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Physiological and biochemical changes and storage potential of chickpea (Cicer arietinum L.) seeds harvested at different maturation stages
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Physiological and biochemical changes and storage potential of chickpea (Cicer arietinum L.) seeds harvested at different maturation stages
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Physiological and biochemical changes and storage potential of chickpea (Cicer arietinum L.) seeds harvested at different maturation stages
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Journal Article
Physiological and biochemical changes and storage potential of chickpea (Cicer arietinum L.) seeds harvested at different maturation stages
2025
Overview
Chickpea (Cicer arietinum L.) cultivation in Brazil has expanded as a winter or second-crop option, increasing demand for superior quality seeds. This study evaluated physiological performance, biochemical parameters and storability of BRS Aleppo seeds harvested at different maturation stages. Field production was performed at DAA/UFV from April to September 2020. Harvests were carried out at stages R11, R11.5, R12 and R12+7 (with 50%, 75% and 90% of pods with golden-yellow color and seven days after R12, respectively). The seeds were sealed in paper bags and stored at 23 °C ± 1.8 and 66% RH. At 0, 3, 6 and 9 months, samples were evaluated for seed moisture content, germination, accelerated aging, seedling emergence, tetrazolium test, activity of antioxidant enzymes (CAT and APX) and protein content. Chickpea seeds with higher physiological quality and storage potential were obtained when harvesting was carried out at the R11.5 and R12 stages, equivalent to 75% and 90% of the pods with golden-yellow color, respectively. Harvest delay (R12+7) reduced seed germination, vigor and storage potential, also reducing protein content and activity of APX and CAT enzymes. Storage under laboratory environment conditions for nine months reduces physiological quality of seeds, regardless of the harvest time.
