Longevity of Arachis pintoi cv. BRS Mandobi seeds stored under different conditions

Abstract: The goal of this work was to evaluate the storage effects under different temperatures, relative humidities (RH) and packaging types on the seed physiological quality and pod moisture content of Arachis pintoi cv. BRS Mandobi. The fruit of this herbaceous, perennial, leguminous species consists of an indehiscent pod containing a single seed, which is not dehulled for planting purposes. Pod samples presenting an initial 5.8% moisture content and stored under atmospheres presenting 30, 50, 70, 80 and 90% RH at 21±2 °C reached, respectively, the following equilibrium moisture content (EMC): 5.1±0.3%, 6.2±0.2%, 7.4±0.3%, 8.5±0.2% and 11.6±0.4%. Pod components (pericarp and seed) differed from one another in terms of EMC when stored under the same RH’s; on an average, the pericarp EMC was 4.2% higher than that of the seed. A drastic physiological quality reduction was observed in seeds contained in pods that presented a 6.9% moisture content when storage temperature was raised from 21±2 °C to 30±3 °C. The physiological quality of seeds was preserved for a longer time in semi-permeable packages; this contributed either to maintain low EMC’s or to delay reaching higher pod EMC’s, depending on the RH under which they were stored.

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The effect of drying temperatures and storage of seeds on the growth of soybean seedlings

Journal of Seed Science ◽

10.1590/2317-1545v38n4161866 ◽

2016 ◽

Vol 38 (4) ◽

pp. 287-295 ◽

Cited By ~ 11

Author(s):

Cesar Pedro Hartmann Filho ◽

André Luís Duarte Goneli ◽

Tathiana Elisa Masetto ◽

Elton Aparecido Siqueira Martins ◽

Guilherme Cardoso Oba

Keyword(s):

Moisture Content ◽

Storage Time ◽

Storage Conditions ◽

Soybean Seeds ◽

Climate Control ◽

Soybean Seedlings ◽

Different Temperatures ◽

Physiological Quality ◽

And Storage

Abstract: Drying of seeds reduces their moisture content to levels appropriate for storage. However, care in the temperatures applied in the process is necessary to avoid damage to the seeds that are dried. The aim of this study was to evaluate the effect of different drying temperatures and storage on the growth of soybean seedlings. Harvested with a moisture content of approximately 23% (w.b.), the seeds were dried at different temperatures (40, 50, 60, 70, and 80 °C) until reaching moisture content of 12.5 ± 0.7% (w.b.), and they were subsequently stored for 180 days in an environment without climate control. A germination test and evaluations of seedling performance were carried out every 45 days, determining the full length of the seedling and hypocotyl and root lengths, along with their respective dry matter weights. The results showed that: a) the increase in the temperature of drying air affects the physiological quality of soybean seeds, and this effect is accentuated over time, especially on root length; and b) the air temperature of 40 °C can be recommended for drying of soybean seeds in association with the storage time of 180 days under storage conditions without climate control.

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Effects of different drying rates on the physiological quality of Coffea canephora Pierre seeds

Brazilian Journal of Plant Physiology ◽

10.1590/s1677-04202005000200002 ◽

2005 ◽

Vol 17 (2) ◽

pp. 199-205 ◽

Cited By ~ 13

Author(s):

Sttela Dellyzete Veiga Franco da Rosa ◽

Delacyr da Silva Brandão Júnior ◽

Édila Vilela de Resende Von Pinho ◽

André Delly Veiga ◽

Luiz Hildebrando de Castro e Silva

Keyword(s):

Water Content ◽

Storage Temperature ◽

Removal Rate ◽

Coffea Canephora ◽

Development Stage ◽

Seed Vigor ◽

Drying Rate ◽

Physiological Quality ◽

Drying Rates

Desiccation tolerance in seeds depends on the species, development stage and drying conditions, especially the water removal rate. Coffea seeds are considered of intermediate performance, because they tolerate relative dehydration compared to orthodox seeds and are sensitive to low temperatures. The objective of this study was to verify the effect of different drying rates on the viability and storability of Coffea canephora seeds. A complete randomized experimental design was used, in a factorial 3 x 5 x 2 design, with three drying rates (fast, intermediate and slow), five final mean water contents after drying (51, 42, 33, 22 and 15 %) and two storage temperatures (10 and 20°C). The germination and seed vigor assessments, using radicle protrusion, cotyledon leaf opening, seedling emergence and emergence speed index, were performed shortly after drying and after two and four months storage. It was observed that with reduction in the water content there was reduction in the germination values and seed vigor, for all the drying rates. The greatest reductions in physiological quality occurred when the seeds were dried quickly and the best results were obtained at the intermediate drying rate. There was an effect of drying rate and storage temperature on the physiological quality of the seeds, and lower germination and vigor values were observed in seeds with lower water content stored at 20°C. C. canephora seeds were tolerant to desiccation down to 15 % water content and can be stored for four months at 10°C. A temperature of 20ºC can be used to store C. canephora seeds, as long as the water content is not reduced to values below 22 % water content.

