Relationship of pod maturity to Seed Quality in Mungo (Phaseoulus aureus Roxb.)

Date

4-1968

Degree

Bachelor of Science in Agriculture

Major Course

Major in Agronomy

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

N. G. Mamicpic

Co-adviser

C D. Molinyawe

Abstract

The physical, physiological and chemical properties of mungo seeds harvested at the green, yellow, and black (ripe) and stage were observed. Seed moisture content decreased from about 65 per cent in the green pod stage to about 15 per cent in the black pod stage. Seed size decreased as a result of this. Seed dry weight increased to near maximum at the yellow pod stage. An average germination of 60 per cent for the green and yellow stages was obtained. Dry weight of seedlings of the letter stage did not differ from that of the ripe pod stage.

Starch content increased slightly from the green to the ripe pod stage, and crude fiber decreased about half. No differences were observed in crude protein, crude fat and ash contents. No significant difference in sprout production was observed.

Air-dried seeds from the green and yellow pod stages were discolored and shriveled. Shriveling was less in the latter stage.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1968 A42 M46

Document Type

Thesis

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