Читать книгу Cucurbits - James R. Myers - Страница 19

Seed maturation usually continues until the fruit starts to yellow with senescence. Some seed producers store mature cucurbit fruit after harvest to permit the seeds to develop further. However, if seeds are left too long in some fruit, they may germinate in situ. In a few cucurbits, such as chayote, germination is naturally viviparous.

Seed dormancy, which is common in various wild species, is not usually a serious problem in the major crops. Dormancy can occur in freshly harvested seeds of some cultivars, but this dormancy can be broken by a month or more of after-ripening, i.e. storing seeds in the fruit after harvest. Light and low temperature (< 15°C) are strong inhibitors of germination for many species. Under amenable conditions (e.g. low light levels, temperatures of 25–30°C and adequate but not soaking moisture), germination takes 2 days to 2 weeks if the seeds are not dormant. See Chapter 6 for experimental studies investigating seed germination physiology.