Determination of efficiency degrees on vigor and antioxidant content of after ripening treatment in eggplant seeds

Abstract

The research was carried out over a period of two years to study the effects of ripening treatments at different temperatures on the viability, vigour and antioxidant composition of seeds of eggplant varieties ‘Kemer 27’, ‘Aydın Siyahı’ and ‘Manisa Kır Çizgili’ harvested at different periods. In the study, the controlled deterioration tests were kept at two different moisture content and the measurements of the electrical conductivity test were carried out in four different times. Antioxidant analyses were conducted individually for each maturity period. In both years, there were statistically significant differences in all maturation treatments of the cultivars ‘Aydn Siyah’, ‘Kemer 27’, and ‘Manisa Kır Çizgili’ as determined by the controlled deterioration test with 18% and 20% seed moisture content, electrical conductivity, and antioxidant tests for all ripeness seed groups (p<0.05). In the germination test of the control group seeds at 30 °C, the best results were between 58% and 99%, while the highest germination rates at the end of the controlled deterioration test ranged between 97% and 100%. After analysing the test results, it was found that the seed groups subjected to the 20/35 °C and 35 °C ripening processes performed better than the control group. Furthermore, it was found that the seeds obtained from the fruits harvested on the 75th day after anthesis (DAA) had higher viability than the other groups.

Keywords

• after ripening
• antioxidant
• ‘Aydın Siyahı’
• ‘Kemer 27’
• ‘Manisa Kır Çizgili’
• seed maturity