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ELECTRICAL CONDUCTIVITY AND QUALITY OF DIFFERENT UMBEL ORDER CARROT SEEDS

Revista Brasileira de Agropecuária Sustentável ◽

10.21206/rbas.v9i04.8079 ◽

2020 ◽

Vol 9 (04) ◽

pp. 75-81

Author(s):

Luana de Souza Marinke ◽

Hugo César Rodrigues Moreira Catão ◽

Gabrielly Fernanda Francisco ◽

Ítala Menegon Castilho ◽

Letícia Rodrigues de Oliveira ◽

...

Keyword(s):

Electrical Conductivity ◽

Germination Rate ◽

Statistical Design ◽

Germination Test ◽

Aerial Portion ◽

Initial Characterization ◽

Different Temperatures ◽

Physiological Quality ◽

Final Score

Carrot seeds exhibit irregular vigor due to the wide blooming period of the crop. Results from germination tests are insufficient to evaluate the physiological potential. Thus, vigor tests are used in combination with germination tests. The objective of this work was to evaluate the quality of carrot seeds from different umbel order and the electrical conductivity under different temperatures and imbibing periods. Carrot seeds from cultivar Brasilia were used to perform the experiments. Content of water, the first and the final score of the germination test, index of germination rate, and length of roots and of the aerial portion were determined in the initial characterization. The electrical conductivity test was completed with replicates containing 50 seeds, in 25 mL deionized water at 20, 25 and 30oC. Evaluations were performed with 2, 4, 6, 8, 12 and 24 hours of imbibing period. The experiment was accomplished under a completely random statistical design. The quality of carrot seeds varied according to the umbel order. Seeds of secondary umbels showed better physiological quality. The electrical conductivity test is efficient to evaluate the vigor of carrot seeds with 8 hours of imbibing period at 25°C.

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Influence of different method and different storage life on moisture and senzorial evaluation of durable salamis

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200856040183 ◽

2008 ◽

Vol 56 (4) ◽

pp. 183-196

Author(s):

Hana Šulcerová ◽

Jiří Štencl ◽

A. Šulcová

Keyword(s):

Storage Time ◽

Storage Temperature ◽

Heat Treated ◽

Different Temperatures ◽

The Difference ◽

Total Difference ◽

Cut Surface ◽

Sausage Casing ◽

General Appearance

Heat-treated salamis “Vysočina“ were produced with standard way in a meat factory; their diameter was 55 mm. Samples were stored under laboratory conditions at different temperatures: 5, 10, 15, 20, and 25 °C and sensory analysed every week during one month storage. The dry matter (d.m.) was measured, too. Descriptors of general appearance, sausage casing, texture, cut surface, dry edge, smell, taste, and salty were monitored. Biggest changes were in descriptors general appearance and sausage casing (P < 0.001) and also in dry edge (P < 0.010) during the month period. Germs of moulds were found only at 5 and 10 °C. Rapid increase of d.m. in samples was noticeable in the first week of the storage time. It was 3 % d.m. at 5 °C and 11 % d.m. at 25 °C. Increase of d.m. of salamis continues slowly in the next three weeks period; the total difference was about 10 % d.m. in the temperature range measured. Decrease of d.m. at 5 °C was noticed in the last week of the measurement. The difference was 3.5 % d.m. This change means that the equilibrium moisture content of the samples of salamis has been reached at the temperature 5 °C. The best sensorial quality of salamis “Vysočina” was in the storage temperature ranged from 15 to 20 °C.

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Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

Revista de Ciencias Agrícolas ◽

10.22267/rcia.213801.150 ◽

2021 ◽

Vol 38 (1) ◽

pp. 144-157

Author(s):

Thaísa De Oliveira Silveira ◽

Madelon Rodrigues Braz ◽

Gilmara Pires de Moura Palermo ◽

Tiago Böer Breier

Keyword(s):

