Seed Quality, and Fatty Acid and Sugar Contents of Pepper Seeds (Capsicum annuum L.) in Relation to Seed Development and Drying Temperatures

Authors : İbrahim DEMİR, Aziz TEKİN, Z Aytanga ÖKMEN, Gamze OKÇU, Burcu B KENANOĞLU

Pages : 529-536

View : 16 | Download : 11

Publication Date : 2008-12-01

Article Type : Research Paper

Abstract :This study was carried out in order to determine the effects of drying temperature insert ignore into journalissuearticles values(25, 35, and 45 °C); and the developmental stage insert ignore into journalissuearticles values(55, 65, 75, and 85 days after anthesis insert ignore into journalissuearticles values(DAA);); on germination, vigor, and the sugar insert ignore into journalissuearticles values(sucrose, glucose, fructose); and fatty acid contents of pepper seeds insert ignore into journalissuearticles values(Capsicum annuum L.); over 2 consecutive years. In seeds harvested at 75 DAA and after, seed viability and vigor were not influenced by drying at temperatures up to 45 °C. Linoleic acid insert ignore into journalissuearticles values(18:2); was the main fatty acid in pepper seeds, comprising 75-80% of total fatty acids. It was followed by oleic insert ignore into journalissuearticles values(18:1); and palmitic insert ignore into journalissuearticles values(16:0); as roughly 10%-12% and stearic insert ignore into journalissuearticles values(18:0); as 3%. The results indicated that drying seeds at different temperatures does not change fatty acid composition. Approximately 30% of the pepper seeds are constituted of sucrose, and this did not change with maturity level between 55 and 85 DAA, nor did it change at different drying temperatures. However, the levels of fructose and glucose gradually decreased as the developmental stage advanced and both were lower than 4% of total sugar at the final harvest. Seeds dried at 45 °C had lower amounts of sugar compared to those dried at 25 and 35 °C. Seed quality and fatty acid and sucrose composition do not change as long as the seeds are harvested within 75 DAA.
Keywords : Pepper, seed drying, seed development