ARTICLES

Heat of Respiration of Wet, Spanish Peanuts As Affected by Initial Temperature and Moisture¹

Authors: , ,

Abstract

The heat of respiration of high moisture Spanish peanuts was measured for seven tests during 1971 at 60°F and 30% MC and in 1972 for four tests at 70°F, 30% MC and four tests at 70°F, 40% MC. Results at 40% MC show a nearly constant rate of respiration. Including data from Suter, at 30% MC the heat of respiration is higher at temperatures of 60°F and above. In addition, variations between replicates are greater at higher initial temperatures. Differences within the same season were just as large as those between seasons.

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Keywords: Respiration, Spanish Peanuts, Temperature, Wet Peanuts

How to Cite: Brusewitz, G. , Clary, B. & Herrold, B. (1975) “Heat of Respiration of Wet, Spanish Peanuts As Affected by Initial Temperature and Moisture¹”, Peanut Science. 2(1). doi: https://doi.org/10.3146/i0095-3679-2-1-7

Author Notes

1Journal Article No. 2880 of the Oklahoma Agricultural Experiment Station. This research was partially supported by a grant from the Oklahoma Peanut Commission.