Gibberellic Acid in the Germination of “Achilito” Chili Pepper Seeds (Capsicum annuum L.)

Resumen

Objective: To evaluate the effect of gibberellic acid on the germination percentage of “Achilito” chili pepper seeds (Capsicum annuum L.). Design/methodology/approach: Seeds obtained from ripe fruits collected in Cuicatlán, Oaxaca, were disinfected using Tween 20, 70% alcohol, and distilled water. Six treatments were evaluated: T1, water at room temperature; T2, T3, T4, and T5, gibberellic acid at 10, 100, 250, and 500 mg L⁻¹, respectively; and T6, water at 80 °C for 5 min. Twenty seeds per replicate were placed in Petri dishes and incubated for 14 days. Germination was recorded daily, considering as germinated those seeds with radicles ≥ 2 mm. Germination percentage (GP) was determined for this variable. Data were analyzed under a completely randomized design using Tukey’s test (α ≤ 0.05). Mean germination time (MGT) and the percentage of dead seeds (DS) were also evaluated. Results: The best germination response of “Achilito” seeds (100%) was observed with 10 mg L⁻¹ of GA3, with an MGT of 3.27, indicating vigorous seedlings. Limitations on study/implications: The “Achilito” variety, native to Cuicatlán, Oaxaca, is highly valued in Oaxacan cuisine; however, its cultivation remains limited, which increases its market value and restricts its commercialization outside the state. This crop could represent an excellent production alternative. Findings/conclusions: The chili pepper species Capsicum annuum L. var. “Achilito” shows no evidence of genetic improvement. Gibberellic acid at a concentration of 20 mg L⁻¹ promotes 100% germination after 11 days. The use of GA3 at 500 mg L⁻¹ resulted in fungal growth.