PEPPER SEED TREATMENT FOR LOW-TEMPERATURE GERMINATION

Abstract

Low-temperature germination and emergence of pepper (Capsicum annum L.) seed was accelerated by imbibition in salt (KNO 3 + K 3 PO 4 ∙H 2 O) and PEG solutions at 20 °C. Salt-treated seed had a faster rate of germination and emergence than PEG-treated seed. The stimulating effect of salt solutions on germination was most marked at 12.5 °C. At this temperature, time to 50% germination was up to 14 days less for treated seed than for untreated seed. Similar effects were noted on emergence at 17.5/7.5 °C and 20/10 °C, day/night temperatures. Imbibed seed emerged up to 6 days earlier than untreated seed. The concentration of the salt solution determined the duration of the treatment period. Surface drying the seed at room temperature for 1 day prior to sowing resulted in only a slight reduction on advancement of rate of germination and emergence. Drying followed by storage for up to 21 days did not markedly reduce the beneficial effect on germination and emergence of seeds imbibed in a 1.5% solution, but, for seeds imbibed in water or dilute salt solutions, most of the effect on stimulating germination and emergence was lost by drying for 7 days.Key words: Capsicum annum, osmoconditioning, KNO 3 + K 3 PO 4 ∙H 2 O, polyethylene glycol, germination, emergence