Physiological quality of eggplant seeds with different extraction and drying methods
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Journal of Seed Science |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S2317-15372013000100007 |
Resumo: | During seed extraction in fleshy fruits, some procedures are necessary to ensure seed quality and minimize deterioration and microorganism activity; also seeds extracted under moist conditions need special care when drying. The objective of this study was to evaluate the physiological quality of eggplant seeds submitted to different extraction and drying methods. In the first study, whole eggplant fruits were mechanically crushed and then fermented for 0, 24 and 48 hours, with and without applying hydrochloric acid during seed extraction. In the second study, seeds were extracted in a pepper peeler and then immediately washed in water and submitted to the following drying methods: Sun/24 h; Sun/48 h; 32 °C/24 h; 32 °C/48 h; 38 °C/24 h; 38 °C/48 h; Sun/24 h + 32 °C/24 h; Sun/24 h + 38 °C/24 h e 32 °C/24 h + 38 °C/24 h. The treatment efficiency of both experiments was evaluated from the following tests: seed weight, germination, first count, accelerated aging and seedling emergence. The results suggest that fermentation and applying hydrochloric acid to pulp/seed reduce the physiological seed quality. All drying methods reduced the seed moisture content permitting adequate storage and maintenance of seed physiological quality. |
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Physiological quality of eggplant seeds with different extraction and drying methodsSolanum melongenafermentationhydrochloric acidmoisturestorageDuring seed extraction in fleshy fruits, some procedures are necessary to ensure seed quality and minimize deterioration and microorganism activity; also seeds extracted under moist conditions need special care when drying. The objective of this study was to evaluate the physiological quality of eggplant seeds submitted to different extraction and drying methods. In the first study, whole eggplant fruits were mechanically crushed and then fermented for 0, 24 and 48 hours, with and without applying hydrochloric acid during seed extraction. In the second study, seeds were extracted in a pepper peeler and then immediately washed in water and submitted to the following drying methods: Sun/24 h; Sun/48 h; 32 °C/24 h; 32 °C/48 h; 38 °C/24 h; 38 °C/48 h; Sun/24 h + 32 °C/24 h; Sun/24 h + 38 °C/24 h e 32 °C/24 h + 38 °C/24 h. The treatment efficiency of both experiments was evaluated from the following tests: seed weight, germination, first count, accelerated aging and seedling emergence. The results suggest that fermentation and applying hydrochloric acid to pulp/seed reduce the physiological seed quality. All drying methods reduced the seed moisture content permitting adequate storage and maintenance of seed physiological quality.ABRATES - Associação Brasileira de Tecnologia de Sementes2013-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S2317-15372013000100007Journal of Seed Science v.35 n.1 2013reponame:Journal of Seed Scienceinstname:Associação Brasileira de Tecnologia de Sementes (ABRATES)instacron:ABRATES10.1590/S2317-15372013000100007info:eu-repo/semantics/openAccessFrança,Leomara Vieira deCroda,Mariana DieringsNascimento,Warley MarcosFreitas,Raquel Alves deeng2013-06-21T00:00:00Zoai:scielo:S2317-15372013000100007Revistahttp://www.scielo.br/scielo.php?script=sci_serial&pid=2317-1537&lng=en&nrm=isohttps://old.scielo.br/oai/scielo-oai.php||abrates@abrates.org.br2317-15452317-1537opendoar:2013-06-21T00:00Journal of Seed Science - Associação Brasileira de Tecnologia de Sementes (ABRATES)false |
dc.title.none.fl_str_mv |
Physiological quality of eggplant seeds with different extraction and drying methods |
title |
Physiological quality of eggplant seeds with different extraction and drying methods |
spellingShingle |
Physiological quality of eggplant seeds with different extraction and drying methods França,Leomara Vieira de Solanum melongena fermentation hydrochloric acid moisture storage |
title_short |
Physiological quality of eggplant seeds with different extraction and drying methods |
title_full |
Physiological quality of eggplant seeds with different extraction and drying methods |
title_fullStr |
Physiological quality of eggplant seeds with different extraction and drying methods |
title_full_unstemmed |
Physiological quality of eggplant seeds with different extraction and drying methods |
title_sort |
Physiological quality of eggplant seeds with different extraction and drying methods |
author |
França,Leomara Vieira de |
author_facet |
França,Leomara Vieira de Croda,Mariana Dierings Nascimento,Warley Marcos Freitas,Raquel Alves de |
author_role |
author |
author2 |
Croda,Mariana Dierings Nascimento,Warley Marcos Freitas,Raquel Alves de |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
França,Leomara Vieira de Croda,Mariana Dierings Nascimento,Warley Marcos Freitas,Raquel Alves de |
dc.subject.por.fl_str_mv |
Solanum melongena fermentation hydrochloric acid moisture storage |
topic |
Solanum melongena fermentation hydrochloric acid moisture storage |
description |
During seed extraction in fleshy fruits, some procedures are necessary to ensure seed quality and minimize deterioration and microorganism activity; also seeds extracted under moist conditions need special care when drying. The objective of this study was to evaluate the physiological quality of eggplant seeds submitted to different extraction and drying methods. In the first study, whole eggplant fruits were mechanically crushed and then fermented for 0, 24 and 48 hours, with and without applying hydrochloric acid during seed extraction. In the second study, seeds were extracted in a pepper peeler and then immediately washed in water and submitted to the following drying methods: Sun/24 h; Sun/48 h; 32 °C/24 h; 32 °C/48 h; 38 °C/24 h; 38 °C/48 h; Sun/24 h + 32 °C/24 h; Sun/24 h + 38 °C/24 h e 32 °C/24 h + 38 °C/24 h. The treatment efficiency of both experiments was evaluated from the following tests: seed weight, germination, first count, accelerated aging and seedling emergence. The results suggest that fermentation and applying hydrochloric acid to pulp/seed reduce the physiological seed quality. All drying methods reduced the seed moisture content permitting adequate storage and maintenance of seed physiological quality. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S2317-15372013000100007 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S2317-15372013000100007 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S2317-15372013000100007 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
ABRATES - Associação Brasileira de Tecnologia de Sementes |
publisher.none.fl_str_mv |
ABRATES - Associação Brasileira de Tecnologia de Sementes |
dc.source.none.fl_str_mv |
Journal of Seed Science v.35 n.1 2013 reponame:Journal of Seed Science instname:Associação Brasileira de Tecnologia de Sementes (ABRATES) instacron:ABRATES |
instname_str |
Associação Brasileira de Tecnologia de Sementes (ABRATES) |
instacron_str |
ABRATES |
institution |
ABRATES |
reponame_str |
Journal of Seed Science |
collection |
Journal of Seed Science |
repository.name.fl_str_mv |
Journal of Seed Science - Associação Brasileira de Tecnologia de Sementes (ABRATES) |
repository.mail.fl_str_mv |
||abrates@abrates.org.br |
_version_ |
1754212981580759040 |