Effect of fruit maturity, seed processing and storage methods on seed quality of ash gourd (Benincasa hispida Thumb.)
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Date
1996
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Department Of Olericulture, College Of Horticulture, Vellanikkara
Abstract
Studies on seed quality parameters in ash gourd cv. BH-21 were undertaken in the Department of Olericulture, College of Horticulture, Vellanikkara during 1994-95 to fix the optimum fruit maturity stage and to standardise the best seed processing and storage methods for prolonging the viability and getting maximum seed quality.
Investigation on physiological maturity of seeds indicated that maximum fruit size ie., weight, volume, length and diameter of fruits was attained by 30 days in rainy season, while it took 40 days in summer season. The dry weight of seeds, seed germination and vigour were attained maximum by about 70 d.a.a. in both,the seasons. Morphological variation of fruits from 45 d.a.a. was negligible. Withering of vines has started at this stage and completed by 70 d.a.a. This is the optimum stage for harvesting fruits for seed extraction.
The pattern of seed development had three distinct phases - structural development phase, upto 30-40 days; seed development phase, upto 50-55 days; and finally seed maturity phase, upto 65-70 days. Physiological maturity of seeds was achieved in the last phase.
Seed quality was found to be influenced by the methods of seed extraction whereas different drying methods had no significant effect on various seed quality parameters. Seeds extracted manually and fermenting the pulp for 48 hours was found to be the best for getting seeds without damage and in maintaining high viability and vigour of seeds during storage. In machine extraction 3-4.5% seed damage was observed. Seeds obtained from machine extraction combined with 1% or 2% HC1 for 30 minutes showed a higher germination percentage. Alkali method of seed extraction using 1% NaOH equal to the weight of the pulp was deleterious to seed germination and storability.
Storage of intact fruits for seed purpose was found to be an efficient method. The fruits should be stored for a minimum of three months to get satisfactory germination. The seeds from fruits stored for 11 months after harvest maintained high seed germination (82%) and vigour (1410) indicating the effectiveness of fruit storage in maintaining seed quality.
The results of the seed storage studies indicated that packing seeds in moisture impervious 700 gauge polythene bag was the best in maintaining high germination, vigour and dehydrogenase activity during storage. Brown paper bag and gada cloth bags were not suitable to maintain the seed viability. Among the different seed treatments tried, captan @ 2.5 g per kg of seeds was found to be most effective in maintaining high seed germination, vigour and dehydrogenase enzyme activity. Therefore it could be concluded that for storing seeds under ambient temperature and relative humidity conditions, seeds should be treated with captan @ 2.5 g per kg seeds and should be stored in 700 gauge polythene bags.
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170913