Effects of Ultra-drying and Storage Oxygen Concentrations on Hot-chili Seed Quality after Storage
Keywords:
storability, vigor, lipid peroxidation, membrane degradationAbstract
The objective of this research was to explore an energy-saving method to store hot-chili seed without using a cold storage room by using ultra-dry seed moisture and low-O2 storage atmosphere. The 4 x 2 factorial in a completely randomized design with 4 replications was used. Factor A consisted of 4 seed moisture content (SMC) levels namely, 2, 4, 6 and 8% and factor B consisted of 2 storage oxygen concentrations namely, 10 and 21%. Hot-chili seeds cv. TVRC 365 from the Tropical Vegetable Research Center, Kasetsart University with initial germination percentage of 96.5% and seed moisture of 8% fresh weight basis (FWB) were subjected to ultra-drying by using saturated salt solutions to lower seed moisture to desirable levels prior to placing inside air-tight jars filled with air containing 10% and 21% O2 and stored in a cooler cabinet controlled temperature at 25 °C for 10 months. The results revealed that after 10 months in storage, the highest laboratory germination, greenhouse germination, and germination after a controlled deterioration test, superoxide dismutase (SOD) and catalase (CAT) enzyme activities and lowest membrane electrolyte leakage, malondialdehyde and hydrogen peroxide contents was found in the hot-chili seed with 2% SMC stored under 21% O2 atmosphere while under 10% O2 atmosphere, it was found in hot-chili seed with 4% SMC. These results suggest an economic potential to store hot-chili seed at ambient temperature of 25 °C
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