Vigor de soja através do teste de condutividade elétrica

Abstract

Soy is the staple food for much of the world, directly and indirectly people ingest protein source through this legume, it is always seeking to increase production. To increase the production of the very important factors is the initial potential development of a plant, the potential of the plant is characterized as effective. To evaluate this effect, the laboratories have various methods such as accelerated aging and the effect of the first count, these take time and so it seeks alternatives to make more practice vigor. An alternative way of evaluating the strength and through the electrical conductivity test, which seeds are soaked in water for about 24 hours, following this the current recommendations. In order to observe the possible reduction of the soaking period and its correlation with patterns, this study evaluated 5 soaking periods (8,12,16,20 and 24 hours) at two temperatures (25ºC and 30ºC) to 9 batches of soybean seed. According to the data obtained can be concluded that it is possible to reduce the soaking period of 24 hours to 16 hours at both temperatures, moreover it is noteworthy that at 30 ° C better temperature depicts a stress test and should be working EC test on 25 ° C.