RYE GRAIN QUALITY: INFLUENCE OF STORAGE CONDITIONS
Keywords:Rye, germination, moisture, storage, spoilage
The germination power of a local variety of rye grain (var. Don Ewald INTA) has been studied. They have been rewetted at different moisture levels, 10, 12.5, 15 and 17.5%, and have been stored at 10, 20, 30 and 40°C. Weekly samples of each moisture and temperature condition were taken, to carry out the germination tests of the material. It has been found that the germination power of the seeds decreases with the storage time, following first order kinetics. Moisture content and temperature during storage affect kinetics, such that any increase in temperature or moisture content manifests itself as an increase in the rate of deterioration of the seed. The best conditions of preservation of germination power were achieved with samples of 10% moisture (w.b.) stored at 10 °C. A mathematical expression is presented that models the spoilage.
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