Seed health of common bean stored at constant moisture and temperature

Francisco, Fabiana Gonçalves; Usberti, Roberto

doi:10.1590/s0103-90162008000600007

Cited by 10 publications

(4 citation statements)

References 5 publications

(7 reference statements)

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“…in blotter method of French bean seed. Francisco and Usberti (2008) stated that low seed moisture content reduced Alternaria spp. The highest incidence of Fusarium spp.…”

Section: Effect Of Containers and Storage Periods On Seed Colour Of Fmentioning

confidence: 99%

Effect of Storage Containers and Storage Periods on The Seed Quality of French Bean (Phaseolus vulgaris)

Khalequzzaman

Rashid

Hasan

et al. 2012

Bangladesh J. Agric. Res

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The experiment was conducted in the Laboratory, Department of Plant Pathology, HSTU, Dinajpur during April July 2010 to know the effect of abiotic and biotic factors, storage periods and storage containers on the seed quality of French bean. Tin container showed the highest germination, normal seedlings and vigour index which were followed by polythene bag, where Gunny bag showed the lowest germination, normal seedlings and vigour index upto 60 days after storage. The highest 1000-seed weight, moisture content, abnormal seedlings, seed rot and incidence of the Fusarium oxysporum were recorded in Gunny bag, where the lowest of these parameters were recorded in Tin container. Seed colour of Tin container were more or less same as initial colour, but seeds of Gunny bag were changed into fade or brown colour at 60 days after storage. Moisture content, 1000-seed weight, abnormal seedlings, seed rot, fungi association were increased, but germination and normal seedlings were decreased with the increase of storage periods. Among the three containers, Tin container was the best and the Gunny bag was the worst storage containers upto 60 days of storage for French bean seed. DOI: http://dx.doi.org/10.3329/bjar.v37i2.11221 Bangladesh J. Agril. Res. 37(2): 195-205, June 2012

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“…in blotter method of French bean seed. Francisco and Usberti (2008) stated that low seed moisture content reduced Alternaria spp. The highest incidence of Fusarium spp.…”

Section: Effect Of Containers and Storage Periods On Seed Colour Of Fmentioning

confidence: 99%

Effect of Storage Containers and Storage Periods on The Seed Quality of French Bean (Phaseolus vulgaris)

Khalequzzaman

Rashid

Hasan

et al. 2012

Bangladesh J. Agric. Res

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“…are the predominant pathogens with the highest incidence in the field, other pathogens such as Alternaria spp., Fusarium spp., Rhizoctonia spp. have also been reported (FRANCISCO; USBERTI, 2008). The seed vigor tests based on the seedling growth and electrical conductivity have been used to select the different vigor levels in bean seed lots (ARAUJO, et al, 2011;CARVALHO;NAKAGAWA, 2012;LOBO JUNIOR et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Physiological and phytosanitary quality of common bean seeds used by small growers in Minas Gerais state, Brazil

Lopes

Brandão

Araujo

et al. 2018

R. Agrogeoambiental

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The physiological and phytosanitary qualities of common bean seeds used on a small farming system depend on the cultural practices, drying system and storage conditions employed. The objective of this work was to evaluate eight lots of common bean seeds using germination, vigor and phytosanitary tests. The lots were produced in 2005 and 2006 in "Zona da Mata", Minas Gerais State, Brazil, and analyzed for moisture content, germination quality, first germination count, seedling vigor, seedling emergence, electric conductivity, seedling dry weight, seedling length, hypochlorite test and blotter test. The experimental design was completely randomized with four replications. The mean seed moisture content from all lots was 8.4 %. Four lots were classified as high vigor, one as intermediate vigor and three lots as low vigor. The first germination count and electrical conductivity tests were the best for evaluating bean seed physiological quality. All seed lots were infested by fungi, mainly Alternaria, Cladosporium and Fusarium.

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“…After threshing, the beans then undergo post-harvest drying to bring the grain moisture to less than 14 percent. This moisture content can be achieved easily by air drying [30]. Once dried, an adequate number of workers should be employed to ensure thorough sorting to remove physically damaged, shriveled, rotten, as well as grains with signs of pest infestation and disease.…”

Section: C) Possible Control Measures Of Identified Hazardsmentioning

confidence: 99%

Development of a food safety toolkit for dry common beans (Phaseolus vulgaris L.) in Uganda using a Hazard Analysis and Critical Control Point (HACCP) approach

Aber¹,

Mulindwa²,

Ugen³

et al. 2018

AJFAND

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Common beans (Phaseolus vulgaris L) may be contaminated with heavy metals and aflatoxins. Cooked beans may also be contaminated with micro-organisms due to poor hygiene and sanitation practices. Hazard Analysis and Critical Control Point (HACCP), which is a globally recognised food safety program, was proposed as a suitable program to minimise/eliminate the risk of contamination. Therefore, the objective of this study was to develop a HACCP plan for dry common beans in Uganda and an accompanying food safety toolkit. The seven principles of HACCP as outlined by Codex Alimentarius were followed to develop a HACCP plan for the dry common beans value chain in Uganda. A decision tree diagram was further used to identify each potential hazard at each processing stage and Critical Control Points (CCPs) along the chain. The identification of the CCPs was further supported by an evaluation of the actual risk and severity of the hazard. For the CCP identified, reliable control mechanism and corrective actions were established to fulfill the requirements set by the critical limits to guarantee the safety of the products. Verification and records systems were proposed to determine the effectiveness and traceability of the HACCP plan. For identified CCPs, a co-creation methodology was used to develop the food safety toolkit. This was carried out in four sessions that included a background of the chain actors' ambitions to determine the suitability of the toolkit, assessment of CCPs, expert advice on the CCP and an exercise to develop concepts for each CCP. From the analysis, fourteen processing stages starting from land selection to cooking and serving were identified. Out of these, four stages were CCPs. These were land selection and preparation, storage, post-harvest drying, and cooking and serving. Hazards at the CCPs included heavy metals, mycotoxins, and micro-organisms such as S. aureus, E. coli, and Salmonella spp. A combination of good hygiene and sanitation practices and good agricultural practices were recommended as control measures against the hazards. To further equip the value chain actors with mitigation strategies, a food safety toolkit whose usefulness is to give the actors a systematic means to control identified CCPs was developed. In this regard, the toolkit and HACCP plan will complement each other. From the study results, implementation of the toolkit, followed by an assessment of its uptake and impact on livelihoods and food safety risks is recommended.

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Seed health of common bean stored at constant moisture and temperature

Abstract: Fungal incidence in stored common bean (Phaseolus vulgaris L.) is the main concern in order to preserve seed health and viability. The main aim of this study was to analyse these quality parameters in hermetically stored seeds at 10.

Cited by 10 publications

References 5 publications

Effect of Storage Containers and Storage Periods on The Seed Quality of French Bean (Phaseolus vulgaris)

Effect of Storage Containers and Storage Periods on The Seed Quality of French Bean (Phaseolus vulgaris)

Physiological and phytosanitary quality of common bean seeds used by small growers in Minas Gerais state, Brazil

Development of a food safety toolkit for dry common beans (Phaseolus vulgaris L.) in Uganda using a Hazard Analysis and Critical Control Point (HACCP) approach

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