The Effects of Low Temperature on Germination Parameters of Some Pepper Cultivars

In this research, the effects of low temperatures on the germination of some pepper cultivars were studied. Six different pepper cultivars (Yalova carliston: long green pepper (YC), Kandil Dolma: bell pepper (KD), Acı kıl: long hot pepper (AK), Sera Demre: long green pepper (SD), Süs biberi: ornamental pepper (SB) and Tatlı Kıl: long sweet pepper (TK)) were germinated in a controlled growth chamber at three different temperatures (15, 20 and 25°C). The study was carried out by germinating the surface disinfected seeds between blotting papers in petri dishes with 4 replicates. To determine the response of pepper cultivars to temperature changes, germination rate, germination time, root and hypocotyl length, root and hypocotyl fresh and dry weights were studied. The effects of temperature on germination properties were statistically significant, and significant differences were also observed between pepper cultivars. Decreased temperatures resulted in a significant reduction in pepper germination, with the best results at 20 and 25°C. Lowering the temperature to 15°C during the germination stage decreased the germination rate, root length, root fresh weight, and root dry weight by 23.50%, 82.87%, 47.83%, and 25.00%, respectively. The cultivars least affected by temperature decrease (15°C) were SD for germination rate, SB for germination time, AK for root length, SB for root fresh weight, and YC for root dry weight. The results showed that germination decreased with decreasing temperature, but the response of cultivars to this decrease may differ. The consideration of this difference between the cultivars will be beneficial for a healthy production in the pepper cultivation.