Qualidade fisiológica, teor e composição de ácidos graxos de sementes de sacha-inchi (Plukenetia volubilis L.) em função das condições de armazenamento

Abstract

Sacha-inchi (Plukenetia volubilis L.) has seeds rich in omega 3, 6 and 9 fatty acids, which gives it great potential for the industry. Even so, knowledge about the types of packaging and the storage conditions of its seeds is still deficient. Thus, the objective of this work was to evaluate the physiological quality, composition and fatty acid content of sacha-inchi seeds as a function of the environment, packaging and storage time. The seeds were packed in a raffia fiber bag, in a vacuum polyethylene bag and in a glass package, and stored in a cold chamber and in the shed. The analyzes were performed every three months for the period of 18 months. The physiological potential was determined through the germination test, the germination speed index, the electrical conductivity test, the emergency test, the emergency speed index and the seedling dry matter mass. The lipid extraction was performed using a soxlet apparatus and the analysis of the composition and fatty acid content was determined by gas chromatography. The experimental design used was completely randomized, in a 2 x 3 x 7 factorial scheme (environment x packaging x storage period) and subdivided plots. With the SISVAR program, the averages were compared by Tukey's test at 5% and, when significant interaction occurred, regression equations were used. In the cold room environment, the three packages used (fiber bag, vacuum polyethylene and glass) maintained the physiological quality of the seeds for 18 months of storage. In the shed environment, only the glass packaging was favorable for storage for up to 12 months. The oil content of sacha-inchi seeds decreased during storage in all environments and packaging. In the fatty acid composition of sacha-inchi seeds, there was a reduction in linolenic fatty acid and an increase in linoleic, oleic, palmitic, stearic and elaidic fatty acids. The reduction of α-linolenic acid contributes to the reduction of the physiological quality, viability and vigor of sacha-inchi seeds during the 18 months of storage.