Effect of harvesting time on seed physiological quality, chemical composition and storability of soybeans

Abstract

Soybeans IAC-8 were harvested in the growth stages R7 and R8 commercial harvesting time and at two other subsequent times to compare their physiological and technological characteristics. Seeds were stored at two moisture levels, 12% and 15%, for 6 months. Germination and vigor (acelerated aging, electrical conductivity), oil and free fatty acids, peroxide and iodine values were evaluated periodically. As expected, the time of harvesting and seed moisture content affected seed performance, while oil content did not correlate to physiological quality as did acidity, peroxide value and iodine number. Key Words: Glycine max, seeds, maturation, storage, germination vigor. RELAÇÕES ENTRE MOMENTO DE COLHEITA, COMPOSIÇÃO QUÍMICA E POTENCIAL DE ARMAZENAMENTO DE SEMENTES DE SOJA.RESUMO: Um campo de produção de soja IAC-8 foi colhido nos estádios R7 e R8 "pontos de colheita comercial" e em duas épocas subsequentes; as sementes foram estudadas sob os pontos de vista fisiológico e tecnológico, logo após as colheitas e durante o armazenamento de 6 meses (graus de umidade inicial de 12% e 15%

Changes in Oil Content, Chemical Properties, Fatty Acid Composition and Triacylglycerol Species of Tea Seed Oil During Maturity Period

“…(2007) observed that the oil content of safflower seed increased very rapidly from the 15th to the 30th day after the flowering sampling period and reached its maximum level in maturity time. However, our data appear to be in contrast to those of Marcos‐Filho et al . (1994) who observed that the oil content of soybean did not correlate with harvesting time.…”

“…According to these results, the iodine value increased significantly ( P < 0.05) from August to October/November. It has been previously reported that, as the seed of soybean developed, the iodine value increased (Marcos‐Filho et al . 1994).…”

“…Tea seed oil was extracted by the solvent method. Briefly, after removing the hard shell and grinding the seeds, the solvent (hexane) was added to the tea seed in sealed container and shacked continuously, at 25C for 8 h. The solvent then recovered in rotary evaporator below a temperature of 60C and the oil content of tea seeds (g oil/100 g tea seed) was calculated (Marcos‐Filho et al . 1994; Fattahi‐Far et al .…”

“…2006). However, literature data had shown that maturity period can be a main factor that affects oil content, chemical properties and FAC in some oil seeds and fruits such as soybean, berries, rapeseed, thyme, avocado, sunflower, olive and safflower (Marcos‐Filho et al . 1994; Yang and Kallio 2002; Bhardwaj and Hamama 2003; Naghdi Badi et al .…”

Effect of maturity stages on seed quality of two tomato accessions

“…The observed differences between the initially ripe and other treatments in the study could be attributed to immature seeds due to improper seed filling. Although no significant difference was observed among the half ripe, fully ripe and rotten treatments, this could be attributed to the stabilisation of dry matter translocation to the seed at maturity (Marcos Filho et al, 1994). According to Ellis (1992) and Castro et al (2006), the duration of the seed filling phase and environmental conditions may potentially affect the amount and quality of reserve food stored.…”