Physiological quality of African eggplant seeds as influenced by natural fermentation and drying methods

Mireku Botey Hillary; Onyango Ochuodho Julius; Ngode Lucas; Owusu Danquah Eric; Agyare R. Richard

doi:10.5897/jhf2021.0669

Performance of different drying methods and their effects on the physiological quality of grain sorghum seeds (S. bicolor (L.) Moench)

Revista Brasileira de Sementes ◽

10.1590/s0101-31222008000300024 ◽

2008 ◽

Vol 30 (3) ◽

pp. 177-184 ◽

Cited By ~ 2

Author(s):

Lucia Brandão Franke ◽

Miguel Ângelo Peixoto Torres ◽

Rodrigo Ramos Lopes

Keyword(s):

Grain Sorghum ◽

Drying Methods ◽

Liquefied Petroleum Gas ◽

Intermittent Treatment ◽

Natural Conditions ◽

Physiological Quality ◽

Drying Rates ◽

Water Contents ◽

Drying Curve

This experiment viewed to evaluate the physiological quality of grain sorghum seeds as well as to determine the respective drying curve of each of three drying methods. The seeds harvested at 18.9%, 18.1%, and 18.2% of moisture content were submitted to the following drying methods : a) under natural conditions, b) an intermittent dryer in which the combustion of firewood was the source of caloric energy, and c) a stationary dryer in which the source of caloric energy was the burning of liquefied petroleum gas. The experimental design was a completely randomized one with 25 repetitions of one hundred seeds each. The water contents and weight of one thousand seeds were evaluated. Seeds physiological quality was evaluated by germination and vigor tests. Seed drying rates were of 0.11, 1.25, and 0.55 percent points per hour (pph -1) for the natural, intermittent and stationary drying methods, respectively. The intermittent treatment permits the highest loss of water in the shortest period of time, and germination and vigor remaining unchanged.

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Physiological quality and expression of genes in seeds of Handroanthus serratifolius subjected to drying

Journal of Seed Science ◽

10.1590/2317-1545v37n2144303 ◽

2015 ◽

Vol 37 (2) ◽

pp. 102-110

Author(s):

Leandra Helena do Nascimento Gonçalves ◽

Heloísa Oliveira dos Santos ◽

Édila Vilela de Resende Von Pinho ◽

Thaís de Andrade ◽

Iolanda Vilela Von Pinho ◽

...

Keyword(s):

Gene Expression ◽

Water Content ◽

Seed Quality ◽

Isocitrate Lyase ◽

Electrophoretic Pattern ◽

Drying Methods ◽

Heat Resistant ◽

Expression Of Genes ◽

Physiological Quality

Handroanthus serratifolius seeds are considered orthodox and have some mechanisms that assist in desiccation tolerance, like heat-resistant proteins and the presence of protective systems against free radical production. In order to investigate the drying effect on the quality of Handroanthus serratifolius seeds collected with 28% water content two methods were used: slow drying (30 °C) and fast drying (45 °C) until water contents equaled 20%, 15%, 10% and 5%. Seed quality was assessed by germination test, first count of germination, speed germination, emergence and speed emergence. The expression of heat-resistant proteins and enzymes catalase, esterase and isocitrate lyase was assessed by electrophoresis. The gene expression of sHSP17.5, CAT3 and ICL6 was quantified by real time PCR. Higher values of germination and vigor were obtained in seeds with 20% water content, subjected to fast drying. There was induction of heat-resistant proteins expression for both drying methods. There was variation in the electrophoretic pattern of catalase, esterase and isocitrate lyase in seeds subjected to different treatments. The gene expression in Handroanthus serratifolius seeds varies depending on methods of drying and water content of seeds. The drying of Handroanthus serratifolius seeds until the water content between 15 and 10% compromises their physiological quality.

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Physiological quality of eggplant seeds with different extraction and drying methods

Journal of Seed Science ◽

10.1590/s2317-15372013000100007 ◽

2013 ◽

Vol 35 (1) ◽

pp. 51-55 ◽

Cited By ~ 2

Author(s):

Leomara Vieira de França ◽

Mariana Dierings Croda ◽

Warley Marcos Nascimento ◽

Raquel Alves de Freitas

Keyword(s):

Hydrochloric Acid ◽

Seed Quality ◽

Seedling Emergence ◽

Accelerated Aging ◽

Drying Methods ◽

Seed Moisture Content ◽

Seed Moisture ◽

Seed Extraction ◽

Physiological Quality

During seed extraction in fleshy fruits, some procedures are necessary to ensure seed quality and minimize deterioration and microorganism activity; also seeds extracted under moist conditions need special care when drying. The objective of this study was to evaluate the physiological quality of eggplant seeds submitted to different extraction and drying methods. In the first study, whole eggplant fruits were mechanically crushed and then fermented for 0, 24 and 48 hours, with and without applying hydrochloric acid during seed extraction. In the second study, seeds were extracted in a pepper peeler and then immediately washed in water and submitted to the following drying methods: Sun/24 h; Sun/48 h; 32 °C/24 h; 32 °C/48 h; 38 °C/24 h; 38 °C/48 h; Sun/24 h + 32 °C/24 h; Sun/24 h + 38 °C/24 h e 32 °C/24 h + 38 °C/24 h. The treatment efficiency of both experiments was evaluated from the following tests: seed weight, germination, first count, accelerated aging and seedling emergence. The results suggest that fermentation and applying hydrochloric acid to pulp/seed reduce the physiological seed quality. All drying methods reduced the seed moisture content permitting adequate storage and maintenance of seed physiological quality.

