Data underlying the publication: Effect of drying conditions on quality of primed cabbage (Brassica oleracea) seeds and ethanol degradation as promising quality parameter

This dataset contains data collected during seed drying experiments at Wageningen University &amp; Research and Bejo Zaden B.V. as part of Julia Veser's PhD Thesis project. The purpose of these experiments was to investigate the effect of drying conditions on seed quality of primed <em>Brassica oleracea</em> (cabbage) seeds. The drying conditions were varied systematically from 25 to 60 °C drying air temperature, 5 - 50% air relative humidity and 0.5 - 24 hr drying time. During drying the weight, thus moisture content, of seeds and the surface seed temperature were measured. After drying, seed quality was analysed by several parameters including germination quality, germination speed and the newly proposed ethanol index as well as germination quality and speed after a storage treatment.

本数据集包含作为Julia Veser博士论文项目组成部分的、由瓦赫宁根大学及研究中心（Wageningen University & Research）与Bejo Zaden B.V.开展的种子干燥实验所采集的数据。本实验旨在探究干燥条件对经种子引发处理的结球甘蓝（<em>Brassica oleracea</em>，俗称卷心菜）种子品质的影响。实验系统地设置了梯度变化的干燥条件：干燥空气温度范围为25至60℃，空气相对湿度范围为5%至50%，干燥时长范围为0.5至24小时。干燥过程中，同步测定种子重量（即水分含量）与种子表面温度。干燥完成后，通过多项参数分析种子品质，包括发芽品质、发芽速度以及新提出的乙醇指数，同时测定经贮藏处理后的发芽品质与发芽速度。