A three-factor experiment was set at the Horticulture Laboratory, Hajee Mohammad Danesh Science and Technology University, Dinajpur, to study the effects of the controlled deterioration (CD) on the pea seeds at the constant temperature of 35 ℃. The 3 factors considered were: 3 pea seed sources (Rangpur Local/RL, Dinajpur Local/DL and Thakurgaon Local/TL); 3 ageing periods (0, 8 and 16 days); and 3 seed moisture contents (12, 16 and 20% MC). The 27 treatment combinations compared in the CRD with the 3 repetitions for the 8 arenas were: % germination, % abnormal seedlings, % dead seeds, % soil emergence and seedling evaluation test for the root and shoot lengths as well as their dry matter contents. Identical prototypes of notable (5–1% level) degradations were recorded everywhere. But the disparities were lucid under the extreme stresses. Moreover, highly noteworthy (1% level) relations were traced amid all the traits ranging from -0.9847 (soil emergence × abnormal seedling) to 0.9623 (soil emergence × normal seedling). So, the CD technique was very effectual in judging the physiological statuses of the seed sources studied. Thus, the germination test might be add-on by a vigor test, the latter of which could be assessed by quantifying the seedlings’ root and shoot lengths and/or their dry matter accumulations. Moreover, in the seed quality certification, the suitable limits of vigor for the chosen traits could also be got by this technique. But the seeds of several pea varieties should be exploited to fix-up the agreeable limits of the traits. Furthermore, to save time, the ageing period could be squeezed by raising the seed MC.

This research investigates the effects of drying on some selected vegetables, which are Telfaria occidentalis, Amaranthu scruentus, Talinum triangulare, and Crussocephalum biafrae. These vegetables were collected fresh, sliced into smaller sizes of 0.5 cm, and dried in a convective dryer at varying temperatures of 60.0 °C, 70.0 °C and 80.0 °C respectively, for a regulated fan speed of 1.50 ms‒1, 3.00 ms‒1 and 6.00 ms‒1, and for a drying period of 6 hours. It was discovered that the drying rate for fresh samples was 4.560 gmin‒1 for Talinum triangulare, 4.390 gmin‒1for Amaranthu scruentus, 4.580 gmin‒1 for Talinum triangulare, and 4.640 gmin‒1 for Crussocephalum biafrae at different controlled fan speeds and regulated temperatures when the mass of the vegetable samples at each drying time was compared to the mass of the final samples dried for 6 hours. The samples are considered completely dried when the drying time reaches a certain point, as indicated by the drying rate and moisture contents tending to zero. According to drying kinetics, the rate of moisture loss was extremely high during the first two hours of drying and then steadily decreased during the remaining drying duration. The rate at which moisture was removed from the vegetable samples after the drying process at varying regulated temperatures was noted to be in this trend: 80.0 °C > 70.0 °C > 60.0 °C and 6.0 ms‒1 > 3.0 ms‒1 > 1.5 ms‒1 for regulated fan speed. It can be stated here that the moisture contents has significant effects on the drying rate of the samples of vegetables investigated because the drying rate decreases as the regulated temperatures increase and the moisture contents decrease. The present investigation is useful in the agricultural engineering and food engineering industries.