R E S U M OPropôs-se, neste trabalho, avaliar a qualidade fisiológica das sementes de soja ao longo do armazenamento durante 180 dias em diferentes teores de água e em duas condições de temperatura. Foram utilizadas sementes de soja, cultivar CD 242 RR com teores de água iniciais de 12, 13 e 14% (b.u.). As sementes foram adquiridas com o teor de água de 11,0% (b.u.); em seguida, foram umedecidas em câmara BOD a 20 o C e 85% de umidade relativa, homogeneizadas e acondicionadas em sacos plásticos de polipropileno; as embalagens foram mantidas em dois ambientes distintos. Com vista à avaliação das sementes ao longo do armazenamento foram realizadas as análises de teor de água, germinação, primeira contagem da germinação, índice de velocidade de germinação e condutividade elétrica. O experimento foi conduzido no delineamento inteiramente casualizado, segundo o esquema fatorial triplo 2 x 4 x 3 (duas condições de armazenamento, quatro tempos de armazenamento e três teores de água), com três repetições. O teor de água inicial influencia na qualidade das sementes de soja durante o armazenamento. O ambiente climatizado (20 °C) proporciona melhores resultados em todas as características estudadas. Physiological quality of soybean seeds stored in different conditions A B S T R A C TThe objective of this study was to evaluate the physiological quality of the soybean seed during storage for 180 days at different moisture contents and two temperatures. Seeds of soybean, cultivar CD 242RR with initial moisture contents of 12, 13 and 14.0% (w.b.) were used. The seeds were acquired with a moisture content of 11.0% (w.b.), then were soaked in growth chamber at 20 °C and 85% relative humidity, homogenized and packed in polypropylene bags. The vials were kept in two different environments. For the evaluation of seeds during storage analysis of moisture content, germination, speed of germination and electrical conductivity were conducted. The experiment was conducted in a completely randomized design, according to the triple factorial 2x4x3 (two storage conditions, four storage times and three levels of moisture) with three replications. The initial moisture content influenced the quality of soybean seeds during storage. The air-conditioned environment (20 °C) provided better results in all the studied traits. 2013 ISSN 1807 -1929 v.18, n.4, p.446-453, 2014 Introdução A soja, Glycine max (L.) Merrill é uma cultura de importância mundial sendo amplamente utilizada para a elaboração de rações animais, produção de óleo e outros subprodutos, além do seu consumo in natura que se vem expandindo nas últimas décadas (Araújo, 2009). PalavrasSegundo Ávila & Albrecht (2010), a importância da soja também vem sendo enfatizada como alternativa na prevenção de doenças e na alimentação humana podendo ser transformada em diversos alimentos proteicos tais como, farinha, leite, proteína texturizada e creme e ainda para uso industrial na fabricação de derivados não tradicionais, como biodiesel, tintas e vernizes, entre outros.Para atender à log...

Objective of the present work to investigate the influence of different temperature conditions in the environment and moisture content in the seeds over six months of storage on the incidence of fungi in soybean seeds, as well as the quality of the crude oil extracted from the seeds. Soybean seeds were used with initial moisture contents of 12.0; 13.0; and 14.0% (w.b.) which were placed in plastic bags of polypropylene, over a period of 180 days in two different environments: lab environment (uncontrolled conditions: 27 ± 0.6 °C), airconditioned environment (20 ± 1.2 °C). The health of the seeds was evaluated by identifying and counting the percentage of infected kernels. For assessing the quality of crude oil extracted from the seeds were carried out oil content, acidity index and peroxide value. The experiment was a triple factorial 2 x 3 x 4, completely randomized design with three replications. Soybean seeds, disinfected and not disinfected were analyzed separately. Data were analyzed using analysis of variance and regression, the means were compared using Tukey's test at 5% significance. The initial moisture content of 14.0% (w.b.) provides greater fungal incidence rate at the end of storage in soybean seeds not disinfected. The atmospheric temperature during storage interferes with the quality of the crude oil extracted from the soybean seeds. The temperature of 27 °C causes more increase in acid number soybean oil during storage.

A B S T R A C TThe aeration of seeds with artificially cooled air and their storage in big-bag packages aim to lengthen the shelf life while maintaining the quality. Thus, the objective was to study the effects of cooling before storage on germination and vigor of soybean seeds stored in trifoliate kraft paper bag and big bag in non-air-conditioned environment. Seeds of soybean cultivar NA 7337 RR were mechanically harvested in March 2013, holding an average moisture content of 18% w.b. In June, 16,000 kg of seeds were processed and cooled to 18 °C. Equal amount of non-cooled seeds was used as a control. Equally divided in kraft paper and in big bags, and combining cooling and packaging, the seeds were stored for three months and analyzed for moisture content, germination and vigor. Cooling to room temperature and different packaging types had similar effects on seed quality. Big bags packing showed better efficiency in retaining the moisture content of cooled seeds. No direct effects of cooling could be identified prior to storage on the germination and vigor of soybean seeds.Qualidade fisiológica de sementes de soja resfriadas artificialmente e armazenadas em diferentes embalagens R E S U M O A aeração de sementes com ar artificialmente resfriado e o armazenamento em embalagens do tipo 'big bags' , podem proporcionar melhor manutenção da qualidade fisiológica. Assim, objetivou-se avaliar a qualidade fisiológica de sementes de soja resfriadas artificialmente e armazenadas em diferentes embalagens em ambiente não climatizado. Sementes de soja, cultivar NA 7337 RR, foram colhidas mecanicamente em março de 2013, com teor de água médio de 18% (b.u.). Em junho 16.000 kg de sementes foram beneficiados e resfriados até 18 ºC. Quantidade semelhante de sementes não resfriadas foi utilizada como controle. Divididas em embalagens de papel 'kraft' e em 'big bags' combinando resfriamento e embalagem, as sementes foram armazenadas por três meses e analisadas quanto ao teor de água, germinação e vigor. O resfriamento e a temperatura ambiente e os tipos diferentes de embalagem tiveram efeitos semelhantes na qualidade fisiológica das sementes. As embalagens 'big bags' foram mais eficientes na manutenção do teor de água das sementes resfriadas. Não foram identificados efeitos diretos do resfriamento na germinação nem no vigor das sementes de soja, antes do armazenamento.

This study aimed to determine the effect of drying conditions and storage time on crambe seed quality. Crambe fruits with a moisture content of 27.0 ± 1.0% (wet basis; w.b.) were used. These fruits were dried in a forced-air oven and were kept under controlled temperatures of 35, 45, 60, 75 and 90°C at relative humidities of 20.9, 8.7, 6.8, 4.8 and 2.3%, respectively. During the drying process, trays containing 0.4 kg of fruit were periodically weighed until the final drying point of 7.0 ± 1.3% (w.b.). The fruits were packed in glass jars covered with permeable fabric. Each container had 400 g of fruit, and the containers were kept under ambient conditions (temperature of 26 ± 3°C and relative humidity of 55 ± 12%). The temperature and relative humidity of the environment were recorded by a digital datalogger. The samples were evaluated at 0, 3, 6, 9 and 12 months for moisture content, electrical conductivity (EC), germination percentage and germination speed index (GSI). Drying the crambe fruit at high temperatures caused a decrease in the physiological quality of the seeds. There was an increase in the amount of electrolytes released by the seeds over time. Seeds stored for 12 months at room temperature had superior germination regardless of drying temperature.