ and
‘Yiringi’ seeds harvested at the various intervals after
anthesis. The results revealed that germination did not
occur in seeds harvested earlier than 36 days after
anthesis in both cultivars. Viability development however
became noticeable as from 36 days in both cultivars with
a maximum of 56% and 48% at 48 days in cvar.
‘Tswanboa’ and ‘Yiringi’ respectively. The germination
test carried out after six weeks of storage showed that no
germination occurred in seeds harvested earlier than 40
days after anthesis in cvar. ‘Tswanboa’. Overall, a
general decline in variability had set in following storage
such that the percentage viability of seed extracted from
fruits 48 days after anthesis had reduced to 33% from
earlier recorded percentage of 56. The opposite was the
case in cvar. ‘Yiringi’ in which viability of seed harvested
48 days after anthesis increased to 64%.
The lack of significant differences in the fruit lengths
of cvar. ‘Tswanboa’ in this study suggests that no
appreciable changes in this attribute should be expected
as from 12 days after anthesis. The inconsistency in the
changes in the length of cvar. ‘Yiringi’ fruit suggest that
fruit age may not have any significant influence on the
fruit length within the period of the study (i.e 12 to 48
days after anthesis ). Also, fruit diameter may not be
expected to vary much as from about 20 days in cvar.
‘Tswanboa’ and as from about 12 days in ‘Yiringi’.
The increase in fruit weight in cvar. ‘Tswanboa’ with
age is an expected trend as more and more reserves are
expected to be accumulated by a fruit with age. Following
this stage, the decline in mean fruit weight recorded in
cvar. ‘Tswanboa’ and almost all through in cvar. ‘Yiringi’
Yisa et al. 105
Figure 1. Changes in fruit length and diameter in Cv. Tswanboa and
Yiringi
Figure 2. Changes in fruit fresh weight (g) in Cv. Tswanboa and Yiringi
106 Int. Res. J. Plant Sci.
Figure 3. Changes in fresh and dry seed weights
in Cv. Tswanboa and Yiringi
Figure 4. Changes in 100-seed weight (g) in Cv. Tswanboa and
Yiringi
Yisa et al. 107
Figure 5. Changes in seed germination percentages in Cv.
Tswanboa and Yiringi
up to 36/40 days after anthesis may be due to the
increase in the number of flowers/fruits per plant which
meant that the available photosynthate, soil nutrient and
water would have to spread out thinly amongst the fruits
being carried by a plant. The subsequent increase in fruit
weight may be a reflection of larger amount of reserves
made available to each fruits since fewer fruits were
being carried per plant at this period following harvesting
at earlier stages.
The initial increase in fresh seed weight in two
cultivars must have been due to accumulation of food
reserve. The continuous decline in fresh seed weight
between 24 and 36 days in cvar. ‘Tswanboa’ and 24 and
about 44 days in cvar. ‘Yiringi’, may be an indication of
seed dehydration. However, subsequent improvement in
fresh seed weight between 40 and 48 days after anthesis
may be to further accumulation of reserve at a period
when fewer fruits were borne by the mother plant.
The general increase in dry seed weight and 100seed weight throughout the period of maturation suggests
that the seed may be a stronger physiological sink than
all other fruit tissues and therefore accumulated dry
matter continuously. Quagliotti et al., (1981) and Oladiran
and Akanmu (2000) reported a significant improvement in
the seed weight of pepper and tomato respectively when
seeds were extracted from fully mature fruits compared to
earlier stages. Haruna (2000) also got heavier seeds
from red-ripe pepper fruits compared to less ripe stages.
Results from this study also showed that seeds from
fully mature fruits germinated better than those from other
developmental stages. This agrees with findings of
Quagliott et al., (1981) who reported a significant
improvement in the germination of pepper seeds
extracted from market-ripe fruits compared to those from
green-ripe ones. Some other workers have also reported
a relationship between vigour and the stage at which a
fruit was harvested. Randle and Honma (1981) reported
that the more ripen the fruit that provided the seeds, the
earlier the germination occurred. Sundstron et al., (1987)
working with cultivar ‘Tabasco’ (Capsicum frutescens L)
also observed that seeds taken from fully ripe fruits had
greater germination rates than those obtained from
orange coloured fruits. Belleti and Quagliotti (1991) also
reported that, the highest percentage of seed germination
can be obtained from full (red or yellow) coloured fruit
(market ripeness in Italy) rather than from green berries.
Oladiran (1986) recorded a better germination in
Corchorus olitorius seeds extracted from brown fruits
compared to seeds from green fruits. Although seed
percentage from all fruit stages declined following six
108 Int. Res. J. Plant Sci.
weeks of storage in cvar. ‘Tswanboa’, seeds extracted at
48 days after anthesis still gave the highest germination.
Belletti and Quagliotti (1991) warned that for the viability
to be maintained for any length of time, seeds must be
extracted from mature fruits. Contrary to the result in
cvar. ‘Tswanboa’, germination generally improved after
the seeds of cvar. ‘Yiringi’ were stored for six weeks. This
must have been due to dormancy depletion (Ferner
1980; Ellis and Robert, 1980; Forsynth and Brown, 1982;
Oladiran and Agunbiade, 2000).
CONCLUSION
It can be inferred from this study that the stage of fruit
development at harvest had a profound influence on the
ability of pepper seeds to germinate and that fully-ripe
fruits resulted in the highest germination. Pepper fruits of
cultivars ‘Tswanboa’ and ‘Yiringi’ should be allowed to
fully ripe on the mother plant before they are harvested to
ensure the production of good quality seeds.
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