Effect of Capsicum chinense fruit suspension on seed germination of some Capsicum cultivars ( Pepper) grown in Nigeria.

Abstract

The role of secondary metabolites like capsaicinoids appears to be more of adaptive and protective. Capsaicin, which is found only in the genus Capsicum, is responsible for the heat sensation in peppers. Pepper vary in capsaicin content with genotype, and also in seed germination rate. There is therefore the possibility that capsaicinoids could have some effect on seed germination. Germination studies were therefore carried out, in petri-dishes and in soil, on some Capsicum varieties in Nigeria to ascertain the effect of external application of freshly grinded suspension of Capsicum chinense (yellow Cameroon pepper - one of the hottest peppers) on germination. The generally slow rate of germination in Capsicum species (without any treatment application) was confirmed in this study; and Capsicum annum var. grossum (Bell pepper) had the lowest germination percentage. The treatments further lowered the germination percentage with increased concentration of the suspension of grinded Capsicum chinense. This effect was more remarkable in the germination studies carried out on filter paper, than those done in soil. Capsaicin could therefore be said to affect negatively the germination of Capsicum seeds.

Keywords: Capsaicin, capsaicinoid, Capsicum varieties, germination rate