Vacuum Versus Open Air Storage for Pepper (Capsicum annuum L.) Seed Longevity with Low Temperature and Seed Moisture Content Over 48 Months

Abstract

This study was carried out to test the effect of vacuum and open-air storage on seed germination, oil content, and sugar contents of four pepper cultivars. Seeds were stored at 13°C with 35% relative humidity over 48 months in vacuum packets or in perforated cheese cloth in a storage room. Seed samples were examined at 12, 24, 36 and 48 months. Seed germination, oil content and sugar contents were determined. Seed germination declined gradually as storage time extended. Vacuum storage had significantly higher (P<0.05) germination than oxygen storage after 48 months of storage for all cultivars. Differences between the two storage methods were not significant for the other samples, except Yaglik in which vacuum storage had higher values from 24 months onwards during storage. Total oil content declined in all cultivars but the decline was faster in seeds stored in the open air. A similar trend was also observed for sugar contents. Seeds stored in the presence of oxygen lost sugar content faster than vacuum-stored seeds. Results indicated that storage with vacuum conditions (no oxygen) extended the longevity of pepper seeds.