Germination of “Gnangnan” Seeds [Solanum anguivi Lam. (Solanaceae)] and Changes in Certain Biochemical Compounds during Fruit Ripening in the South of Ivory Coast

Abstract

Aims :  This study aims to evaluate the germination rate of seeds and then to follow the evolution of some biochemical compounds during the different stages of maturation of fresh and dried gnangnan fruits in order to popularize their cultivation. Place and Duration of Study : Department of Nature sciences (Nangui Abrogoua University-Côte d’Ivoire) and Agricultural Production Improvement Laboratory (University Jean Lorougnon Guédé - Côte d’Ivoire), between August 2024 and February 2025. Methodology : To this end, seeds from fresh and dried fruits were sown to determine the germination rate. Subsequently, the fresh and dried fruits were analyzed to identify the phenolic compounds, proteins, total sugars, and prolines present during ripening. Results : At the end of the germination test, the results showed that red fruit seeds had the highest germination rates (91.08 % and 95.58 %). Regarding the evolution of biochemical compounds in Solanum anguivi Lam fruits, the results revealed that green and yellow fruits (fresh or dried) contain high levels of phenolic compounds and proline. Orange and red fruits (fresh or dried), on the other hand, contain higher levels of total sugars and proteins. These results contribute to the potential domestication of S. anguivi as a nutrient-rich crop in tropical regions and its use in traditional medicine. Conclusion : These results indicate that red seeds are best for good germination in Solanum anguivi Lam. Furthermore, the high biochemical synthesis in green and yellow fruits (fresh or dried) means improved metabolic activity and stress tolerance in these fruits. This metabolic vigor stimulates good germination of these seeds.