Moisture content at harvest and drying temperature on bean seed quality

Abstract

The physical quality and physiological performance of seeds may be influenced by numerous factors, including the moisture content at harvest and drying temperature. This study aimed at evaluating the physical quality and physiological performance of black bean seeds (BRS Campeiro cultivar), depending on the moisture content at harvest and drying air temperature. The experiment was conducted under a completely randomized design, in a 3 x 5 (moisture content at harvest x drying air temperature) factorial arrangement, with four replications. The samples were collected when the seeds reached the moisture contents of 35.2 %, 25.2 % and 16.6 %. After harvesting, the seeds were subjected to drying at temperatures of 30 ºC, 35 ºC, 40 ºC, 45 ºC and 50 ºC. The physical quality of the seeds was evaluated by determining the 1,000-seed weight and hectoliter weight. The physiological performance was evaluated by the germination speed index, germination first count, accelerated aging, dry matter, seedling shoot and root length and electrical conductivity. The increase in the drying temperature, regardless of the moisture content at harvest, reduces the physical quality and physiological performance of the seeds. When subjected to drying temperatures lower than 40 ºC, the seeds obtained from the earliest harvests show a better physical quality and physiological performance.

Immediate and latent damages of drying temperature in the quality of black oat (Avena strigosa Schreb.) seeds

“…Immediate and latent damage to the shoot length of seedlings has been found due to the increase in the drying air temperature since the seeds subjected to drying at a temperature of 30°C showed the highest values at the beginning and end of the storage period. Similarly, Scariot et al (2017a) temperature increment of up to 50°C on the shoot length of bean seedlings.…”

“…This can cause damage to the selective permeability of cell membranes, increasing solute leaching, reflected by higher conductivity values (Corrêa and Afonso, 1999). Botelho et al (2015) and Scariot et al (2017a) verified increased electrical conductivity of soybean and bean seeds with an increase in drying air temperature of up to 80°C and 50ºC, respectively.…”

Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

“…So, to maintain bean supply throughout the year and prevent scarcity between harvests, the storage of this variety is crucial. However, improper storage can cause undesirable changes in the carioca beans leading to consumer rejections (Carbonell et al, 2010;Scariot et al, 2017;Alvares et al, 2020). These changes occur in the integument of some carioca bean cultivars because some genotypes darken very quickly, and the bean also hardens itself rapidly.…”

The convenience of non-conventional methods for evaluation of the culinary quality of beans

“…Due to seasonality of production in Brazil and in many other countries, storage of beans is usual and necessary to maintain bean supply throughout the year, avoiding scarcity between harvests (Maia, Pinto, Marques, Lyram, & Roitman, 2013). However, inappropriate storage causes undesirable changes on final product, leading consumers to reject it (Alvares, Pereira, Melo, Miklas, & Melo, 2020;Carbonell, Chiorato, Gonçalves, Perina, & Carvalho, 2010;Scariot, Tiburski, Reichert Júnior, Radünz, & Meneguzzo, 2017). During conventional storage, when conditions are not controlled, carioca beans tend to develop undesirable characteristics in terms of quality.…”