甜椒果實成熟度與後熟作用對種子品質與活力之影響

Effect of Fruit Maturity and Post Harvest Ripening on Seed Quality and Viability of Sweet Pepper, Capsicum frutescens L. var. Grossum

甜椒轉色期果實種子含水量顯著較紅熟果實與經後熟處理者高。千粒鮮重於轉色期時較輕，隨成熟期與後熟處理而呈顯著增加；並以秋作採收之加州王品種最顯著，其種子含水量與千粒鮮重均較春作為高。春秋二作採收種子發芽率，以轉色期果實為最低，春作為5.3至12%，秋作為31.3至58.1%。春作於紅熟期時發芽率達最高為77.3至83.5%，後熟並示能增加發芽率。秋作以紅熟果經後熟之種子，發芽率達最高，達97.5至100%。種子發芽天數以轉色期果實春作之7.6至9.8天與秋作之14.4自16天最長；紅熟果經後熟種子最短，春作約5.6天，秋作約6.1天。種子重與發芽率呈正相關關係，與發芽日數呈負相關關係。

Seed moisture content of sweet pepper at turning stage fruit is significantly higher than seeds from red matured fruit or fruit after poet ripening. Thousand seed weight increased with maturity of fruit, California Wonder harvested in fall showed higher moisture content and seed weight than the spring crop. Germination rate of turning stage fruit are 5.3 to 12% and 31.3 to 58.1% in spring and fall crop, respectively. Spring crop showed the highest percent seed germination of 77.3 to 83.5% at red matured stage, while post ripening treatment did not increase the germination rate. In fall crop, fruit harvest at red matured stage with post ripening for 10 days had the highest seed germination of 97.5 to 100%. Seeds from turning stage fruit required longer germination time. Percent germination is positively correlated to seed weight but was negatively correlated to germination time.