Drying kinetics and physiological quality of ‘Cabacinha’ pepper seeds during storage

Revista Brasileira de Engenharia Agricola e Ambiental

Souza, Rannie do C.¹  Vale Junior, Luís S. R.¹  Silva, Camila F.¹  Soares, Renato S.²  Silva, Hellismar W. da³ 

[1]Instituto Federal Goiano, Ceres, Brazil

[2]Universidade Estadual Paulista, Jaboticabal, Brazil

[3]Universidade Federal de Lavras, Lavras, Brazil

关键词: Capsicum chinense L.;    drying temperature;    germination;    vigor.;   

DOI  :  10.1590/1807-1929/agriambi.v22n4p292-297

学科分类：农业科学（综合）

来源: Universidade Federal de Campina Grande * Centro de Ciencias e Tecnologia

【 摘 要 】

Drying air temperature has direct influence on seed quality, especially for vegetable species harvested with high moisture content. This study aimed to determine and model the drying curves of ‘Cabacinha’ pepper seeds (Capsicum chinense L.) at different temperatures, and to evaluate their physiological quality after drying and during storage. The experimental design was completely randomized in a 3 x 3 factorial scheme, with three drying temperatures (35, 38 and 42 °C) and three storage periods (0, 4 and 8 months), with four replicates. Seed quality was evaluated by germination test, first germination count, accelerated aging, electrical conductivity, seedling emergence, and speed of emergence. The Two Terms is the model that best represents the drying curves of ‘Cabacinha’ pepper seeds at temperatures of 35, 38 and 42 °C. Higher germination and vigor values are obtained in seeds dried at 35 and 38 °C. Drying at 42 °C and storage reduce the physiological quality of the seeds.

【 授权许可】

CC BY