Fruit biometrics and maturity on the quality of <i>Diospyros inconstans</i> Jacq. Seeds

This study aimed to evaluate the biometric characteristics of fruits and seeds of Diospyros inconstans Jacq., germination and formation of seedlings obtained from fruits at three maturity stages, subjected to different temperatures. Biometric data were obtained from 100 fruits and 100 seeds. The determining parameters in the biometry of the fruits were: length, width, mass and number of seeds/fruit and for the seeds: length, width, thickness and mass. In the germination test, a factorial scheme (3x4), three maturity stages (green, intermediate and reddish), and four temperatures (20, 25, 30 and 35 °C) were used. The analyzed variables were: germination, germination speed index (GSI), mean germination time (MGT), time to obtain 50% germination (t50), percentage of seedlings, length and dry mass of shoots and roots, and collar diameter. Fruits and seeds showed greater variation in the parameters fresh mass and number of seeds per fruit. The germination speed index was higher in seeds from reddish fruits, and seeds from green fruits originated better-developed seedlings. Temperatures of 25 and 30 °C are recommended for conducting the seed germination test at the three maturity stages.

Index terms:
maturity stages; native species; seed germination

Authorship

Laura Araujo Sanches ^* *Corresponding author laura_araujo_555@hotmail.com

Universidade Federal de Mato Grosso (UFMT), Departamento de Fitotecnia e Fitossanidade, 78060-900 - Cuiabá, MT, Brasil. Universidade Federal de Mato GrossoBrazilCuiabá, MT, BrazilUniversidade Federal de Mato Grosso (UFMT), Departamento de Fitotecnia e Fitossanidade, 78060-900 - Cuiabá, MT, Brasil.

http://orcid.org/0000-0002-7829-8842

Aline Bueno Ramalho

http://orcid.org/0000-0003-4246-7234

Elisangela Clarete Camili

http://orcid.org/0000-0002-4642-2511

Rosiane Alexandre Pena Guimarães

http://orcid.org/0000-0002-4259-6215

*Corresponding author
laura_araujo_555@hotmail.com

SCIMAGO INSTITUTIONS RANKINGS

Figures | Tables

Figures (8)
Tables (4)

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Figure 1
Maturity stages of Diospyros inconstans Jacq. fruits based on the visual color of the epicarp.

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Figure 2
Length (A), width (B), mass (C) and number of seeds per fruit (D) of Diospyros inconstans Jacq.

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Figure 3
Variation in the number of seeds per fruit, 1 to 6 seeds (A) and “failures” in the formation of seeds (B) of Diospyros inconstans Jacq., 2020. Red arrows indicate “failure” and white arrow indicates a formed seed.

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Figure 4
Length (A), width (B), thickness (C) and mass (D) of seeds of Diospyros inconstans Jacq.

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Figure 5
Spearman’s correlation (rS) of biometric characteristics of fruits and seeds of Diospyros inconstans Jacq.

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Figure 6
Germination frequencies of seeds from green fruits of Diospyros inconstans Jacq. under different temperatures. Vertical bars represent the mean germination time (MGT) of the seeds.

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Figure 7
Germination frequencies of seeds from intermediate fruits of Diospyros inconstans Jacq. under different temperatures. Vertical bars represent the mean germination time (MGT) of the seeds.

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Figure 8
Germination frequencies of seeds from reddish fruits of Diospyros inconstans Jacq. under different temperatures. Vertical bars represent the mean germination time (MGT) of the seeds.

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Table 1
Mean, standard deviation (SD) and coefficient of variation (CV) of the biometric variables of fruits and seeds of Diospyros inconstans Jacq.

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Table 2
Germination percentage, germination speed index (GSI), time to obtain 50% germination (t50) and percentage of formation of seedlings of Diospyros inconstans Jacq. grown from seeds obtained from fruits at three maturity stages, at constant temperatures.

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Table 3
Seedling formation, shoot length, root length, collar diameter and dry mass of seedlings of Diospyros inconstans Jacq. grown from seeds obtained from fruits at different maturity stages, at a temperature of 20 °C.

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Table 4
Shoot length, root length, collar diameter and dry mass of seedlings of Diospyros inconstans Jacq. grown from seeds obtained from fruits at different maturity stages, at temperatures of 25 and 30 °C, 2020.

Figure 1 Maturity stages of Diospyros inconstans Jacq. fruits based on the visual color of the epicarp.

Figure 2 Length (A), width (B), mass (C) and number of seeds per fruit (D) of Diospyros inconstans Jacq.

Figure 3 Variation in the number of seeds per fruit, 1 to 6 seeds (A) and “failures” in the formation of seeds (B) of Diospyros inconstans Jacq., 2020. Red arrows indicate “failure” and white arrow indicates a formed seed.

Figure 4 Length (A), width (B), thickness (C) and mass (D) of seeds of Diospyros inconstans Jacq.

Figure 5 Spearman’s correlation (rS) of biometric characteristics of fruits and seeds of Diospyros inconstans Jacq.

Figure 6 Germination frequencies of seeds from green fruits of Diospyros inconstans Jacq. under different temperatures. Vertical bars represent the mean germination time (MGT) of the seeds.

Figure 7 Germination frequencies of seeds from intermediate fruits of Diospyros inconstans Jacq. under different temperatures. Vertical bars represent the mean germination time (MGT) of the seeds.

Figure 8 Germination frequencies of seeds from reddish fruits of Diospyros inconstans Jacq. under different temperatures. Vertical bars represent the mean germination time (MGT) of the seeds.

Table 1 Mean, standard deviation (SD) and coefficient of variation (CV) of the biometric variables of fruits and seeds of Diospyros inconstans Jacq.