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QUALITY OF NATURAL COFFEE AND PULPED IN THE FUNCTION OF TEMPERATURE ALTERNATION DURING MECHANICAL DRYING

Coffee Science ◽

10.25186/cs.v13i4.1435 ◽

2018 ◽

Vol 13 (4) ◽

pp. 415 ◽

Cited By ~ 1

Author(s):

Pedro Damasceno Oliveira ◽

Marco Antônio Martin Biaggioni ◽

Flávio Meira Borém ◽

Eder Pedroza Isquierdo ◽

Mariana De Oliveira Vaz Damasceno

Keyword(s):

Water Content ◽

Evaluation System ◽

Drying Methods ◽

Fixed Layer ◽

Heated Air ◽

Coffee Beans ◽

Specialty Coffee ◽

Physiological Quality ◽

Drying System

The research evaluates the sensorial quality of processed and dried coffee beans in different ways. Two types of processing were performed: dry and wet; And seven drying methods: drying in the terrier, and mechanical drying with heated air at 50ºC until coffee reaches 30% water content, followed by drying with air heated to 35ºC until reaching 11% water content; drying in fixed-layer dryers with heated air at 45 ° C until the coffee reaches 30% water content, followed by drying with heated air at 35 ° C until reaching 11% water content; and drying in fixed layer dryers with heated air at 40 ° C until coffee reaches 30% water content, followed by drying with heated air at 35 ° C until reaching 11% water content; drying in fixed layer dryers with heated air at 35 ° C until the coffee reaches 30% water content, followed by drying with heated air at 50 ° C until reaching 11% water content; drying in fixed-layer dryers with heated air at 35 ° C until the coffee reaches 30% water content, followed by drying with heated air at 45 ° C until reaching 11% water content; drying in fixed-layer dryers with heated air at 35 ° C until the coffee reaches 30% water content, followed by drying with heated air at 40 ° C until reaching 11% water content. The mechanical drying system consisted of three dryers of fixed layer, allowing the control of temperature and drying flow. The cafes were tasted according to the evaluation system proposed by the American Specialty Coffee Association (SCAA). Analyzes of the physical-chemical composition and physiological quality of the grains were carried out, involving: acidity grease, potassium leaching, electrical conductivity, color and germination. The results show that the pulped coffee is more tolerant to drying than the natural coffee, regardless of how it was dried.

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Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying

Ciência Rural ◽

10.1590/0103-8478cr20170839 ◽

2018 ◽

Vol 48 (12) ◽

Cited By ~ 1

Author(s):

Valquíria Fátima Ferreira ◽

Marcela Andreotti Ricaldoni ◽

Sttela Dellyzete Veiga Franco da Rosa ◽

Madeleine Alves de Figueiredo ◽

Stefânia Vilas Boas Coelho ◽

...

Keyword(s):

Enzyme Activity ◽

Coffea Arabica ◽

Hydrolytic Degradation ◽

Drying Methods ◽

Maturity Stage ◽

Different Types ◽

Radicle Emergence ◽

Physiological Quality ◽

Coffea Arabica L

ABSTRACT: Enzymes play a fundamental role in degradation of molecules during seed germination, development, and deterioration. Endo-β-mannanase is one of the main enzymes responsible for hydrolysis of mannans in the endosperm during germination of coffee seeds through its action in hydrolytic degradation of cell walls and in weakening the structures of the endosperm that surround the embryo, allowing radicle emergence. The aim of this study was to determine the activity of the endo-β-mannanase enzyme in the structures of coffee seeds for the purpose of assessing the relationship between this activity and the physiological quality of the seeds under different processing and drying methods. Coffea arabica L. fruit in the cherry maturity stage was subjected to three different types of processing: natural (seeds maintained in the fruit itself), fully washed (fruit pulped mechanically and the seeds demucilaged by fermentation in water), and semi-washed or demucilaged (both fruit pulp and mucilage removed mechanically); and two methods of drying: slow drying (suspended screen) in the shade, and rapid drying in mechanical dryer at 35°C to a moisture content of 11±1%. After processing and drying, the physiological quality of the seeds was evaluated through the germination test, and endo-β-mannanase enzyme activity was quantified. Coffee seeds submitted to natural processing have lower physiological performance, as well as greater deterioration and greater activity of the endo-ß-mannanase enzyme. Removal of mucilage during fully washed and semi-washed processing of coffee seeds reduces the activity of the endo-ß-mannanase enzyme and lowers deterioration, especially after faster drying. The enzyme endo-ß-mannanase is efficient in studying of the effects of processing and drying on coffee seeds, and can be evaluated in whole seeds, endosperms or embryos.

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Drying methods and their implication on quality of some medical plants

Planta Medica ◽

10.1055/s-0034-1395118 ◽

2014 ◽

Vol 80 (16) ◽

Author(s):

N Lamanauskas ◽

V Eisinaitė ◽

J Sakalauskaitė ◽

J Viškelis ◽

E Dambrauskienė ◽

...

Keyword(s):

Drying Methods ◽

Medical Plants

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THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

HUE UNIVERSITY JOURNAL OF SCIENCE AGRICULTURE AND RURAL DEVELOPMENT ◽

10.26459/jard.v83i5.3080 ◽

2014 ◽

Vol 83 (5) ◽

Author(s):

Nguyễn Thị Hồng Thu ◽

Đặng Minh Nhật ◽

Nguyễn Hoàng Dung

Keyword(s):

Room Temperature ◽

Fermentation Process ◽

Inoculum Size ◽

Wine Fermentation ◽

Wine Production ◽

Factors Affecting ◽

Natural Fermentation ◽

Tropical Asia ◽

Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

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