WANDERLEY JÚNIOR, J. S. A.; http://lattes.cnpq.br/6153616309965983; WANDERLEY JÚNIOR, José Sales Alves.
Resumen:
Peanut (Arachis hypogea L.) is a very cultural economic cocpression in the word and the fourth oilseed, due to nutritional values, used to industrial purposes and several products made. Consumpion of seeds can be in natura, cooked, toasted way, being important also on
industrialized products like candies, pastes. The aim of this research was determine physical properties and features, hygroscopicity and physiological quality of peanut seeds stored upon controlled condition. This Word was conducted at processing and storage Laboratory of
Agricultural Products of UFCG. Samples were submitted to storage conditions, with temperatures and humidity controlled. To that, it had been used 4 inner chambers (B.O.D.) at 10, 20, 30 and 40°C, cachone with os relative humidity (10, 30, 50, 70 and 90%) and 6 repetition. Water equilibrium were determined by water means, maths and static methods. It had been done germination and vigour according to related methodology by BRASIL (2009). Based on results, it had been established the following conclusions: Physical and features of
peanut seeds, functioning to humidity and storage time, show the same verified tendency in almost agricultural products; GAB and Henderson models modified by Cavalcanti Mata are efficient to describe hygroscopicity of peanut seeds functioning to temperature and humidity; high water means helps damaging process through germination lost, vigour and fungi appearance on storage; peanut seeds lost their germinative Power; in high humidity and high
temperature; vigour of seeds falls to 0% on time in high hunidity and temperature enviromment.
