scholarly journals Germination of Psidium friedrichsthalianum (O. Berg) Nied. seeds under different temperature and storage conditions

2018 ◽  
Vol 40 (3) ◽  
pp. 246-252 ◽  
Author(s):  
Daniel Felipe de Oliveira Gentil ◽  
Sidney Alberto do Nascimento Ferreira ◽  
Elizabeth Rodrigues Rebouças
Keyword(s):  
Seed Germination ◽  
Moisture Content ◽  
Storage Conditions ◽  
Germination Speed ◽  
Meloidogyne Spp ◽  
And Storage

Abstract: Psidium friedrichsthalianum is a species whose fruit can be used to make juices, jellies/jams and sweets, and its seedlings serve as rootstocks with resistance to Meloidogyne spp. The aim of this study was to evaluate the performance of seeds of this species at different germination temperatures, and to verify the effects of different moisture levels on their storage in two experiments. In the first, six germination temperatures (15, 20, 25, 30, 35, and 40 ºC) were evaluated, and in the second, seeds with different moisture levels (15.4, 9.8, 9.0, 8.4, and 8.2%) were stored in sealed containers at 20 °C for 0, 1, 3, 6, 9, and 12 months. Seed germination was favored by temperatures of 20 ºC and 25 ºC, reaching 93% and 87%, respectively, along with the highest germination speed indexes (2.582% day1 and 2.568% day-1) and shortest germination times (37.9 and 36.9 days). Temperatures of 30 °C and 35 °C maintained the seeds quiescent, while 40 °C was lethal. In storage, the seeds tolerated desiccation to 8.2% moisture content and could be stored in sealed containers at 20 ºC for 12 months, with germination higher than 70%.

Barley seed storage under controlled conditions

2019 ◽  
pp. 140-150 ◽  
Author(s):  
O. A. Zadorozhna ◽  
T. P. Shyianova ◽  
M.Yu. Skorokhodov
Keyword(s):  
Hordeum Vulgare ◽  
Moisture Content ◽  
Spring Barley ◽  
Seed Storage ◽  
Growing Season ◽  
Storage Conditions ◽  
Meteorological Conditions ◽  
Hordeum Vulgare L ◽  
The Relationship ◽  
And Storage

Seed longevity of 76 spring barley gene pool samples (Hordeum vulgare L. subsp. distichon, convar. distichon: 56 nutans Schubl., two deficience (Steud.) Koern., two erectum Rode ex Shuebl., two medicum Koern.; convar. nudum (L.) A.Trof.: one nudum L. та subsp. vulgare: convar. vulgare: nine pallidum Ser., three rikotense Regel.; convar. coeleste (L.) A.Trof.: one coeleste (L.) A.Trof.) from 26 countries, 11 years and four places of reproduction was analyzed. Seeds with 5–8% moisture content were stored in chamber with unregulated and 4oC temperature. The possibility of seed storage under these conditions for at least 10 years without significant changes in germination has been established. The importance of meteorological conditions in the formation and ripening of seeds for their longevity is confirmed. The relationship between the decrease of barley seeds longevity and storage conditions, amount of rainfall, temperature regime during the growing season of plants is discussed.

California Almond Shelf Life: Changes in Moisture Content and Textural Quality During Storage

2019 ◽  
Vol 62 (3) ◽  
pp. 661-671 ◽  
Author(s):  
Jia Wu ◽  
Xiangyang Lin ◽  
Shengnan Lin ◽  
Paul Chen ◽  
Guangwei Huang ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Storage Temperature ◽  
Initial Moisture Content ◽  
Textural Properties ◽  
Storage Conditions ◽  
Temperature And Humidity ◽  
Lower Temperature ◽  
And Storage ◽  
Over Time

Abstract. The effects of packaging and storage conditions on the moisture content and instrumental and sensory textural properties of raw and salty light roasted (SLR) California almonds were studied under different storage conditions. The controlled combinations included low, medium, and high temperatures and low and high relative humidity (RH). Almond samples were packaged in cartons or polyethylene (PE) bags with and without vacuum. Both absorption and desorption of moisture by almonds were observed during storage and were dependent on the packaging and storage conditions. In general, gradual changes were observed for samples with PE and vacuum PE packaging in most of the storage conditions, while the samples packed in cartons showed more dramatic changes because these unprotected samples were more vulnerable to seasonal changes in humidity. The SLR almonds showed consistent moisture gains, while the raw almonds tended to lose moisture content in most of the storage conditions. This may be attributed to the low initial moisture content of the SLR samples. All raw samples packed in cartons became softer over time. The softening tended to be enhanced by high storage humidity and temperature. The raw almonds packaged in PE bags were firmer than those packed in cartons but also became softer over time. The firmness of the SLR samples was generally lower than that of raw samples, probably because roasting reduced the density and mechanical strength of the kernels. The firmness of PE packaged SLR samples increased in uncontrolled storage conditions and in higher storage temperature and humidity conditions but decreased slightly in lower temperature and humidity conditions. Vacuum packaging did not affect the firmness much. Using PE packaging and maintaining the RH below 50% and the temperature below 25°C are effective in stabilizing both raw and processed almonds. Keywords: Almond, Firmness, Nonpareil, Packaging, Relative humidity, Sensory, Storage, Temperature, Texture.