Moisture Content ◽

Storage Time ◽

Storage Period ◽

Seed Storage ◽

Dry Weight ◽

Native Forest ◽

Alternative Source ◽

Physiological Quality ◽

And Storage

Seeds of native forest species for food and seedling production have a growing demand that impacts the need for studies involving seed storage in order to maintain good levels of germination quality. Thus, scientific analyzes that explore the physiological potential of the seeds of these species are necessary, especially for the pink pepper (Schinus terebinthifolia Raddi.), a species used as an alternative source of income for traditional communities and which has been arousing interest due to the consumption of its fruits as a condiment in the national and international market. This work aimed to assess the physiological quality of pink pepper seeds according to the storage period and seed size. The seeds came from a rural settlement, a pioneer in the extraction of pink pepper, in the state of Rio de Janeiro, Brazil. The seeds were evaluated for moisture content, germination, first count, length and dry weight of the germinated seedlings, during the period of time that they remained stored and the size of the seeds. The results allowed to conclude that: i) the germinative percentage of the stored pink pepper seeds decreased over the months; ii) the moisture content of the seeds decreased over the months evaluated iii) the different sizes of seeds did not show differences in germination and storage time and iv) values of length and dry weight of the seedlings did not differ according to the period of storage.

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Study on Changes of Textural and Biochemical Properties of Tuna during Ultra-Low Temperature Storage

Environment and Natural Resources Research ◽

10.5539/enrr.v6n2p51 ◽

2016 ◽

Vol 6 (2) ◽

pp. 51 ◽

Cited By ~ 1

Author(s):

Yu-ying PAN ◽

Xiao-hua QIU ◽

Jin-sheng YANG

Keyword(s):

Soluble Protein ◽

Storage Time ◽

Storage Temperature ◽

Frozen Storage ◽

Biochemical Properties ◽

Texture Profile ◽

Low Temperature Storage ◽

Different Temperatures ◽

Temperature Storage

The effect of TPA and biochemical properties of Yellow Tuna during frozen storage at different temperatures(-18°C, -25°C, -35°C, -45°C, -55°C, -65°C) were studied by measuring the textural characteristics (the hardness, Springiness) salt-solubility of myofibrillar proteins, Ca2+ATPase activities. The results indicated that the hardness, springiness, actomyosin salt-solubility, Ca2+ATPase activities decreased during the process of frozen storage. Meanwhile, the frozen stored temperature showed great effect on the freezing denaturation of protein (P < 0.05). For the same longer of the storage time, the lower frozen temperature, the less extent of freeze denaturation; Stored in -18°C for three months, the content of Salt soluble protein reduced to zero; Stored in -25°C for 120 days, the content of salt soluble protein also reduced to zero; But stored in -55°C and -65°C, the change is very little. Ca2+ATPase activities also reduced to zero after stored in -18°C and -25°C for three months. But stored in -55°C and -65°C, there is no obvious change. Moreover, there is a Positive relationship between the change of texture profile and the content of Salt soluble protein, the lower the storage temperature, the less of the change of texture profile. Therefore, when it is stored in -55°C, the quality of Yellow Tuna can be maintained to the maximum extent within six months.

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Different harvest times and physiological quality of coriander seeds

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v20n2p133-137 ◽

2016 ◽

Vol 20 (2) ◽

pp. 133-137

Author(s):

Emilly R. Alkimim ◽

Andréia M. S. de S. David ◽

Tiago V. Sousa ◽

Cleiton G. Rodrigues ◽

Hugo T. R. Amaro

Keyword(s):

Experimental Design ◽

Moisture Content ◽

Seed Quality ◽

Seedling Emergence ◽

Full Bloom ◽

Factors Influencing ◽

Emergence Rate ◽

Physiological Quality ◽

First Moment

ABSTRACT The season of harvest is one of the most important factors influencing seed quality. This study evaluated the effect of different harvesting times on the physiological quality of Coriandrum sativum L. seeds, cv. Palmeira. The experimental design was completely randomized, with six treatments (harvest times) and four replications. The experiment was conducted during the months of April to October 2010. The first moment to harvest seeds was carried out 15 days after full bloom, when approximately 50% of plants were in flowering phase. Other harvests (22, 29, 36, 43 and, 50 days after bloom) were carried out at 7 days intervals until the seeds reached 16.0% of moisture, which occurred in the 6th harvest. Immediately after each harvest, the seeds were analysed for water content, germination and vigor (first count, seedling emergence and emergence rate index). The harvest season most suitable for C. sativum seeds cv. Palmeira occurred between 46 and 50 days after flowering, when the seeds have the highest physiological quality and moisture content between 20 and 16%.

