Correlação entre a evolução de n-hexanal e aldeídos totais e a germinação e vigor de sementes de soja
Palabras clave:
qualidade fisiológica, vigor de sementes, peroxidação lipídica, aldeídos totais, germinação de sojaResumen
Aldehyde production in soy flour was examined for its ability to indicate loss of seed viability and vigour. Five soybean seed lots, from the cultivar UFV-6, which were delay harvested at 15 days intervals after physiological maturity were tested for n-hexanal production, aldehydes assayed in the water solution after 24 hrs soaking, loss of seed germination and vigour. n-Hexanal levels in the soy flours were analysed by gas chromatography. Aldehydes in the water solution were analysed colorimetrically using MBTH as reagent. It was shown that delayed soybean harvesting after physiological maturity promotes loss of seed viability and vigour. The data presented here demonstrate a highly significative correla- tion between the amount on n-hexanal produced in the soy flour and aldehydes captured in 24 hrs of water soaking with loss of seed viability and vigour as deter- mined by standard procedures.
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