GERMINATION OF CAPE GOOSEBERRY (PHYSALIS PERUVIANA L.) UNDER DIFFERENT DEGREES OF MATURITY AND STORAGE TIMES

This paper was developed in greenhouse conditions with a temperature of 22°C to determine the effect of fermentation in obtaining cape gooseberry seeds (Physalis peruviana), of the degree of maturity of the fruit and the storage times, on germinating power.

The seeds of ripe fruit showed the highest germination percentages (73.4%) together with the nearly ripe ones (72.6%) and the over ripe ones (69.7%). Seeds from green fruit showed the least germinating power (41.6%)

The storage of seeds in paper bags in the dark and at 18°C determined variations in their germination.
Seeds stored for a week and those not stored showed greater germinating power (75.1% and 72.9%). Germinating values decreased as storage time increased.

Obtaining seeds with or without fermentation did not affect germinating power.

International Symposium on Fruit Growing in Tropical Highlands

E. Hernando Criollo, C. Vicente Ibarra

https://doi.org/10.17660/ActaHortic.1992.310.22