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Drying and storage of Eugenia involucrata DC. seeds

Scientia Agricola ◽

10.1590/s0103-90162003000300009 ◽

2003 ◽

Vol 60 (3) ◽

pp. 471-475 ◽

Cited By ~ 23

Author(s):

Angela Maria Maluf ◽

Denise Augusta Camargo Bilia ◽

Claudio José Barbedo

Keyword(s):

Moisture Content ◽

Water Content ◽

Cold Storage ◽

Native Species ◽

Plastic Bags ◽

Physiological Quality ◽

Drying Rates ◽

And Storage ◽

Water Contents

The physiological quality of seeds of native species is important to produce healthy saplings and therefore guarantee the success of programs to recover disturbed vegetation. This reinforces the necessity for investigating the physiological quality of those seeds. To evaluate the effects of different drying rates on the germination, moisture content and storability of Eugenia involucrata diaspores, mature fruits collected at Mogi Guaçu, SP, Brazil had their epi- and mesocarps removed by washing and were dried at 30, 40 or 50ºC until their water content was reduced from 57% (fresh diaspores) to 13% (final drying), totaling six drying levels. In a second experiment, diaspores had their moisture content reduced from 57% to 49%, at 30ºC, totaling six drying levels (0h, 1h, 2h, 3h, 4h and 5h), and were kept for 180 days in plastic bags under cold storage. The drying rate had no effect on tolerance to desiccation by E. involucrata diaspores; water contents lower than 51% decreased both germinability and storability. Diaspores can be stored for up to 180 days as long as their water content is reduced to 53% and they are kept inside plastic bags under cold storage.

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Evaluation of the physiological quality of anadenenthera peregrina (L.) Speg. seeds during storage

Revista Árvore ◽

10.1590/s0100-67622009000100004 ◽

2009 ◽

Vol 33 (1) ◽

pp. 27-33 ◽

Cited By ~ 2

Author(s):

Daniel Santos Pinho ◽

Eduardo Euclydes de Lima e Borges ◽

Viviana Borges Corte ◽

Luiz Carlos Bhering Nasser

Keyword(s):

Electrical Conductivity ◽

Storage Temperature ◽

Storage Period ◽

Seed Priming ◽

Seed Moisture ◽

Physiological Quality ◽

Viable Seeds ◽

Cold Chamber ◽

Constant Percentage

The aim of this experiment was to evaluate the effect of storage temperature on the viability and vigour of A. peregrina seeds. Seeds of A. peregrina harvested in Viçosa-MG, in September 2005 were used. The seeds were stored in the Laboratory of Forest Seeds Analysis (LASF) of the Universidade Federal de Viçosa (UFV), in a cold chamber, under approximately 5ºC over150 days. The seeds were stored under 20ºC for 150 days more. Seed moisture was determined after oven-drying at 105 ± 3ºC for 24 hours. The seeds were analyzed monthly using germination, tetrazolium and electrical conductivity tests and Osmopriming during 300 days, with four repetitions of 25 seeds. A. peregrina seeds kept a constant percentage of germination and viable seeds under the tetrazolium test for five months of storage, under either 5ºC and 20ºC. The electrical conductivity test showed significant differences in relation to the storage period, proving to be more sensitive than the standard germination test. Seed priming in PEG -0,4 MPa solution was not efficient in recovering the viability and vigor of the stored seeds at 5ºC and 20ºC.

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Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows

Acta Scientiarum Agronomy ◽

10.4025/actasciagron.v39i2.31065 ◽

2017 ◽

Vol 39 (2) ◽

pp. 225 ◽

Cited By ~ 4

Author(s):

Guilherme Euripedes Alves ◽

Flávio Meira Borém ◽

Eder Pedroza Isquierdo ◽

Valdiney Cambuy Siqueira ◽

Marcelo Ângelo Cirillo ◽

...

Keyword(s):

Germination Percentage ◽

Drying Kinetics ◽

Drying Rate ◽

Drying Time ◽

Physiological Variables ◽

Different Temperatures ◽

Negative Effect ◽

Physiological Quality ◽

Sensorial Quality

The objective of this study was to evaluate the correlation between a group of physiological variables (electrical conductivity, potassium leaching, and germination percentage) and a group of drying kinetics variables (drying time and drying rate) in addition to verifying the relation between drying kinetics variables and coffee quality as a function of processing type, temperature, and drying airflow. Coffee drying was conducted in a fixed-layer dryer at two temperatures and two airflows. After drying, an evaluation of the physiological and sensorial quality was conducted. Based on the results obtained, the following conclusions were drawn: coffee that is processed via a dry method is more sensitive to mechanical drying with heated air than coffee processed via a wet method, resulting in poor physiological performance; airflow does not interfere with the physiological quality of pulped and natural coffees; a temperature increase from 40 to 45°C resulted in a decrease in the physiological quality only for pulped coffee; and an increase in the drying rate as a result of an increase in the drying temperature to 40°C had a negative effect on the sensorial quality of pulped coffee.

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