SEMENTES ESVERDEADAS COMPROMENTEM, DE FATO, A QUALIDADE DA SOJA?

Abstract

The physiological quality of soybean seeds is a key factor for successful agricultural production, being directly influenced by environmental, genetic, physiological, and operational factors. One of the main obstacles faced in the soybean production chain is the presence of greenish seeds, characterized by the retention of chlorophyll in the cotyledons, generally associated with thermal and water stress in the final stages of plant development. This paper, through a literature review and experience report, discusses the causes, the physiological mechanisms involved, the effects on seed vigor and longevity, and possible mitigation strategies. Factors such as the inappropriate use of desiccants, early harvesting, accelerated drying, and poor nutritional management are among the main contributors to greening. Furthermore, practical approaches, such as physical classification during processing and the use of technological tools, prove effective in minimizing impacts. The results reinforce the need to understand the physiology of chlorophyll degradation and adopt integrated management strategies that ensure the production of high-quality seeds.