The influence of drying on the physiological quality of crambe fruits

• DOI: 10.4025/actasciagron.v34i2.12482
• Publication Date: 2012-03-30T12:36:26Z
• Authors: Lílian Moreira Costa; Osvaldo Resende; Douglas Nasciment...; Kelly Aparecida S...; Juliana De Fátima...; Juliana Rodrigues...
• Keywords: Crambe

This study was performed to evaluate the physiological quality of Crambe abyssinica Hochst fruits subjected drying under different treatments with air. The crambe fruits, moisture content 21.0 ± 1.3 (% w.b.), were manually collected and dried until their reached 7.0 1.4 w.b.). natural air (23°C mean temperature 60.6% average relative humidity) seven days after harvest in an experimental dryer forced ventilation at temperatures 30, 40, 50, 60 70°C humidities 37.4, 22.3, 14.0, 8.3 5.1%, respectively. evaluation percent germination, germination speed index (GSI), amount water absorption electrical conductivity. results showed that increases decreased time negatively affected fruits. study's findings for GSI 30°C yielded superior results. higher 23, 40 70ºC. In contrast, conductivity measurement unaffected by high temperatures.