Abstract
This study aimed to assess the effect of different drying forms, environments, and storage periods on germination and sanitary quality of quinoa seeds cv. BRS Syetetuba. Seeds were submitted to drying in forced air circulation chamber at 30, 40, and 50 °C and in a suspended tray, in full sun, until they reached ±12% of moisture content. The observed drying data were adjusted to 10 mathematical models. The storage for 360 days was continuous in three different environments. Seeds were evaluated at 0, 6, and 12 months for germination, first count of germination, moisture content, and sanity tests. The experimental design was completely randomized, in a split split-plot scheme with four replicates. Among the studied models, Midilli was efficient in describing the drying curves of quinoa seeds. The storage environment influenced the loss of seed quality more than the drying temperature. The increased storage period caused a decrease on fungal seed incidence.
Highlights
Quinoa seeds (Chenopodium quinoa Willd.) have striking nutritional qualities and have integrated the diet of Andean Peoples for hundreds of years (Bazile et al, 2016)
As observing the treatment submitted to drying in the stove, we observed that the rise of temperature caused a reduction of the drying time
During the process of water removal from the seeds, air renovation is crucial: the more the air is saturated with humidity, the more difficult is the removal of the water; the dryer the air, the faster the drying process (Carvalho & Nakagawa, 2012)
Summary
Quinoa seeds (Chenopodium quinoa Willd.) have striking nutritional qualities and have integrated the diet of Andean Peoples for hundreds of years (Bazile et al, 2016). This culture expanded greatly, mainly outside the origin country, causing an increase in the demand for its grains and derivatives, mainly in the USA, Canada, European Union, and Asia, which are the leading importers (Bazile et al, 2016). For these reasons, there is high potentiality for the growth of this cultivation at medium and large scale to satisfy the growing world demand for this product (Torres & Salas, 2015)
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