Journal
JOURNAL OF SEED SCIENCE
Volume 39, Issue 4, Pages 410-416Publisher
ABRATES-ASSOC BRASILEIRA TECHNOLOGIA SEMENTES
DOI: 10.1590/2317-1545v39n4181021
Keywords
Pisum sativum; imbibition; exudates; vigor
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Several factors affect the electrical conductivity test efficiency, with emphasis given to the initial water content and the temperature during imbibition. This study aimed to evaluate the effect of the initial water content of pea seeds and the temperature on the electrical conductivity test efficiency. Six lots of 'Mikado' pea were used, which were previously tested for initial characterization. In the first trial, based on the initial value of the samples, the seed moisture content was adjusted to 9, 11, 13 and 15% and then the seeds were submitted to the electrical conductivity test. In the second trial, the water for seed imbibition was kept for 24 hours at 10, 15, 20, 25 and 30 degrees C, and after that time the seeds were added and soaked for other 24 hours at the temperatures already mentioned. It was observed that initial seed moisture content and water temperature during imbibition influenced the results of the electrical conductivity test. This test should be carried out with distilled water, previously maintained for 24 hours at 25 degrees C for temperature stabilization. Then, the seeds with seed moisture content between 11 and 15% should be put to soak at 25 degrees C, and maintained at this temperature for 24 hours.
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