Physical and physiological parameters of quality in seed produced at high temperature, influencing during different development stages

Abstract

Objective:
The quality of tomato seeds produced at high temperature (HT) during different phases of fruit development was evaluated in this research. Design/methodology/approach
:
Seeds of Moneymaker variety were sown in a ventilated greenhouse maned as (control treatment), (CT) with an average maximum temperature (TMP) of 31.5 ºC. It was used a second greenhouse with artificial heating (TMP of 36.5 ºC) for the heat treatments (HT). At the beginning of the anthesis of the fourth flower cluster; seven treatments were established: T1) fruits growing permanently in CT; T2) fruits transferred to HT between 5 d after anthesis (daa) and 12 daa, T3) fruits growing at HT from 12 to 24 daa; T4) 24-36 dda at HT; T5) 36-48 daa at HT; T6) 48-60 dda at HT; T7) from 60 daa to maturity established al HT.
Results:
The weight of one thousand seeds (WS) had a positive correlation with the seed length (R = 0.83 *), indicating that the increase in WS was mainly determined by a growth in length. Seed vigor was measured by germination after accelerated aging (AAG); thus germination and vigor were positively correlated with seed respiration during germination (0.62 * and 0.81 *, respectively). Limitations on study/implications: TA affected the second stage of seed development could decrease both the physical and physiological quality of tomato seeds. Findings/conclusions: The seeds produced by T7 had lower PS (2.99 g). T5 caused fewer seeds per fruit (120), germination (79.4%) and AAG (39.5%).