Dr. Kutay Coşkun YILDIRIM Dr. Ibrahim DEMIR · Seed Quality Development in Pepper (Capsicum annuum...

Seed Quality Development in Pepper (Capsicum annuum L.) grown in Organic and Conventional

Cultivation Systems

a Atatürk Horticultural Central Research Institute Yalova/TURKEY, b University of Ankara, Faculty of Agric., Horticultural Depart. Ankara/TURKEY 1/27

Dr. Kutay Coşkun YILDIRIMa,*

Dr. Ibrahim DEMIRb

Introduction

Seed Quality Development in Pepper (Capsicum annuum L.) grown in Organic and Conventional Cultivation Systems 2/27

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World’s pepper production is 32 million tons (Anonymous 2014)

Pepper production of Turkey is 2.4 million tons (7.5% of world production)

A total of 60.523 kg (1.7% of world production) of pepper seeds were

produced in 2015, in Turkey.

Seed Quality Development in Pepper (Capsicum annuum L.) grown in Organic and Conventional Cultivation Systems

Introduction

Tomato 43%

Watermelon 13% Pepper

8%

Onion 7%

Other 29%

Turkey’s vegetable production (2018)

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Demand for organic seed is growing rapidly in recent years.

Sales of organic products were nearly $43 billion in 2015, an 11% increase compared to 2014.

Food share was $39.7 billion of this amount (Anonymous, 2016).

Seed Quality Development in Pepper (Capsicum annuum L.) grown in Organic and Conventional Cultivation Systems

Organic seed is the initial material for organic plant production.

Introduction

5 Seed Quality Development in Pepper (Capsicum annuum L.) grown in Organic and Conventional Cultivation Systems

Protecting the natural balance of the ecological system

soil sustainability biological challenges

a production method

Organic agriculture

increasing the quality of the product rather than

yield

Tasbasli et al. (2003)

Introduction


Why Pepper ?

Introduction

First studies for the production of organic vegetable seeds in TURKEY started at Atatürk Horticultural Central Research Institute in 2005 in tomato, pepper, okra, eggplant, Leek,

onion,watermelon, cabbage celert, lettuce.

Pepper seeds are seemingly more sensitive in terms of germination and emergence ability than the seeds of other vegetable species.

Özçoban and Demir (2002)


Introduction

Effect of pre-harvest growing factors

Using limited input during organic farming, so slower growing

Pepper Seed quality

The genetic structure of the pepper seeds,


Introduction

Pre-harvest growing factors Harvest time, seed maturation… Cultivation, seed drying etc. …


Introduction

The highest pepper seed quality was obtained from fruits of 65-70 DAA in conventional growing systems


Introduction

The purpose of the research then,

Does the optimum harvest time differ in organic pepper seed production ?

Determination of the optimum harvest time in organic pepper seed production

and compare the seed quality with conventional method,

Materials and Methods

Seed Quality Development in Pepper (Capsicum annuum L.) grown in Organic and Conventional Cultivation Systems 11



‘Gentasol’ organic liquid fertilizer (%30 total organic matter, %5 N, %3 K2O, %2 P2O5)

‘Ormin K’ potassium fertilizer (%30 K2O, %5 organic matter),

Base fertilization ‘Biofarm’ organic fertilizer

20:20:20 (N-P-K) fertilizer Potassium Sulfate (%50 K2O) Base fertilization 15:15:15 (N-P-K) fertilizer

Plant material Yalova Yağlık 28 open-pollinated pepper cultivar Produced in 2015-2016 vegetation

periods

In organic seed production In conventional seed production



Organic seed production site Conventional seed production site



The seedlings was transplanted beginning of May with four replicates and each replicate

has 150 plants. Flowering began in the first weeks of June. Following this, labelling of the flowers was

carried out with daily checks.

