Qualidade das sementes de pinhão manso submetidas à secagem artificial

Ullmann, Renan; Resende, Osvaldo; Sales, Juliana de Fátima; Chaves, Tarcísio Honório

doi:10.1590/s1806-66902010000300017

Cited by 38 publications

(38 citation statements)

References 15 publications

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“…Desta forma, a embebição tem sido entendida como um processo físico relacionado, principalmente, com as características de permeabilidade do envoltório e com as propriedades dos coloides constituintes das sementes (Bewley e Black, 1994; Carvalho e Nakagawa, 2000). Segundo Ullmann et al (2010), a absorção de água é um bom parâmetro para análise da danificação mecânica ocorrida, pelo fato de seus valores estarem ligados aos danos causados no tegumento e na estrutura das sementes. Possivelmente a estrutura do fruto de crambe por apresentar um pericarpo rígido e pouco permeável a água, pode ter influenciado nos valores de absorção de água.…”

Section: Resultsunclassified

Qualidade dos frutos de crambe durante o armazenamento

Costa¹,

Resende²,

Gonçalves³

et al. 2012

Rev. bras. sementes

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RESUMO -Em sementes armazenadas sob condições adequadas, a velocidade do processo de deterioração pode ser diminuída, permitindo a conservação da viabilidade das mesmas por período mais prolongado do que o obtido em condições naturais. Objetivou-se no presente trabalho avaliar a qualidade dos frutos de Crambe abyssinica armazenados em diferentes condições ambientais. Foram utilizados frutos de crambe com teor de agua de 6% b.u. Os testes de condutividade elétrica, absorção de água, porcentagem de germinação e índice de velocidade de germinação (IVG) foram realizados no início do experimento (0 meses) e a cada 2 meses, durante um ano. O armazenamento foi realizado em três condições distintas: condição ambiente (26 ± 3 °C; 55 ± 12% Umidade Relativa -UR), câmara refrigerada do tipo B.O.D. (5 ± 1 °C; 79 ±5 % UR) e câmara climatizada com aparelho de ar condicionado (18 ± 1 °C; 53 ± 7% UR). A câmara climatizada (18 ± 1 °C; 53 ± 7% UR) conserva melhor a qualidade dos frutos de crambe em relação à condição ambiente (26 ± 3 °C; 55 ± 12% UR) e câmara refrigerada do tipo B.O.D. (5 ± 1 °C; 79 ± 5% UR). O armazenamento dos frutos por doze meses, nos três ambientes analisados, promove a quebra de dormência das sementes. Termos para indexação: qualidade pós-colheita, Crambe abyssinica, condições de armazenamentoCrambe fruit quality during storage ABSTRACT -The speed of the deterioration process in seeds stored under proper conditions can be reduced, and seed viability can be maintained for longer than under natural conditions. The aim of this study was to evaluate Crambe abyssinica fruit quality for storage under different environmental conditions. The initial moisture content of crambe seeds was 6% w.b. The electrical conductivity, water absorption, germination and germination speed index (GSI) were determined at the beginning (0 months) and every two months for one year. Seeds were stored under three different conditions: normal environment (26 ± 3 °C, 55 ± 12% Relative Humidity -RH), refrigerated type B.O.D. (5 ± 1 ° C, 79 ± 5% RH) and in a climate chamber with air conditioning (18 ± 1 °C, 53 ± 7% RH). The climate chamber (18 ± 1 °C, 53 ± 7% RH) maintains the best crambe fruit quality compared to the normal environment (26 ± 3 °C, 55 ± 12% RH) and the refrigerated type B.O.D. (5 ± 1 °C, 79 ± 5% RH). Fruits stored for twelve months in the three environments caused the seed dormancy to breakdown.

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Section: Resultsunclassified

Qualidade dos frutos de crambe durante o armazenamento

Costa¹,

Resende²,

Gonçalves³

et al. 2012

Rev. bras. sementes

Self Cite

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“…When this gradient is too large, internal tensions cause the grains to crack (COSTA et al, 2011;BRAZIL, 2012). For grains with higher initial water contents, the drying temperature should be lower, with use of higher temperatures only in cases of grain with lower water contents (WEBER, 2001;ULLMANN et al, 2010). When grains reach high temperatures, they are exposed to thermal damage that can reduce grain viability and vigor.…”

Section: Resultsmentioning

confidence: 99%

“…However, these high temperatures can also damage the grains (ULLMANN et al, 2010;OLIVA et al, 2012). It was found that for storage in a natural environment, after six months, the maize grains considerably lost physical quality.…”

Section: Resultsmentioning

confidence: 99%

Drying and storage of corn grains for ethanol production in Brazil

et al. 2016

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ABSTRACT:The aim of the present research was to evaluate the effects of drying air temperature and storage conditions used in Brazil on the quality of corn grains (Zea mays L.) for ethanol production. The experiment was set up in a completely randomized design in a (3x2x2) factorial arrangement (drying air temperatures of 80, 100 and 120 ºC vs. ambient storage conditions of 23 ºC / 60% RH and cooled to 10 ºC / 40% RH vs. storage time of zero and six months). The corn grains were harvested with a water content of 18.0% (w.b.). Then, they were dried in a convection/forced-air oven at different temperatures, until water content reached 12% (w.b.). After that, the grains were stored. It was concluded that the increase in drying air temperature reduced lipid content and starch percentage, decreasing ethanol yield to 38.74 L ton -1 of grains. Storage under refrigeration at 10 °C was favorable for the maintenance of lipid levels (+2%), starch percentage (6%) and ethanol yield (33 L ton -1 of grains). Thus, considering production conditions and weather in Brazil, grains should be dried at air temperatures up to 80 °C, and storage must be performed under refrigerated air up to 10 °C for quality assurance of maize grains in the dry season and, therefore, increased ethanol production in the industry.

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“…For GONELI et al (2011), grain volume shrinkage derives from a decrease in tension within the cells as water is removed whilst the drying process continues. On the other side, size reductions of plant products by drying process are not only related to loss of water, the process conditions also have great influence on product size and format (CORRÊA et al, 2010;ULLMANN, et al, 2010;GONELI et al, 2011; Effects of drying air temperature and grain initial moisture content on soybean quality (Glycine max (L.) Merrill)…”

Section: Introductionmentioning

confidence: 99%

Effects of drying air temperature and grain initial moisture content on soybean quality (Glycine Max (L.) Merrill)

et al. 2016

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This study aimed to evaluate the effect of air-drying temperature and initial moisture content on volume shrinkage, physical quality and oil extraction yield of soybean grains. The grains used in this experiment were harvested at two distinct moisture levels of 19 and 25%. Then, these grains were taken to dryness at three different air temperatures of 75 °C, 90 °C and 105 °C, in a forced circulation convection oven of the air. The results showed a drying time reduction with increasing air temperatures. Regarding volume shrinkage, moisture content reductions influenced grain volume and the Rahman's model was the one that best fit the data. Moreover, the higher the air temperature, the greater the effects on soybean grain shrinkage and physical quality. By grain volume reduction effected on oil yield, major impacts were observed when assessing grain initial moisture content were higher. Furthermore, the temperature of 105°C and an initial moisture content of 25% were the factors that most affected soybean grain quality, however not affecting oil extraction yield.

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Qualidade das sementes de pinhão manso submetidas à secagem artificial

Cited by 38 publications

References 15 publications

Qualidade dos frutos de crambe durante o armazenamento

Qualidade dos frutos de crambe durante o armazenamento

Drying and storage of corn grains for ethanol production in Brazil

Effects of drying air temperature and grain initial moisture content on soybean quality (Glycine Max (L.) Merrill)

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