Influence of quality and physiological coloration of guandu bean seeds
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/4789 |
Resumo: | The objective of this study was to study the physiological quality of guandu bean seeds submitted to different drying temperatures (40, 50, 60, 70 °C), besides the coloration of the seeds in different moisture contents during the drying process. The experiment was carried out at the Phytotechnic Laboratory, Seed Laboratory and the Post Harvest Laboratory of IFGoiano - Campi Iporá and Rio Verde, respectively. To evaluate the physiological quality, the germination test, germination speed index and electrical conductivity were performed. To analyze the color of the seeds, they were submitted to drying until reaching the water content of 12% wet basis (wb). Guandu bean seed color was evaluated by direct reflectance reading of the “L”, “a” and “b” coordinates, using the ColorFlex EZ colorimeter. Concluding that high temperatures reduce the drying time, however the best indicated temperature for drying guandu bean seeds without affecting the physiological quality is between 40 and 50 °C, and high temperatures cause greater damage to the seed, consequently reducing its quality. The reduction in water content provided a variation in the “L”, “a” and “b” coordinates of the pea bean seeds. |
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Influence of quality and physiological coloration of guandu bean seedsInfluencia del secado en la calidad fisiológica y el coloramiento de las semillas de habas de guandúInfluência da secagem na qualidade fisiológica e coloração das sementes de feijão guanduConductividad elétricaGerminaciónReflectancia.Condutividade elétricaGerminaçãoReflectância.Electrical conductivityGerminationReflectance.The objective of this study was to study the physiological quality of guandu bean seeds submitted to different drying temperatures (40, 50, 60, 70 °C), besides the coloration of the seeds in different moisture contents during the drying process. The experiment was carried out at the Phytotechnic Laboratory, Seed Laboratory and the Post Harvest Laboratory of IFGoiano - Campi Iporá and Rio Verde, respectively. To evaluate the physiological quality, the germination test, germination speed index and electrical conductivity were performed. To analyze the color of the seeds, they were submitted to drying until reaching the water content of 12% wet basis (wb). Guandu bean seed color was evaluated by direct reflectance reading of the “L”, “a” and “b” coordinates, using the ColorFlex EZ colorimeter. Concluding that high temperatures reduce the drying time, however the best indicated temperature for drying guandu bean seeds without affecting the physiological quality is between 40 and 50 °C, and high temperatures cause greater damage to the seed, consequently reducing its quality. The reduction in water content provided a variation in the “L”, “a” and “b” coordinates of the pea bean seeds.El objetivo fue estudiar la calidad fisiológica de las semillas de paloma, sometidas a diferentes temperaturas de secado (40, 50, 60, 70 ° C), además del color de las semillas en diferentes niveles de agua durante el proceso de secado. El experimento se realizó en el Laboratorio de Fitotecnia, el Laboratorio de Semillas y el Laboratorio de Postcosecha de Productos Vegetales IFGoiano - Campi Iporá y Río Verde, respectivamente. Para evaluar la calidad fisiológica, se realizaron la prueba de germinación, el índice de velocidad de germinación y la conductividad eléctrica. Para analizar el color de las semillas, se sometieron a secado hasta alcanzar un contenido de agua de 12% en base húmeda (b.u.). La evaluación del color de las semillas de paloma se realizó leyendo directamente la reflectancia de las coordenadas "L", "a" y "b", utilizando el colorímetro ColorFlex EZ. Concluyendo que las altas temperaturas reducen el tiempo de secado, sin embargo, la mejor temperatura indicada para secar las semillas de guisantes de paloma sin afectar la calidad fisiológica es entre 40 y 50 ° C, y las altas temperaturas causan un mayor daño a la semilla, lo que reduce su calidad. La reducción en el contenido de agua proporcionó una variación en las coordenadas “L”,”a” y “b”de las semillas de chícaros.Objetivou-se estudar a qualidade fisiológica de sementes de feijão guandu, submetidas a diferentes temperaturas de secagem (40, 50, 60, 70°C), além da coloração das sementes em diferentes teores de água durante o processo de secagem. O experimento foi desenvolvido no Laboratório de Fitotecnia, Laboratório de Sementes e no Laboratório de Pós-colheita de Produtos Vegetais do IFGoiano – Campi Iporá e Rio Verde, respectivamente. Para avaliar a qualidade fisiológica realizou-se o teste de germinação, índice de velocidade de germinação e condutividade elétrica. Para analisar a coloração das sementes, elas foram submetidas à secagem até atingir o teor de água de 12% base úmida (b.u.). A avaliação da coloração das sementes de feijão guandu foi feita pela leitura direta de refletância das coordenadas “L”, “a” e “b”, empregando o colorímetro ColorFlex EZ. Concluindo que altas temperaturas