scholarly journals The Optimum Storage Conditions on the Quality of the Stingless bee Honey

2021 ◽  
Vol 2049 (1) ◽  
pp. 012003
Author(s):  
Imron Meechai ◽  
Isma-ae Chelong ◽  
Romlee Chedoloh
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Sugar Content ◽  
Storage Condition ◽  
Storage Conditions ◽  
Stingless Bee ◽  
Significant Difference ◽  
Storage Times ◽  
And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

scholarly journals MOISTURE AND ACIDITY AS INDICATORS OF THE QUALITY OF HONEY ORIGINATING FROM VOJVODINA REGION

2015 ◽  
Vol 7 (2) ◽  
pp. 99-109 ◽  
Author(s):  
Nadežda Prica ◽  
Milica Živkov Baloš ◽  
Sandra Jakšić ◽  
Željko Mihaljev ◽  
Brankica Kartalović ◽  
...  
Keyword(s):  
Moisture Content ◽  
Storage Conditions ◽  
Physicochemical Analysis ◽  
Yeast Fermentation ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage ◽  
Alcohol Formation ◽  
Positive Quality

The color, aroma and fl avor are major sensory characteristics of honey, which are mainly determined by the botanical origin of honey as well as by processing and storage conditions. Increased moisture content above the maximum permitted level could result in honey spoilage, which aff ects its sensory properties. The higher water-in-honey content, the greater possibility of yeast fermentation and thus the change of the fl avor and color ofhoney. Fermentation process results in alcohol formation and, in the presence of oxygen, the alcohol will break down to acetic acid and water, which causes honey to have sour taste. Thus, moisture content of honey is a critical parameter for its quality as it aff ects the stability of honey and its resistance to microbial spoilage during storage. Physicochemical analysis of moisture content and acidity of honey play an important role in determining the overall characteristic of honey and final assessment of its quality. In this study, the investigation of aforementioned parameters resulted in positive quality assessment for 48 of 50 examined honey samples produced in 2013 in the territory of Vojvodina.

scholarly journals Germination and vigor of stored Jatropha (Jatropha curcars L.) seeds

2018 ◽  
Vol 40 (1) ◽  
pp. 52-59
Author(s):  
Solange Carvalho Barrios Roveri Jose ◽  
Antonieta Nassif Salomão ◽  
Luis Alberto Martins Palhares de Melo ◽  
Izulmé Rita Imaculada Santos ◽  
Bruno Galvêas Laviola
Keyword(s):  
Seed Germination ◽  
Moisture Content ◽  
Initial Moisture Content ◽  
Storage Conditions ◽  
Seed Vigor ◽  
Plastic Bag ◽  
Physiological Quality ◽  
Jatropha Seeds ◽  
Seed Water Content

Abstract: Jatropha seeds are classified as orthodox. However, since it is an oil seed species, adequate storage conditions are required to ensure their longevity. The objective of this work was to evaluate the physiological quality of jatropha seeds stored in different environments and packaging, for periods of 3, 9 and 15 months. Three types of seed packaging bags (high density plastic bag, aluminized envelope and multiwall paper bag) were used, and the storage environments were cold and dry chamber (20 °C and 15% RH, constant), refrigerator (7 ± 3 °C, 48 ± 8% RH) and laboratory conditions (25 ± 3 °C, 51 ± 7% RH). The initial moisture content and seed germination were 7.1% and 89%, respectively. During storage, the physiological quality (germination and vigor) and moisture content of the seeds were evaluated. Seed water content ranged from 3.3 to 7.7%, depending on the permeability of the packaging and the storage environment. The highest longevity (15 months) without loss of viability was observed for jatropha seeds with initial moisture of 7.1%, packed in semipermeable plastic. Seed vigor was maintained, regardless of the environment and the type of packaging used, for up to nine months of storage.

scholarly journals Storage of seeds of Cnidosculus phyllacanthus Pax & K. Hoffm.

