A microcalorimetric analysis of quinoa seeds with different initial water content during germination at 25°C
Quinoa (Chenopodium quinoa Willd.) is an ancestral crop from the Andes of South America. Its high-energy and nutritional value content makes this crop very suitable for food. Germination of quinoa seed remains a problem. In the present work germination of quinoa seeds with different initial moisture...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2001 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/62158 |
| Acceso en línea: | http://hdl.handle.net/11336/62158 |
| Access Level: | acceso abierto |
| Palabra clave: | Calorimetry Chenopodium Quinoa Seed Germination Seed Imbibition https://purl.org/becyt/ford/1.4 https://purl.org/becyt/ford/1 |
| Sumario: | Quinoa (Chenopodium quinoa Willd.) is an ancestral crop from the Andes of South America. Its high-energy and nutritional value content makes this crop very suitable for food. Germination of quinoa seed remains a problem. In the present work germination of quinoa seeds with different initial moisture contents were monitored by microcalorimetry at 25°C. Storage at moisture contents above 0.082 g g-1 drastically reduces seed germination. |
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