Effect of hot water treatment on the quality of rice seed (Oryza sativa L.)
1984
Rocha, A.
Hot water treatment at 52 C either for 15 to 30 min, and 57 C for 15 min before storage, did not damage the quality of the seed. Treatment at 57 C for 30 min. reduced significantly the quality, giving a further reduction when the seed was pre-soaked before the treatment. The effect of hot water treatments evaluated after storage for 45 days was similar to the response before seed storage. Hot water temperature treatment of 57 C for 15 min. is effective in controlling a range of seedborne pathogens observed on rice seed. The varieties followed a similar trend in response to the hot water treatments. The temperature tolerance limit of an Indica and a Japonica variety was observed to be 55 C hot water temperature irregardless of exposure period
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