2005 ◽  
Vol 9 (4) ◽  
pp. 591-595
Author(s):  
Lígia M. de M. Silva ◽  
Ivor B. de Aguiar ◽  
Déborah L. de Morais ◽  
Ricardo A. Viegas ◽  
Joaquim A. G. Silveira
Keyword(s):  
Moisture Content ◽  
Room Temperature ◽  
Storage Conditions ◽  
Seed Moisture Content ◽  
Seed Moisture ◽  
Room Condition ◽  
Germination Speed ◽  
Physiological Quality ◽  
Cold Chamber

This work aimed to determine the best environment for conservation of physiological quality of seeds of Cnidosculus phyllacanthus during storage. Seeds with 8.5% moisture content and 86% germinative capacity were filled in containers of different permeability, and storaged at different conditions during 360 days. Seeds packed in permeable container (paper bag) were stored at ordinary room temperature (18 to 25 ºC and 55 to 78% RH), and dry chamber (18 ºC and 60% RH) while those packed in semipermeable (polyethylene bag) and impermeable (glass) containers were stored in cold chamber (10 ºC and 75% RH). Seed moisture content, germinative capacity and germination speed were evaluated each 90 days interval. For all the tested storage conditions, seed germination speed was reduced at first evaluation and stabilized up to 360 days. Great deterioration in seeds stored at ordinary room condition was observed, while those stored in dry chamber maintained its germinative capacity for 270 days. The seed germinative capacity was better retained in cold storage, packaged either in semipemeable or impermeable containers. During storage, the seeds had a behavior classified as orthodox.

Drying and storage of prechilled Douglas fir, Pseudotsuga menziesii, seeds

1999 ◽  
Vol 29 (2) ◽  
pp. 172-177 ◽  
Author(s):  
C Muller ◽  
E Falleri ◽  
E Laroppe ◽  
M Bonnet-Masimbert
Keyword(s):  
Moisture Content ◽  
Pseudotsuga Menziesii ◽  
Traditional Method ◽  
Detrimental Effect ◽  
Seedling Emergence ◽  
Douglas Fir ◽  
Dormancy Release ◽  
Optimal Temperature ◽  
Germination Speed ◽  
And Storage

Douglas fir, Pseudotsuga menziesii (Mirb.) Franco, seeds exhibit relative dormancy as they do not germinate at suboptimal temperature (15°C), whereas at optimal temperature (20°C) some germination occurred. Thus, germination at 15°C was chosen to estimate dormancy release. In the first experiment, seeds were prechilled at 32% moisture content (MC) for 0-34 weeks at 3°C. Long chilling treatments enhanced germinability and, more markedly, germination speed both at 20°C and at 15°C. Seeds pretreated for the longest periods were then dried to 6.7% MC and stored up to 6 months without any detrimental effect on germination at 15°C. In the second experiment, seeds from a second seedlot were prechilled for 18 weeks and then stored at three different MCs over a period of 17 months. Seeds stored at the lowest MC (6.7%) germinated fastest and to the highest percentage both at 15 and 20°C. In the nursery, seedling emergence tests confirmed results from this experiment. In most cases, comparisons between seeds prechilled at controlled MC before storage and those stratified with the traditional method resulted in better performance of the first ones, both in the laboratory and in the nursery.

scholarly journals Quality of Brazil nuts stored in forced aeration silos

Revista CERES ◽  
2016 ◽  
Vol 63 (3) ◽  
pp. 305-314 ◽  
Author(s):  
David Aquino da Costa ◽  
Virgínia de Souza Álvares ◽  
Roberta Martins Nogueira ◽  
Jorge Ferreira Kusdra ◽  
Vlayrton Tomé Maciel ◽  
...  
Keyword(s):  
Moisture Content ◽  
Storage Period ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Microbiological Analysis ◽  
Traditional System ◽  
Brazil Nuts ◽  
Forced Aeration ◽  
And Storage

ABSTRACT The traditional system of collection and storage of Brazil nut compromises seriously the quality of these almonds as it contributes to the high incidence of contaminants, like fungi of the genus Aspergillus, which can produce aflatoxins. In this study, the objective was to evaluate the influence of the storage period in studied conditions, on the physicochemical characteristics and on the microbiological contamination of Brazil nuts. The experimental was designed as completely randomized, considering as treatments the storage period (0 - control, 30, 60, 90, 120 and 150 days) with four replicates of 3 kg of Brazil nuts each. The samples were submitted to physicochemical and microbiological analysis. It was observed that almonds submitted to the storage had their moisture content reduced by 78.2% at 150 days of storage, however, this reduction was not fast enough to avoid surface contamination by filamentous and potentially aflatoxins producing fungi. The critical period of contamination occurred on the first 30 days of storage when there was an increase of the studied fungi, as well as B1 and total aflatoxin. The studied storage conditions were four times more effective in reducing the product moisture content than the traditional methods, however, pre-drying is necessary to avoid contamination of the product.

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