reduzem o tempo de secagem, contudo a melhor temperatura indicada para secagem de sementes de feijão guandu sem que afete a qualidade fisiológica está entre 40 e 50 °C, sendo que temperaturas elevadas causam maior dano a semente, consequentemente reduzindo sua qualidade. A redução do teor de água proporcionou uma variação na coordenadas “L”, “a” e “b” das sementes de feijão guandu.Research, Society and Development2020-06-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/478910.33448/rsd-v9i7.4789Research, Society and Development; Vol. 9 No. 7; e975974789Research, Society and Development; Vol. 9 Núm. 7; e975974789Research, Society and Development; v. 9 n. 7; e9759747892525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/4789/4492Copyright (c) 2020 Brunno Maciel Costa Silva, Daniel Emanuel Cabral de Oliveira, BEATRIZ DE LIMA FARIAS, Vinicius Soares Costa, Valdenice Batista Ferreira, Murillo Ribeiro Gonçalves Nunes, Osvaldo Resendeinfo:eu-repo/semantics/openAccessSilva, Brunno Maciel CostaOliveira, Daniel Emanuel Cabral deFarias, Beatriz de LimaCosta, Vinicius SoaresFerreira, Valdenice BatistaNunes, Murillo Ribeiro GonçalvesResende, Osvaldo2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/4789Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:28:31.005923Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Influence of quality and physiological coloration of guandu bean seeds Influencia del secado en la calidad fisiológica y el coloramiento de las semillas de habas de guandú Influência da secagem na qualidade fisiológica e coloração das sementes de feijão guandu |
title |
Influence of quality and physiological coloration of guandu bean seeds |
spellingShingle |
Influence of quality and physiological coloration of guandu bean seeds Silva, Brunno Maciel Costa Conductividad elétrica Germinación Reflectancia. Condutividade elétrica Germinação Reflectância. Electrical conductivity Germination Reflectance. |
title_short |
Influence of quality and physiological coloration of guandu bean seeds |
title_full |
Influence of quality and physiological coloration of guandu bean seeds |
title_fullStr |
Influence of quality and physiological coloration of guandu bean seeds |
title_full_unstemmed |
Influence of quality and physiological coloration of guandu bean seeds |
title_sort |
Influence of quality and physiological coloration of guandu bean seeds |
author |
Silva, Brunno Maciel Costa |
author_facet |
Silva, Brunno Maciel Costa Oliveira, Daniel Emanuel Cabral de Farias, Beatriz de Lima Costa, Vinicius Soares Ferreira, Valdenice Batista Nunes, Murillo Ribeiro Gonçalves Resende, Osvaldo |
author_role |
author |
author2 |
Oliveira, Daniel Emanuel Cabral de Farias, Beatriz de Lima Costa, Vinicius Soares Ferreira, Valdenice Batista Nunes, Murillo Ribeiro Gonçalves Resende, Osvaldo |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Silva, Brunno Maciel Costa Oliveira, Daniel Emanuel Cabral de Farias, Beatriz de Lima Costa, Vinicius Soares Ferreira, Valdenice Batista Nunes, Murillo Ribeiro Gonçalves Resende, Osvaldo |
dc.subject.por.fl_str_mv |
Conductividad elétrica Germinación Reflectancia. Condutividade elétrica Germinação Reflectância. Electrical conductivity Germination Reflectance. |
topic |
Conductividad elétrica Germinación Reflectancia. Condutividade elétrica Germinação Reflectância. Electrical conductivity Germination Reflectance. |
description |
The objective of this study was to study the physiological quality of guandu bean seeds submitted to different drying temperatures (40, 50, 60, 70 °C), besides the coloration of the seeds in different moisture contents during the drying process. The experiment was carried out at the Phytotechnic Laboratory, Seed Laboratory and the Post Harvest Laboratory of IFGoiano - Campi Iporá and Rio Verde, respectively. To evaluate the physiological quality, the germination test, germination speed index and electrical conductivity were performed. To analyze the color of the seeds, they were submitted to drying until reaching the water content of 12% wet basis (wb). Guandu bean seed color was evaluated by direct reflectance reading of the “L”, “a” and “b” coordinates, using the ColorFlex EZ colorimeter. Concluding that high temperatures reduce the drying time, however the best indicated temperature for drying guandu bean seeds without affecting the physiological quality is between 40 and 50 °C, and high temperatures cause greater damage to the seed, consequently reducing its quality. The reduction in water content provided a variation in the “L”, “a” and “b” coordinates of the pea bean seeds. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-20 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/4789 10.33448/rsd-v9i7.4789 |
url |
https://rsdjournal.org/index.php/rsd/article/view/4789 |
identifier_str_mv |
10.33448/rsd-v9i7.4789 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/4789/4492 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 7; e975974789 Research, Society and Development; Vol. 9 Núm. 7; e975974789 Research, Society and Development; v. 9 n. 7; e975974789 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052650732126208 |