Drying peanut seed using air ambient temperature at low relative humidity

Krzyzanowski, F. C.; West, S. H.; Neto, J. de B. França

doi:10.1590/s0101-31222006000300001

Cited by 18 publications

(10 citation statements)

References 9 publications

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“…A qualidade das sementes de amendoim pode perder-se progressivamente por deterioração nas fases de maturação e colheita (Barrozo et al, 2012;Rossetto et al, 2003) e na pós-colheita, durante os processos de secagem (Krzyzanowski et al, 2006), beneficiamento (Figueiredo Neto et al, 2012) e armazenamento (Araújo e Rosseto, 2005). A conservação da qualidade no armazenamento é fundamental nos programas de produção de sementes de amendoim, pois a época de colheita não coincide com a época mais adequada à semeadura.…”

Section: Introductionunclassified

Qualidade de sementes de amendoim armazenadas no estado de São Paulo

et al. 2013

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ResumoCom os objetivos de avaliar a qualidade fisiológica e sanitária de sementes de amendoim armazenadas no estado de São Paulo, identificar os principais insetos e fungos que ocorrem nessas condições e as possíveis injúrias causadas que possam prejudicar a qualidade dessas sementes, amostragens de lotes das cultivares IAC 886 e IAC 503, produzidas nas safras 2010/11 e 2011/12, foram realizadas em quatro épocas: antes do armazenamento, antes do beneficiamento, após o beneficiamento e após o tratamento químico. As sementes foram analisadas quanto ao teor de água, germinação, vigor e sanidade. O beneficiamento não melhorou a qualidade das sementes de amendoim. As principais pragas associadas às sementes foram Cyrtomenus mirabilis (Perty) e Corcyra cephalonica (Stainton). Os fungos mais frequentes foram os dos gêneros Aspergillus, Fusarium, Penicillium e Rhizopus. Durante o armazenamento houve aumento na incidência de Aspergillus spp., Penicillium spp. e Rhizopus sp. e redução da ocorrência de Fusarium sp. O tratamento das sementes de amendoim, após o beneficiamento, é imprescindível para serem obtidos padrões aceitáveis à sua comercialização.Palavras-chave: Arachis hypogaea L., germinação, armazenamento, insetos praga, fungos, beneficiamento. Quality assessment of commercial peanut seeds in the state of São Paulo, Brazil AbstractPhysiological and sanitary quality of peanut seeds stored in the state of São Paulo were assessed in seed lots of cultivars IAC 886 and IAC 503 harvested in the 2010/11 and 2011/12 growing seasons. Evaluations also included the identification and damages caused by fungi and insects occurring in these conditions. Seed sampling and evaluations were done in four stages of the seed storing and processing: before storage, before shelling, after shelling and after seed treatment. Seeds were analyzed for water content, germination and vigor, and evaluated for sanity. Shelling did not improve physiological and sanitary quality of the seeds. Cyrtomenus mirabilis (Perty) and Corcyra cephalonica (Stainton) were the main insects found. The fungi most frequently detected were those of genus Aspergillus, Fusarium, Penicillium and Rhizopus. Increased occurrence of Aspergillus, Penicillium and Rhizopus, and decreased occurrence of Fusarium were noted during the storage period. Seed treatment after shelling was proved to be essential for reaching the necessary quality standard of commercial seeds.

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Section: Introductionunclassified

Qualidade de sementes de amendoim armazenadas no estado de São Paulo

et al. 2013

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“…Therefore, some care with operations such as drying and storage, commonly conducted within a highly technology-oriented seed production system, became even more necessary and relevant, considering the establishment of the crop and, consequently, the fact that the desired production increments depend directly on the quality of the seed (Peske et al, 2012). As reported by Fernandes and Rosolem (1999) and by Krzyzanowski et al (2006), the drying method directly influences the quality of the peanut seeds and the productivity of the culture, considering that the promotion of vigorous plants and, consequently, the adequate development of the crop depend directly on this operation.…”