Flower tagging



Table 1. Problems and precautions during production

Problems Precautions

Organic parcel Conventional parcel

Sclerotium rolfsii (Soil-borne disease) Tricoderma Fungicide

Crow damage Bird repellent Bird repellent

Aphid Soap Insecticide

Weed Mulching Mulching

Table 2. Changes in air temperature values during vegetation periods of 2015 and 2016

Month Average temperature (°C)

Average highest temperature

(°C)

Average lowest temperature

(°C)

Instant highest temperature (°C)

Instant lowest temperature (°C)

2015 2016 2015 2016 2015 2016 2015 2016 2015 2016 March 9.0 11.3 12.5 15.4 5.5 6.7 20.5 24.9 -1.1 1.8 April 11.9 16.0 16.9 21.2 7.0 10.3 27.2 27.9 1.6 4.5 May 18.5 18.3 23.4 22.4 13.4 13.9 28.4 30.4 9.1 10.0 June 21.3 23.5 25.5 28.4 17.1 18.1 31.1 34.3 12.1 11.2 July 24.9 25.1 30.1 30.0 19.3 19.9 36.9 33.1 15.8 16.3 August 25.9 25.5 30.9 29.9 21.4 21.4 33.5 33.2 17.9 15.8 September 23.4 21.2 27.8 26.4 19.5 16.5 35.9 31.0 17.1 9.5 October 18.2 19.1 21.7 24.8 15.0 12.2 27.3 30.7 12.1 11.0



Drying of the seeds at 30 ºC, fan speed 1250 m3/h to about 7 % m.c.

Harvesting periods

Less mature 50±5 DAA

Mature 65±5 DAA

Over mature 80± 5DAA

In Organic and Conventional production systems



Field trials were done with randomized block design. The data were subjected to analysis of variance and the differences between the means were compared with the LSD test at 5% level.

Seed Quality Tests,

• Germination (%, 25 ºC, 14 d, dark) • Seedling emergence test (%, 23 ºC, 20 d, 16 h light, 70% R.H., normal seedling) • Controlled deterioration test (%, 45 ºC, 20% m.c., 48 h, normal seedling) • Mean germination and emergence time • Weight of 1000 seed (g)

(MG/ET= Σ n.D ) Σ n

Results



Results

Germination (%)

c

a a

b

a a

0

20

40

60

80

100

Immature Mature Over-mature

Ger

min

atio

n (%

)

2015 Organic Conv.

c

ab b

d

a ab


2016 Organic Conv.

Maturation stage


Results

c

a

b

c

a

b

0

20

40

60

80

100


Emer

genc

e (%

)

2015 Organic Conv.

b

a a

b a a


2016 Organic Conv.

Seedling emergence (%)

Maturation stage Demir ve Ellis (1992) 63-65 DAA Sarıyıldız (2003) 70-75 DAA

Vidigal vd. (2009) 60 DAA Nogueira vd. (2017) 51-60 DAA


Results

d

a a

c

a

b

0

20

40

60

80

100


Cont

rolle

d de

terio

ratio

n (%

)

2015 Organic Conv.

d

b b c

a b


2016 Organic Conv.

Controlled deterioration (%)

Maturation stage


Results

a

b c

a a

b

0

2

4

6

8


Mea

n ge

rmin

atio

n tim

e (d

ays)

2015 Organic Conv.

a b b

a b b


2016 Organic Conv.

Mean germination time (day)

Maturation stage


Results

b c

a a

c

a

0

2

4

6

8


Mea

n em

erge

nce

time

(day

s)

2015 Organic Conv.

a b

a a

b

a


2016 Organic Conv.

Mean emergence time (day)

Maturation stage Valdes ve Gray (1998) Demir ve Ellis (1992) Eken ve Mavi (2016)

dos Santos vd. (2016)


Results

d

a

cd c

a

b

4

6

8


Wei

ght o

f 100

0 se

ed (g

)

2015 Organic Conv.

a a

c

b a b


2016 Organic Conv.

Weight of 1000 seed (g)

Maturation stage Naik at al. (1996) Samarah (2005)

Demir and Okçu (2005)

Conclusion



Conclusion

Organic and conventional seeds are similar in terms of ideal harvesting period, which is mature harvesting period (65±5 DAA).

Similar results for seed viability and vigour were obtained in both years from organic and conventional seeds

Effect of production systems on seed vigour of both cultivars were not found. Hence we can conclude that organic and conventional seeds have the same quality.

For the production of pepper seeds, the interactions between production systems and harvesting periods must be take into account.

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Acknowledgement

Acknowledgement

Ministry of Agriculture and Forestry / TURKEY

University of Ankara

Değirmen eco-investment company for financial support

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Thank you for your kind attention

[email protected]

Dr. Kutay Coşkun YILDIRIM Dr. Ibrahim DEMIR · Seed Quality Development in Pepper (Capsicum annuum...

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