Maturidade fisiológica e dessecação de sementes de Physalis angulata L.

Abstract

The appropriate way to propagate the Physalis angulata is through the cultivation of the seed. The quality of the seed must be physiological qualities. This kind of quality is achieved thanks to the level of water during the storage process. The objective of this study is to determine physiological maturity and level of tolerance to the drying process of the Physalis Angulata L. The work has been done at the germination Laboratory of The State University of Feira de Santana. The process of work included labeling flowers at anthesis daily until obtained so many fruits that enough for the evaluation. The fruits were collected during the process at day 15, 22, 29, 36 and 43 beyond the anthesis (DAA). After all 50 sample fruits were tested according to observing length, diameter, fresh weight, epicarp color, total soluble solids, number and weight of the seems by each fruit. To determinate the quality of the seeds in different maturing periods, the seeds were freshly harvested and after the drying process at room temperature for 72 hours it was judged by the level of water, the weight of dry matter, germination and emergence of the plants. The limit of tolerance to drying process was evaluated through two speed of desiccation, slow and quick, to determinate the percentage of seeds was germinated, synchronicity and the average time of germination. It was checked what the physiological maturity of the seeds was accomplished at 36 DAA when the maximum collection of dry matter happened, the level of germination was 99%, the emergence was 66%, the fruits were showed with the purple color and the epicarp was yellow. In this period has not done a substantial increase of the fruit size, weight and total soluble solids indicating that the harvesting period can happen from this point. The speed of desiccation didn’t change the level of germination and the health of seeds as well as average time, synchronicity, those moreover tolerated low water content.