Pomegranate (Punica granatum L.) seeds were submitted to different fermentation periods (0; 24; 48; 72 and 96 hours) and were dried or not, before sowing. It was evaluated the physical and physiological quality of the seeds through the determination of the moisture content, weight of 100 seeds, emergence percentage and speed of seedling emergency. It was used an entirely randomized experimental design 5x2 (period of fermentation and drying). The seeds submitted to the largest fermentation period, presented the largest percentage of emergence (55%) and IVE (0,38). The drying of the seeds after fermentation, promoted the smallest emergency percentage and IVE, in spite of verifying an increase of both, when the seeds stayed in fermentation for a longer period. The behavior verified in the seeds of pomegranate front to the treatment applied seems to be associated to the dormancy phenomenon or sensibility to the drying and they are characteristic of recalcitrant seeds.
pomegranate; propagation; seeds technology
