Drying and storage of Eugenia uniflora L. (cherry) seeds

Abstract

The objectives of this study were to evaluate influence of different periods of drying in an oven and storage in refrigerator of on the physiological and sanitary quality of Eugenia uniflora L. seeds. Two lots of seeds were collected in the municipality of Santa Maria – RS. The batch designated as 1 was dried in an oven for 0, 14, 24, 48 and 72 hours while the batch 2 was stored in the refrigerator (10-11 °C) for 0, 30, 60, 90 and 120 days. Moisture content, germination and sanitary conditions of seed were evaluated after each period of drying and storage. The moisture content of seeds decreased with increase in drying and storage period; hence the germination of the lots was compromised. Longer periods of drying favor the occurrence of fungi Rhizopus sp. and Penicillium sp. associated with seeds, while seed storage proliferated the genus Aspergillus and controlled the incidence of Cladosporium sp.