Near infrared spectroscopy for the classification of vigor level of soybean seed

• Published in: Ciência agronômica Vol. 55
• Main Authors: Silva, Martha Freire da, Roque, Jussara Valente, Soares, Júlia Martins, Moura, Lorena de Oliveira, Medeiros, André Dantas de, Silva, Felipe Lopes da, Silva, Laércio Junio da
• Format: Journal Article
• Language: English
• Published: Universidade Federal do Ceará 01.01.2024
• Subjects: AGRONOMY; Biochemical composition of seeds; NIR; Physiological quality of seeds; Seed deterioration; Seed Storage; Physiological quality of seeds; Seed Storage; Seed deterioration; Biochemical composition of seeds; NIR
• DOI: 10.5935/1806-6690.20240005
• ISSN: 1806-6690

ABSTRACT This work aimed at investigating the viability of near infrared spectrometry (NIR), associated with chemometric methods, in order to identify differences at the levels of vigor of naturally and artificially aged soybean seeds. Seeds of six soybean genotypes were analyzed when freshly harvested, after natural aging in storage for eight months, and after artificial aging at the temperature of 41 °C for 96 hours. The seed moisture content, germination potential and vigor were evaluated. Also, there were measured the content of protein, oil and of the fatty acids: palmitic, stearic, oleic, linoleic and linolenic. The NIR spectra were obtained from the freeze-dried and grinded seeds. The natural and artificial aging of the seeds promote deterioration at distinct levels, reflecting in differences in seed vigor. The regions of the electromagnetic spectrum between wavelengths of 1000-1200 nm, 1350-1450 nm, 1800-1900 nm and 2300-2400 nm are important to distinguish the levels of quality of the soybean seeds. The contents of oil and protein have a relationship with the physiological quality of the seeds. Also, the most relevant wavelengths for the classification of seed vigor present a relationship with these compounds. NIR spectroscopy, in combination with chemometric methods, presents potential to be used in the classification of soybean seeds regarding their physiological quality.