Use of Freeze-drying and Acetone Impregnation with Natural and Synthetic Anti-oxidants to Improve Storability of Onion, Pepper, and Parsley Seeds
Year: 1983
Type: article
Abstract: Seeds of onion ( Allium cepa L.), pepper ( Capsicum annum L.), and parsley [ Petroselinum crispum (Mill.) Nym. ex A.W. Hill] were freeze-dried to moisture levels of 2% to 5% and stored in desiccators over zeolite for 6 to 9 years at 21°, -12°, -70°C, during the entire period, or at 40° for 2 years followed by ambient temperatures. Freeze-drying improved storability of onion at 21°. A 2-year period at 40° killed the pepper seed and accelerated subsequent deterioration of onion and parsley at ambient temperatures. Freeze-drying prior to storage was effective in reducing the rate of deterioration of onion and pepper seeds during and after 40° exposure, but did not reduce deterioration of parsley seeds. Storage at —70° did not improve storability over that at —12° for any of the 3 species studied. Impregnation for 4 hours with 20 units/ml Vitamin E and 10 -l m butylated hydroxytoluene (BHT) [2,6-bis(l,l-dimethylethyl)-4-methylphenol] in acetone improved storability of parsley and onion seeds. Although these natural and synthetic anti-oxidants may be used alone or with freeze-drying to prolong seed storability, improvements over that obtained by freeze-drying alone were minimal. The data indicate that freeze-drying markedly improves the long-term storability of onion and pepper seeds, particularly when seeds are exposed to warm (40°) or moderate (21°) temperatures during part or all of the storage period. Potential applications of the freeze-drying technique are discussed.
Authors: L.W. Woodstock, Susan Maxon, Karen Faul, Louis Bass
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $3,500
OpenAlex ID: W4289843439