Core Ideas The soaking kinetics of seeds of six cultivated species was modeled.Morphological and physical properties of seeds affected the water absorption.Two models were adapted in order to capture the third phase of the soaking process. Several models can be used to describe the seed soaking curve, which, under optimal conditions, occurs according to a three‐phase pattern. Among these models, the Peleg model stands out by its wide use. However, phase III (of germination itself) is not captured by this and other common models in seed soaking curves. The soaking curves of pea (Pisum sativum L.), lentil (Lens culinaris Medik.), onion (Allium cepa L.), welsh onion (A. fistulosum L.), maize (Zea mays L.), and millet [Pennisetum glaucum (L.) R. Br.] seeds, diverging for physical and morphological properties, were obtained with the following objectives: (i) to propose models to fully describe the kinetics of soaking of seeds, capturing the three stages of the process; (ii) to identify the most appropriate model for each species; (iii) to identify the phases of the soaking process; (iv) to relate physical and morphological properties of seeds, such as bulk density, sphericity, with the soaking kinetics. Five models were fitted: third degree polynomial, Peleg model, logistic model, an adaptation of the logistic model and an adaptation of the Peleg model, both adaptations with the addition of an exponential term with two parameters. The species P. sativum (pea) and L. culinares (lentil) did not present the third stage of the process. In this case, the Peleg model shall be used. On the other hand, the other species presented the three phases. The adaptation of the Peleg equation was quite effective in modeling the seed soaking curve of those species. The water absorption capacity is negatively correlated with the seed's sphericity and density.
-Several factors affect the electrical conductivity test efficiency, with emphasis given to the initial water content and the temperature during imbibition. This study aimed to evaluate the effect of the initial water content of pea seeds and the temperature on the electrical conductivity test efficiency. Six lots of 'Mikado' pea were used, which were previously tested for initial characterization. In the first trial, based on the initial value of the samples, the seed moisture content was adjusted to 9, 11, 13 and 15% and then the seeds were submitted to the electrical conductivity test. In the second trial, the water for seed imbibition was kept for 24 hours at 10, 15, 20, 25 and 30 ºC, and after that time the seeds were added and soaked for other 24 hours at the temperatures already mentioned. It was observed that initial seed moisture content and water temperature during imbibition influenced the results of the electrical conductivity test. This test should be carried out with distilled water, previously maintained for 24 hours at 25 °C for temperature stabilization. Then, the seeds with seed moisture content between 11 and 15% should be put to soak at 25 °C, and maintained at this temperature for 24 hours.Index terms: Pisum sativum, imbibition, exudates, vigor.Temperatura e teor de água afetam o teste de condutividade elétrica em sementes de ervilha RESUMO -Vários fatores interferem na eficiência do teste de condutividade elétrica, com destaque para teor de água inicial e temperatura durante a embebição. Este trabalho objetivou avaliar o efeito do teor de água inicial das sementes de ervilha e da temperatura na eficiência do teste de condutividade elétrica. Utilizaram-se seis lotes de ervilha 'Mikado' que foram submetidos a testes para caracterização inicial. No primeiro ensaio, baseado na umidade inicial das amostras, foi ajustado o teor de água para 9, 11, 13 e 15% e, posteriormente, foram submetidas ao teste de condutividade elétrica. No segundo ensaio, a água para embebição das sementes foi mantida por 24 horas a 10, 15, 20, 25 e 30 °C e, após este período, adicionou-se às sementes e foram colocadas para embeber por mais 24 horas nas referidas temperaturas. Observou-se que teor de água inicial e temperatura da água durante a embebição influenciaram nos resultados do teste de condutividade elétrica. Este teste deve ser realizado com água destilada previamente mantida por 24 horas a 25 °C para estabilização da temperatura, posteriormente as sementes, com teor de água entre 11 e 15%, colocadas para embeber na temperatura de 25 °C, mantidas nesta temperatura por 24 horas.Termos para indexação: Pisum sativum, embebição, exsudatos, vigor.
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