Full TGIF Record # 184719
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Web URL(s):http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2494.1967.tb00527.x/pdf
    Last checked: 06/30/2011
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Publication Type:
Author(s):Nellist, M. E.; Rees, D. V. H.
Author Affiliation:National Institute of Agricultural Engineering, Silsoe, Bedford
Article Series:Drying and conditioning of direct-harvested timothy seed, part 1
Source:British Grassland Society Journal. Vol. 22, No. 3, September 1967, p. 204-213.
# of Pages:10
Publishing Information:[Oxford, England], Blackwell Publishing Ltd.
Related Web URL:http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2494.1967.tb00527.x/abstract
    Last checked: 06/30/2011
    Notes: Abstract only
Keywords:TIC Keywords: Air temperature; Conditioning; Drying; Phleum pratense; Seed germination; Seed harvesting; Seed quality; Seed testing
Abstract/Contents:"An experiment is described in which S48 timothy seed, direct harvested at 3 stages of ripeness, was dried in layers 6 in. deep, at air temperatures from 75-135°F, immediately after harvest and after periods of from 1 to 3 days conditioning with cold air. Germination results for non-conditioned seed showed good agreement with those obtained in the previous year. The quality of seed hulled during threshing was inferior to that remaining unhulled after threshing, but the latter was more susceptible to high air temperature during drying. The relationship of the seed obtained in this experiment to commercial seed is discussed and a scheme for the practical application of the results will be presented in a subsequent paper."
See Also:See also part 2, "Conditioning and drying" British Grassland Society Journal, 22(4) December 1967, p 264-269, R=184737. R=184737
ASA/CSSA/SSSA Citation (Crop Science-Like - may be incomplete):
Nellist, M. E., and D. V. H. Rees. 1967. Drying. Grass Forage Sci. 22(3):p. 204-213.
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DOI: 10.1111/j.1365-2494.1967.tb00527.x
Web URL(s):
    Last checked: 06/30/2011
    Requires: PDF Reader
    Access conditions: Item is within a limited-access website
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MSU catalog number: b4886304
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