Quality of sesame seeds harvested fruit in different stages of maturation

Abstract

In Harvesting is one of the most critical stages of the production system of a culture because it can determine seed quality and productivity. The research objective was to evaluate the physico-chemical and physiological fruit and sesame seeds harvested at different stages of maturation. Sesame capsules were taken from the middle randomly chosen plants in the area. Treatments consisted of capsules collected in three periods: at 75, 90 and 105 days after seedling emergence, respectively. In a completely randomized design with four replications were evaluated mass of 1000 seeds, fruit length, fruit diameter, oil content, percentage of emergency and Emergency Rate Index (ERI). It was observed that all variables were influenced significantly to the fruit maturation. The length of the fruit showed a pattern similar to the diameter where the capsules with a lower percentage of moisture decreased in size compared with the capsules 75 DAE. Sesame fruits from plants at 75 days after emergence originated seeds with low oil content (48.53%), emergency low percentage (50.9%) and lower ERI (6.65). We concluded that the harvest sesame BRS Seda at 75 days after seedling emergence negatively affects the seed weight, oil content, percentage of emergence and speed Index emergency. The capsules of sesame BRS Seda that show yellowish or light brown are able to harvest.