MECHANICS OF POPPY SEEDS

Abstract

Poppy seeds of four varieties (Lazur, Opal, Przemko, and Albín) were compressed between two rigid plates at constant deformation rate 0.0167 mm per second. The experiments were performed with the stored seeds, but blue varieties Lazur, Opal, and Przemko were tested also at the harvest and pre-harvest stages of maturity. The influence of three different desiccation procedures was inspected at variety Opal. The parameters of the deformation curves: the initial slope and the parameters characterising the bioyield point were changed significantly during the poppy maturity and ripening. The main changes were observed in the period, in which poppy capsules changed their colour from green-brown to brown. On the other hand no significant influence of the desiccation process was observed. The behaviour of poppy seeds during the deformation test was discussed in relation to rancidity of poppy seeds caused by mechanical damage during harvesting.