1Journal Article No. 2880 of the Oklahoma Agricultural Experiment Station. This research was partially supported by a grant from the Oklahoma Peanut Commission.
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), p.26-29. doi: https://doi.org/10.3146/i0095-3679-2-1-7