Abstract:The objective of this research was to evaluate the immediate and latent drying temperature damages on the physical and physiological quality of black oat seeds. The seeds were dried in an oven with air circulation at temperatures of 30, 40 and 50ºC, in addition to the use of alternating temperatures (40-50ºC). After drying the seeds were stored under environmental conditions for 180 days, and physical and physiological analyses were performed every 45 days. It was observed that the physical quality of black oa… Show more
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