Research Article

Some physical properties of bitter gourd (Momordica charantia L.) seeds and kernels

Volume: 7 Number: 2 June 29, 2023
EN

Some physical properties of bitter gourd (Momordica charantia L.) seeds and kernels

Abstract

A noteworthy member of the Cucurbitaceae family, the bitter gourd (Momordica charantia L.) is a slender, vine-like annual summer vegetable. Despite the health promoting features, it is among the neglected vegetables in terms of both production values and scientific studies. The current study was aimed to assess some physico-mechanical properties of bitter gourd seeds and kernels viz., sizes, geometric shapes, angle of repose, densities, 1000-seed and kernel weight and, coefficient of friction on several surfaces (aluminum, chrome, iron, plastic, rubber, cardboard, glass and MDF wooden panel) in order to determine to important parameters to design seed sowing machines the materials to be used in storage and their design, the screening/separation/classification processes and the processing of bitter gourd into a commercial product. It has been observed that the seeds of bitter gourd have similar geometrical properties with the seeds of melon, watermelon, squash and cucumber from the Cucurbitaceae family. While closer values were observed in terms of length and width, it was determined that the seeds of bitter gourd were thicker. The lengths, widths, and thicknesses of these seeds/kernels with a moisture content of 16% (w.b.) according to the wet base were found to be 14.176/11.517, 7.562/5.922, and 4.076/2.815 mm, respectively. The angle of repose, thousand grain weight and true density of seeds/kernels were found 28.467/26.982°, 202.931/118.359 g and 0.919/1.659 g/cm3 respectively. Obtained results most likely can serve bitter gourd to be grown in large amounts in different part of the world where the climate is suitable for growing.

Keywords

Bitter melon, Cucurbitaceae, Physical properties, Vegetable seed

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APA
Boyar, İ., Ozsan, T., Ertekin, C., & Onus, A. N. (2023). Some physical properties of bitter gourd (Momordica charantia L.) seeds and kernels. International Journal of Agriculture Environment and Food Sciences, 7(2), 244-252. https://doi.org/10.31015/jaefs.2023.2.1
AMA
1.Boyar İ, Ozsan T, Ertekin C, Onus AN. Some physical properties of bitter gourd (Momordica charantia L.) seeds and kernels. int. j. agric. environ. food sci. 2023;7(2):244-252. doi:10.31015/jaefs.2023.2.1
Chicago
Boyar, İsmail, Tugce Ozsan, Can Ertekin, and Ahmet Naci Onus. 2023. “Some Physical Properties of Bitter Gourd (Momordica Charantia L.) Seeds and Kernels”. International Journal of Agriculture Environment and Food Sciences 7 (2): 244-52. https://doi.org/10.31015/jaefs.2023.2.1.
EndNote
Boyar İ, Ozsan T, Ertekin C, Onus AN (June 1, 2023) Some physical properties of bitter gourd (Momordica charantia L.) seeds and kernels. International Journal of Agriculture Environment and Food Sciences 7 2 244–252.
IEEE
[1]İ. Boyar, T. Ozsan, C. Ertekin, and A. N. Onus, “Some physical properties of bitter gourd (Momordica charantia L.) seeds and kernels”, int. j. agric. environ. food sci., vol. 7, no. 2, pp. 244–252, June 2023, doi: 10.31015/jaefs.2023.2.1.
ISNAD
Boyar, İsmail - Ozsan, Tugce - Ertekin, Can - Onus, Ahmet Naci. “Some Physical Properties of Bitter Gourd (Momordica Charantia L.) Seeds and Kernels”. International Journal of Agriculture Environment and Food Sciences 7/2 (June 1, 2023): 244-252. https://doi.org/10.31015/jaefs.2023.2.1.
JAMA
1.Boyar İ, Ozsan T, Ertekin C, Onus AN. Some physical properties of bitter gourd (Momordica charantia L.) seeds and kernels. int. j. agric. environ. food sci. 2023;7:244–252.
MLA
Boyar, İsmail, et al. “Some Physical Properties of Bitter Gourd (Momordica Charantia L.) Seeds and Kernels”. International Journal of Agriculture Environment and Food Sciences, vol. 7, no. 2, June 2023, pp. 244-52, doi:10.31015/jaefs.2023.2.1.
Vancouver
1.İsmail Boyar, Tugce Ozsan, Can Ertekin, Ahmet Naci Onus. Some physical properties of bitter gourd (Momordica charantia L.) seeds and kernels. int. j. agric. environ. food sci. 2023 Jun. 1;7(2):244-52. doi:10.31015/jaefs.2023.2.1