甜椒果實成熟期與後熟作用對種子活力與呼吸率之影響

Effects of Fruit Maturity and Post Harvest Ripening on Seed Viability and Respiration of Sweet Pepper

10.6964/JCSHS.198412.0232

潘文祥(Wen-Shyang Pan)；張武男(Woo-Nang Chang)

中國園藝

30卷4期（1984 / 12 / 01）

232 - 237

繁體中文

後熟處理可提高甜椒(Capsicum frutescens L. var. grossum)種子發芽率。春作果實後熟處理後，加州王轉色果由0增加至65.0%，紅熟果由13.8%增加至76.3%；路畔金轉色果由0增加至52.5%，紅熟果由65.0%增加至83.8%。秋作果實後熟以加州王品種較爲顯著，路畔金之轉色果與紅熟果則因無後熟處理之種子發芽率已達93.3%與100%，故後熟與無後熟處理，對發芽率並無顯著差異。調查發芽率與呼吸率之相關關係指出浸潤初期春作與秋作二者均呈負相關關係，但浸潤6天（秋作）或7天（春作）後則呈正相關關係。

Post ripening of detached sweet pepper (Capsicum frutescens L. var. grossum) fruit will enhance seed germination ability. In spring crop, the germination percentage of cultivar California Wonder of post ripening fruit which harvested at turning stage is increased from 0 to 65.0% and the red matured fruit is increased from 13.8% to 76.2%. The percent seed germination of the turning stage fruit of cultivar Ruby King with post ripening treatment is increased from 0 to 52.5% and the red matured fruit is increased from 65.0% to 83.8%. The improvement of percent seed germination is only significant for cultivar California Wonder in fall crop. Since the seed viablity of cultivar Ruby King obtained at turning and red matured stage have reached 93% and 100%, respectively, so that the importance of seed germination ability by post ripening treatment is not evident. The correlation coefficient between percent germination and respiration rate indicated that there is a significant negative correlation in early stage of seed incubation then turn into a positive correlation after 6 or 7 days of seed incubation.