<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-9965</journal-id>
<journal-title><![CDATA[Agronomía Colombiana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. colomb.]]></abbrev-journal-title>
<issn>0120-9965</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia, Facultad de Agronomía]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-99652020000200226</article-id>
<article-id pub-id-type="doi">10.15446/agron.colomb.v38n2.81931</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Immediate and latent damages of drying temperature in the quality of black oat (Avena strigosa Schreb.) seeds]]></article-title>
<article-title xml:lang="es"><![CDATA[Daños inmediatos y latentes de la temperatura de secado en la calidad de las semillas de avena negra (Avena strigosa Schreb.)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Albertoni Scariot]]></surname>
<given-names><![CDATA[Maurício]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pasinato]]></surname>
<given-names><![CDATA[Carla]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Galon]]></surname>
<given-names><![CDATA[Leandro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gomes Dionello]]></surname>
<given-names><![CDATA[Rafael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lourenço Radünz]]></surname>
<given-names><![CDATA[Lauri]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade Federal do Rio Grande do Sul Faculdade de Agronomia ]]></institution>
<addr-line><![CDATA[Rio Grande do Sul ]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidade Federal da Fronteira Sul  ]]></institution>
<addr-line><![CDATA[Rio Grande do Sul ]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2020</year>
</pub-date>
<volume>38</volume>
<numero>2</numero>
<fpage>226</fpage>
<lpage>233</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-99652020000200226&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-99652020000200226&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-99652020000200226&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The objective of this research was to evaluate the immediate and latent drying temperature damages on the physical and physiological quality of black oat seeds. The seeds were dried in an oven with air circulation at temperatures of 30, 40 and 50°C, in addition to the use of alternating temperatures (40-50°C). After drying the seeds were stored under environmental conditions for 180 days, and physical and physiological analyses were performed every 45 days. It was observed that the physical quality of black oat seeds was reduced with an increase in the storage time, regardless of the drying temperature used. The physiological quality of black oat seeds increased throughout storage until dormancy was overcome, regardless of the drying temperature. Elevated drying temperatures cause immediate damages to the physical quality of black oat seeds, whereas physiological quality tends latently to suffer the negative influence of increasing the temperature of the drying air.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo de esta investigación fue evaluar los daños inmediatos y latentes por temperatura de secado en la calidad física y fisiológica de las semillas de avena negra. Las semillas se secaron en un horno con circulación de aire a temperaturas de 30, 40 y 50°C, además del uso de temperaturas alternas (40-50°C). Después del secado, las semillas se almacenaron en condiciones ambientales durante 180 días, y los análisis físicos y fisiológicos se realizaron cada 45 días. Se observó que la calidad física de las semillas de avena negra se redujo con un aumento en el tiempo de almacenamiento, independientemente de la temperatura de secado utilizada. La calidad fisiológica de las semillas de avena negra aumentó durante el almacenamiento hasta que se superó la latencia, independientemente de la temperatura de secado. La elevación de la temperatura de secado causa daños inmediatos en la calidad física de las semillas de avena negra, mientras que la calidad fisiológica tiende a sufrir la influencia negativa del aumento de la temperatura del aire de secado de forma latente.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[conservation]]></kwd>
<kwd lng="en"><![CDATA[germination]]></kwd>
<kwd lng="en"><![CDATA[thermal damage]]></kwd>
<kwd lng="en"><![CDATA[vigor]]></kwd>
<kwd lng="es"><![CDATA[conservación]]></kwd>
<kwd lng="es"><![CDATA[germinación]]></kwd>
<kwd lng="es"><![CDATA[daño térmico]]></kwd>
<kwd lng="es"><![CDATA[vigor]]></kwd>
</kwd-group>
</article-meta>
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