Characteristics	Mean	SD	CV (%)
Fruits
Length (mm)	17.63	1.55	8.78
Width (mm)	18.59	2.04	10.97
Fresh mass (g)	3.885	1.16	29.99
Number of seeds per fruit	3.81	1.79	46.99
Seeds
Length (mm)	13.67	1.15	8.42
Width (mm)	7.63	0.54	7.13
Thickness (mm)	4.61	0.44	9.53
Fresh mass (g)	0.3447	0.07	20.42

Table 2 Germination percentage, germination speed index (GSI), time to obtain 50% germination (t50) and percentage of formation of seedlings of Diospyros inconstans Jacq. grown from seeds obtained from fruits at three maturity stages, at constant temperatures.

Maturity stages	Temperatures (°C)				Means
Maturity stages	20	25	30	35	Means
	Germination (%)
Green	87.89 Bb	97.91 Aa	93.30 Aab	93.96 Aab	93.26 A
Intermediate	95.83 ABa	94.74 Aa	92.57 Aa	94.88 Aa	94.50 A
Reddish	96.00 Aa	95.92 Aa	97.00 Aa	93.96 Aa	95.71 A
Means	93.24 a	96.19 a	94.29 a	94.26 a
CV (%) = 4.93
Maturity stages	Temperatures (°C)				Means
Maturity stages	20	25	30	35	Means
	Seedlings (%)
Green	0.00 Ac	95.91 Aa	89.90 Aa	16.42 Ab	50.55 A
Intermediate	6.17 Ac	92.65 Aa	88.36 Aa	20.58 Ab	51.94 A
Reddish	10.00 Ab	93.92 Aa	96.00 Aa	15.13 Ab	53.76 A
Means	5.38 c	94.16 a	91.41 a	17.37 b
CV (%) 13.02
	GSI
Green	0.52 Ac	0.96 Aa	0.98 Ba	0.68 Bb	0.78 B
Intermediate	0.60 Ac	0.90 Aab	0.97 Ba	0.79 ABb	0.81 B
Reddish	0.64 Ac	0.98 Ab	1.15 Aa	0.85 Ab	0.90 A
Means	0.58 d	0.94 b	1.03 a	0.77 c
CV (%) = 8.69
	t50 (days)
Green	38.05 Ac	24.79 Aa	21.62 Aa	33.49 Bb	29.49 A
Intermediate	39.18 Ac	25.70 Aa	22.89 Aa	30.43 ABb	29.55 A
Reddish	38.60 Ac	24.35 Aa	21.11 Aa	28.60 Ab	28.16 A
Means	38.61 d	24.95 b	21.87 a	30.84 c
CV (%) = 6.56

Means followed by different lowercase letters in the rows and uppercase letters in the columns differ from each other by Tukey test (p<0.05). CV: coefficient of variation.

Table 3 Seedling formation, shoot length, root length, collar diameter and dry mass of seedlings of Diospyros inconstans Jacq. grown from seeds obtained from fruits at different maturity stages, at a temperature of 20 °C.

Maturity stages	S (%)	SL (cm)	RL (cm)	CD (mm)	DM (g.seedling^-1)
Green	78.94 A	3.49 A	7.72 A	1.30 A	0.0967 A
Intermediate	90.00 A	3.89 A	7.29 A	1.30 A	0.0890 AB
Reddish	84.62 A	3.73 A	7.02 A	1.24 A	0.0790 B
CV (%)	9.28	7.49	8.19	2.58	6.42

Percentage of seedlings formed (S), shoot length (SL), root length (RL), collar diameter (CD), seedling dry mass (DM) and coefficient of variation (CV). Means followed by the same letter, uppercase in the column, do not differ statistically from each other by Tukey test (p<0.05). CV: coefficient of variation.

Table 4 Shoot length, root length, collar diameter and dry mass of seedlings of Diospyros inconstans Jacq. grown from seeds obtained from fruits at different maturity stages, at temperatures of 25 and 30 °C, 2020.

Maturity stages	Temperatures (°C)		Means
Maturity stages	25	30	Means
	Shoot length (cm)
Green	6.13 Ab	8.83 Aa	7.47 A
Intermediate	5.52 Bb	7.95 Ba	6.73 B
Reddish	5.88 ABb	8.32 ABa	7.10 AB
Means	5.84 b	8.36 a
CV (%) = 4.30
	Root length (cm)
Green	11.40 Ab	16.26 Aa	13.83 A
Intermediate	10.15 Ab	12.19 Ba	11.17 B
Reddish	10.12 Ab	13.12 Ba	11.62 B
Means	10.55 b	13.85 a
CV (%) = 7.26
	Collar diameter (mm)
Green	2.43 Aa	2.16 Ab	2.30 A
Intermediate	2.31 Ba	2.05 ABb	2.18 B
Reddish	2.12 Ca	1.97 Bb	2.04 C
Means	2.29 a	2.06 b
CV (%) = 2.93
	Dry mass (g.seedling^-1)
Green	0.0923 Aa	0.0815 Ab	0.0869 A
Intermediate	0.0873 Aa	0.0727 Bb	0.0800 B
Reddish	0.0758 Ba	0.071 Ba	0.0734 C
Means	0.0851 a	0.0750 b
CV (%) = 4.7

Means followed by different lowercase letters in the rows and uppercase letters in the columns differ from each other by Tukey test (p<0.05). CV: coefficient of variation.

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Métricas

Fruit biometrics and maturity on the quality of <i>Diospyros inconstans</i> Jacq. Seeds

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[1] *Corresponding author
laura_araujo_555@hotmail.com