PHYSIOLOGICAL AND BIOCHEMICAL CHANGES IN BRAZILIAN PEPPER (Schinus terebinthifolius Raddi) SEEDS DURING STORAGE

ABSTRACT Seed propagation is the standard method of propagation of Brazilian peppertree (Schinus terebinthifolius Raddi); therefore, the study of appropriate conditions of seed storage is of great importance. The aim of this study was to quantify the physiological and biochemical changes that occur in Brazilian pepper seeds under different storage conditions. Seeds were stored at 34, 55, 75, and 93% relative humidity (RH) at 20°C. Samples were collected before storage and every two months for the analysis of moisture content, germination percentage, germination rate, lipid peroxidation, membrane permeability, and activity of enzymes of the antioxidant system. Brazilian pepper seeds remained viable for 12 months when kept at 34 or 55% RH. At 75% RH, seeds lost viability in six months, whereas at 93% RH, seeds deteriorated within two months. Electrical conductivity and lipid peroxidation decreased after eight months of storage under all RH conditions. No relation was observed between loss of physiological quality and lipid peroxidation or membrane permeability. The activity of the enzymes superoxide dismutase, catalase, and ascorbate peroxidase did not vary during storage, regardless of RH.