Abstract:This study aimed to evaluate the effect of maturation fruit and drying temperatures stages on oil content and the physiological performance of crambe seeds. Randomized blocks were the experimental design, with four replications. Harvests occurred when the plants reached 20, 40, 60, 80 and 100% brown color fruits. After harvest, seeds were dried at different temperatures (natural and artificial air at 30, 45 and 60 °C). The seeds were evaluated for the weight of a thousand seeds, productivity, oil content, germ… Show more
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