STUDIES ON THE EFFECT OF CAPSAICIN OLEORESIN ON SEED QUALITY AND STORABILITY OF SELECTED VEGETABLE SEEDS
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Date
40584
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Publisher
University of Agricultural Sciences GKVK, Bangalore
Abstract
In the present study the vegetable seeds viz., Amaranthus, Carrot,
Chilli, Onion, Radish and Watermelon were permeated with capsaicinoleoresin
via organic solvents and evaluated for their seed quality
parameters. High quality seeds responded negatively (10-40% reduction
in germination) to the Capsaicin Oleoresin permeation. Among the source
of capsaicin oleoresin extracts Capsicum frutescens with high capsaicin
was profound negative effect compared to Capsaicin Oleoresin from C.
annuum. However, among solvents used for capsaicin oleoresin
extraction and permeation acetone recorded highest reduction of seed
germination in Amaranthus, Chilli and Onion to extent of 15-40 per cent.
While Carrot and Watermelon permeated seeds showed 20-30 per cent
reduction in germination compared to that of non permeated dry seeds.
Increase in fresh ungerminated seeds (FUS) was evident upon capsaicin
oleoresin permeation in all the crops except Radish. The response of
other quality parameters were as similar to that of the germination
results. While, the chilli seeds subjected to six days of accelerated ageing
and then permeated with capsaicin oleoresin through acetone recorded
increased germination from 30 to 50 per cent showing the evidence of its
antioxidant property. Capsaicin Oleoresin permeated seeds through
organic solvents recorded decrease in seed infection percentage with an
increase in Capsaicin-Oleoresin concentration in all the crops as a result
of its antifungal property. However, these properties of Capsaicin-
Oleoresin are better exhibited in chilli seeds and onion was found highly
sensitive for Capsaicin-Oleoresin permeation and radish showed no
response.