Variation in degrees of dormancy in seeds between collections of chili pepper (Capsicum annuum var. glabriusculum)

  • Anaid Cano-Vázquez Postgrado en Recursos Genéticos y Productividad-Fisiología Vegetal, Colegio de Postgraduados, Campus Montecillo
  • Ma. Cristina López-Peralta Postgrado en Recursos Genéticos y Productividad-Fisiología Vegetal, Colegio de Postgraduados, Campus Montecillo
  • Hilda A. Zavaleta-Mancera Postgrado en Botánica, Colegio de Postgraduados, Campus Montecillo
  • Nicacio Cruz-Huerta Postgrado en Recursos Genéticos y Productividad-Fisiología Vegetal, Colegio de Postgraduados, Campus Montecillo
  • Iván Ramírez-Ramírez Postgrado en Recursos Genéticos y Productividad-Fisiología Vegetal, Colegio de Postgraduados, Campus Montecillo
  • Alfonso Gardea-Béjar Centro de Investigación en Alimentación y Desarrollo, A.C.
  • Víctor A. González-Hernández Postgrado en Recursos Genéticos y Productividad-Fisiología Vegetal, Colegio de Postgraduados, Campus Montecillo
keywords: dormancy, germination, gibberellic acid, imbibition

Abstract

Chile piquin (Capsicum annuum cv. glabriusculum) consumed in México is usually harvested from wild grown plants. This activity might threaten the genetic diversity in this species. However, chile piquin germination has traditionally been difficult for intensive greenhouse sowing. The causes for such behavior are unknown. Accessions from seven production zones in the country and Southern USA were collected, and studied. Morphological studies determined there are no significant morphological differences or barriers among accessions that might prevent seed germination. An imbibition kinetic study showed no limitations for water penetration into seed tissues. Yet the seed germination rate varied among the 16 accessions (0 to 66%) with an average of 15%. Seed conditioning with AG3 at 5,000 ppm increased mean germination rate to 59% in 14 out of 16 accessions. Hydrogen peroxide and potassium nitrate did not increase germination rates of viable seeds, except on two and four accessions, respectively. This work corroborates that chile piquin seed germination is restricted by physiological dormancy that giberellic acid pre-conditioning can overcome with varying degrees among accessions.

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Variation in degrees of dormancy in seeds between collections of chili pepper (<em>Capsicum annuum</em> var. <em>glabriusculum</em>)
Published
2015-02-15
How to Cite
Cano-Vázquez, A., López-Peralta, M. C., Zavaleta-Mancera, H. A., Cruz-Huerta, N., Ramírez-Ramírez, I., Gardea-Béjar, A., & González-Hernández, V. A. (2015). Variation in degrees of dormancy in seeds between collections of chili pepper (Capsicum annuum var. glabriusculum). Botanical Sciences, 93(1), 175-184. https://doi.org/10.17129/botsci.138
Section
PHYSIOLOGY / FISIOLOGÍA