SBICafé
Biblioteca do Café

Desiccation sensitivity from different coffee seed phenological stages

Show simple item record

dc.contributor.author Santos, Flávia Carvalho
dc.contributor.author Rosa, Sttela Dellyzete Veiga Franco da
dc.contributor.author Pinho, Édila Vilela de Rezende Von
dc.contributor.author Cirillo, Marcelo Angelo
dc.contributor.author Clemente, Aline da Consolação Sampaio
dc.date.accessioned 2022-02-08T13:38:09Z
dc.date.available 2022-02-08T13:38:09Z
dc.date.issued 2014
dc.identifier.citation SANTOS, F. C. et al. Desiccation sensitivity from different coffee seed phenological stages. Journal of Seed Science, Londrina, v. 36, n. 1, p. 25-31, jan./mar. 2014. pt_BR
dc.identifier.issn 2317-1545
dc.identifier.uri https://www.scielo.br/j/jss/a/nGrxW8fDmzJJVzFBKHSmMnx/?format=pdf&lang=en pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13296
dc.description.abstract Maturity stage and drying method are the factors that most influence coffee seed quality. The objective of this study was to assess the physiological quality and investigate the electrophoretic patterns of catalase and endo-ß-mannanase enzymes and heat resistant proteins in coffee seeds harvested at different phenological stages and dried under different conditions. Physiological quality was assessed when the seeds had developed the green, greenish-yellow, cherry, overripe and dry stages after three treatments: no drying, conventional drying and fast drying. After each treatment, the physiological quality of the seeds was assessed using the germination test and electrophoretic patterns of heat resistant proteins and the activity of catalase and endo-ß-mannanase enzymes. Seeds harvested at the cherry phenological stage had the best physiological quality, and the drying process reduced quality at the cherry, overripe and dry stages. This reduction was greater under the faster drying process, but at the greenish-yellow stage, seeds had better physiological quality after slow drying. Regarding the results from electrophoretic analysis, endo-ß-mannanase and catalase activities increase as the ripeness stages advance; the activity of endo-ß-mannanase is directly associated with the deterioration process; the expression of heat resistant proteins increases with maturation process and is associated with seed physiological quality. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Associação Brasileira de Tecnologia de Sementes - ABRATES pt_BR
dc.relation.ispartofseries Journal of Seed Science;v.36, n.1, 2014
dc.rights Open Access pt_BR
dc.subject Coffea arabica L. pt_BR
dc.subject Secagem pt_BR
dc.subject Qualidade fisiológica pt_BR
dc.subject Perfil proteico pt_BR
dc.subject.classification Cafeicultura::Sementes e mudas pt_BR
dc.title Desiccation sensitivity from different coffee seed phenological stages pt_BR
dc.type Artigo pt_BR

Files in this item

Files Size Format View
Journal os Seed ... 6_n. 1_p. 25 - 31_2014.pdf 1.055Mb application/pdf View/Open ou Pre-visualizar

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Sobre o SBICafé

Browse

My Account