Section: Introductionmentioning

confidence: 92%

Physiological potential of peanut seeds submitted to drying and storage

et al. 2016

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-This study was performed to evaluate the immediate and latent effects of drying air temperature on the physiological potential of peanuts (Arachis hypogaea L.). The fruits were harvested at the physiological maturity stage, with 36 ± 2% water content (w.b.), and dried at temperatures of 40, 50, 60 and 70 ºC, until 7 ± 1% (w.b.). Thereafter, the fruits were stored in an environment with non-controlled temperature and relative humidity for 150 days, and the water content, germination and vigor of seeds were immediately determined, as well as at every 30 days thereafter, through the first count, and the tetrazolium test, accelerated aging test, cold test with soil and electrical conductivity. According to the results, it was found that the physiological potential of peanut seeds is inversely related to the drying temperature and the storage time, due to the fact that the germination and vigor are reduced as both factors increase. The air temperature of 40 °C may be recommended for the drying of peanut seeds, and even associated with the storage time of 150 days under uncontrolled conditions. Index terms: Arachis hypogaea L., germination of seeds, vigor, post-harvest. Potencial fisiológico de sementes de amendoim submetidasà secagem e ao armazenamento RESUMO -O presente trabalho foi conduzido com o objetivo de avaliar os efeitos, imediato e latente, de diferentes temperaturas do ar de secagem sobre o potencial fisiológico de sementes de amendoim (Arachis hypogaea L.). Os frutos foram colhidos no estádio de maturidade fisiológica, com aproximadamente 36 ± 2% de teor de água (b.u.), e submetidos à secagem nas temperaturas de 40, 50, 60 e 70 °C, até atingirem 7 ± 1% (b.u.). Posteriormente, esses foram armazenados em ambiente com temperatura e umidade relativa não controladas por 150 dias, sendo imediatamente e a cada 30 dias subsequentes determinado o teor de água, a germinação e o vigor das sementes por meio da primeira contagem e dos testes de tetrazólio, envelhecimento acelerado, frio com solo e condutividade elétrica. De acordo com os resultados obtidos, verificou-se que o potencial fisiológico das sementes de amendoim diminui com o aumento da temperatura de secagem e com o tempo de armazenamento, posto a germinação e o vigor das sementes serem diminutos conforme o incremento de ambos os fatores. A temperatura do ar de 40 °C pode ser recomendada para a secagem de sementes de amemdoim, sendo associada ao período de armazenamento de 150 dias em condições não controladas.Termos para indexação: Arachis hypogaea L., germinação de sementes, vigor, pós-colheita.

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“…Some authors such as Krzyzanowski et al, (2006a); Krzyzanowski et al, (2006b); Levien et al, (2008); and Avelar et al, (2011), have already tested the heat pipe technology (HPT) and proved its efficiency in drying grains. In coffee, this drying method also showed results that corroborate our findings on the maintenance of grain quality.…”

Section: Number Of Defective Grainsmentioning

confidence: 99%

“…With the advances in drying air dehumidification (e.g., heat pipe technology -HPT), electricity became part of the drying process in a financially competitive scenario. In Brazil, HPT was firstly applied in peanut drying by Krzyzanowski et al, (2006a), as well as in soybean by Krzyzanowski et al, (2006b); Levien et al, (2008); and Avelar et al, (2011). These authors used dehumidified air to dry seeds and found a reduction in drying time and greater maintenance of seed physiological quality.…”

Section: Introductionmentioning

confidence: 99%

Price and Quality of Coffee (Coffea Arabica L.) Dried Using Air Dehumidified by Convection

et al. 2019

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Grain drying processes have been improved to reduce costs and losses of coffee beverage quality. The objectives of this study were to evaluate the quality of coffee dried using air partially dehumidified before entering drying units (DUs) in four coffee-producing farms, as well as the effects of such process on coffee commercial value. The method consisted of obtaining three samples (triplicates) of coffee dried in both DUs and concrete terraces (control) for mean multiple comparisons. The following variables were analyzed for sieve #13 and hand-picked beans: defect number, cupping test, and pricing. Evaluations were carried out by three professional graders. The results showed that coffee dried in the DUs presented fewer broken grains, higher cupping score, and less negative factors of handsorting and defects. As a conclusion, it should be emphasized an average increase of 12.11% in price for coffee beans previously dehumidified.

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Drying peanut seed using air ambient temperature at low relative humidity

Cited by 18 publications

References 9 publications

Qualidade de sementes de amendoim armazenadas no estado de São Paulo

Qualidade de sementes de amendoim armazenadas no estado de São Paulo

Physiological potential of peanut seeds submitted to drying and storage

Price and Quality of Coffee (Coffea Arabica L.) Dried Using Air Dehumidified by Convection

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