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vol. 2, nr. 1 (2003)
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Influence of moisture of bean pods and repeated moistening on force required for their opening
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Piotr Kuźniar, Stanisław Sosnowski
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Department of Agricultural Mechanization, University of Rzeszów, ul. Ćwiklińskiej 2, 35-601 Rzeszów, Poland |
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vol. 2 (2003), nr. 1,
pp. 119-126
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abstract:
The paper focuses the study of influence of moisture of bean pods and repeated moistening on force required to their opening. Measurements were done on pods of five varieties of bean (Aura, Bor, Igołomska, Nida, Prosna), at five moisture content levels and after repeated moistening of 2, 4 and 6 times. Result showed increasing force required to pods opening with an increase in pod moisture. It means, that inner stress an sklerenchyma, responsible for pod opening, increases with pod drying, causing decrease in force to pod opening. It was observed decreasing value of cracking force with increase of repeated moistening for all varieties. Decrease in force was significant after four times in moistening for Prosna and six times in moistening for all remaining varieties.
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keywords:
bean pod, susceptibility to cracking, moisture content, repeated moistening
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original in:
Polish
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