ArticleACS omega2026
Chemical Composition and Biochemical Changes during Fruit Development on Seed Quality in Hot Chili (
Article in ACS omega, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
High seed quality is critical for ensuring successful chili production and a long-term seed supply. However, the physiological and biochemical determinants of optimal harvest maturity remain insufficiently defined across the chili cultivars. In this study, seeds of the "Hua Rue" chili were harvested at 35, 45, and 50 days after flowering (DAF) and evaluated for physical attributes, germination performance, tissue-specific chemical profiles using Fourier transform infrared microspectroscopy (FTIR), and biochemical dynamics during imbibition. Results found that the seeds collected at 50 DAF had the highest 1000-seed weight, germination percentage, and speed of germination, accompanied by enhanced endosperm-associated chemical accumulation and favorable metabolic activation (amylase, reducing sugars, and amino acids). Moreover, FTIR enabled clear discrimination of seed developmental stages based on chemical signatures in specific tissues. These findings identify 50 DAF as the optimal harvest stage for producing "Hua Rue" chili seed with stable viability during storage and highlight FTIR microspectroscopy as one of the tools for advancing seed quality assessment in chili and other crop species.
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