Qualidade de sementes de feijão durante o beneficiamento e armazenamento

Abstract

The processing of seeds is an important step at the end of the production process, since it not just improves the physical appearance of the seeds lot by eliminating inert material, weed seeds, misshapen seeds and damaged seeds, but also enhances their physiological and sanitary quality. Thus, this study aimed to evaluate the effect of processing on physical, physiological and sanitary quality of bean seeds before and after 180 days of storage. During the processing of seeds of a 2009 crop at Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), seeds samples were collected throughout the flow of processing in the following steps: reception, after air and sieves machine, after lift air and sieves machine, after sieve, after lift sieve, after gravity table top spout, after gravity table middle / bottom spout and after lift of the gravity table. A portion of the seeds from each sample point was treated and untreated. The seeds were analyzed at the beginning and after 180 days storage at ambient conditions, through the following parameters: moisture, mechanical damage, germination, accelerated aging, electrical conductivity, field emergency and health. The statistical design was completely randomized, using 8x2x2 factorial scheme, with eight sample points, treated and untreated seeds and two assessment times framess. It was concluded that the processing of seeds was not effective in eliminating fungi present in lots of bean seeds. Mechanical damages occurs during the processing, are cumulative and affect the physiological quality. The processing acts positively in the physical purity of a lot bean seeds. The fungicide treatment with a Derosol Plus products is effective in controlling Fusarium sp, Penicillium sp and Aspergillus sp.