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| Format: | Artículo científico |
| Language: | en |
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Universidade Estadual de Maringá
2012
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| Online Access: | https://www.redalyc.org/articulo.oa?id=303026599014 |
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- The influence of drying on the physiological quality of crambe fruits Lílian Moreira Costa Osvaldo Resende Douglas Nascimento Gonçalves Kelly Aparecida de Souza Juliana de Fátima Sales Juliana Rodrigues Donadon Agrociencias Oilseed temperature Crambe abyssinica Hochst This study was performed to evaluate the physiological quality of Crambe abyssinica Hochst fruits subjected to drying under diff erent treatments with air. The crambe fruits, with moisture content of 21.0 ± 1.3 (% w.b.), were manually collected and drie d until their moisture content reached 7.0 ± 1.4 (% w.b.). The crambe fruits were drie d with natural air (23°C mean temp erature and 60.6% average relative humidity) and seven days after harvest in an experiment al dryer with forced ventil ation at temperatures of 30, 40, 50, 60 and 70°C and relative humidities of 37.4, 22.3, 14.0, 8.3 and 5.1%, respectively. The evaluation was the percent germination, the germination speed index (GSI), the amount of water absorption and the electrical conduc tivity. The results of the study show ed that increases in the drying temperature decreased the drying time and negatively a ffected the quality of the fruits. The study’s findings for the GSI and for the percent germination showed th at the drying temperature of 30°C yielded superior results. The moisture content of the crambe fruits afte r absorption was higher at the drying temperatures of 23, 40 and 70ºC. In contrast, the electrical conductivi ty measurement was unaffected by drying at high temperatures. 2012 artículo científico 1679-9275 https://www.redalyc.org/articulo.oa?id=303026599014 en http://www.redalyc.org/revista.oa?id=3030 Acta Scientiarum. Agronomy application/pdf Universidade Estadual de Maringá Acta Scientiarum. Agronomy (Brasil) Num.2 Vol.34