Desiccation sensitivity from different coffee seed phenological stages.
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1160476 |
Resumo: | 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-β-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-β-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-β-mannanase and catalase activities increase as the ripeness stages advance; the activity of endo-β-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. |
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Desiccation sensitivity from different coffee seed phenological stages.Coffea ArábicaDryingSeedsProteinsMaturity 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-β-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-β-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-β-mannanase and catalase activities increase as the ripeness stages advance; the activity of endo-β-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.Título em português: Sensibilidade à dessecação de sementes de café em diferentes estádios fenológicos.FLÁVIA CARVALHO SANTOS, UNIVERSIDADE FEDERAL DE LAVRAS; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; ÉDILA VILELA DE REZENDE VON PINHO, UNIVERSIDADE FEDERAL DE LAVRAS; MARCELO ANGELO CIRILLO, UNIVERSIDADE FEDERAL DE LAVRAS; ALINE DA CONSOLAÇÃO SAMPAIO CLEMENTE, UNIVERSIDADE FEDERAL DE LAVRAS.SANTOS, F. C.ROSA, S. D. V. F. daPINHO, E. V. de R. V.CIRILLO, M. A.CLEMENTE, A. da C. S.2024-01-05T15:32:31Z2024-01-05T15:32:31Z2024-01-052014info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleJournal of Seed Science, v. 36, n. 1, p. 25-31, 2014.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1160476enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2024-01-05T15:32:31Zoai:www.alice.cnptia.embrapa.br:doc/1160476Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542024-01-05T15:32:31falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542024-01-05T15:32:31Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Desiccation sensitivity from different coffee seed phenological stages. |
title |
Desiccation sensitivity from different coffee seed phenological stages. |
spellingShingle |
Desiccation sensitivity from different coffee seed phenological stages. SANTOS, F. C. Coffea Arábica Drying Seeds Proteins |
title_short |
Desiccation sensitivity from different coffee seed phenological stages. |
title_full |
Desiccation sensitivity from different coffee seed phenological stages. |
title_fullStr |
Desiccation sensitivity from different coffee seed phenological stages. |
title_full_unstemmed |
Desiccation sensitivity from different coffee seed phenological stages. |
title_sort |
Desiccation sensitivity from different coffee seed phenological stages. |
author |
SANTOS, F. C. |
author_facet |
SANTOS, F. C. ROSA, S. D. V. F. da PINHO, E. V. de R. V. CIRILLO, M. A. CLEMENTE, A. da C. S. |
author_role |
author |
author2 |
ROSA, S. D. V. F. da PINHO, E. V. de R. V. CIRILLO, M. A. CLEMENTE, A. da C. S. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
FLÁVIA CARVALHO SANTOS, UNIVERSIDADE FEDERAL DE LAVRAS; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; ÉDILA VILELA DE REZENDE VON PINHO, UNIVERSIDADE FEDERAL DE LAVRAS; MARCELO ANGELO CIRILLO, UNIVERSIDADE FEDERAL DE LAVRAS; ALINE DA CONSOLAÇÃO SAMPAIO CLEMENTE, UNIVERSIDADE FEDERAL DE LAVRAS. |
dc.contributor.author.fl_str_mv |
SANTOS, F. C. ROSA, S. D. V. F. da PINHO, E. V. de R. V. CIRILLO, M. A. CLEMENTE, A. da C. S. |
dc.subject.por.fl_str_mv |
Coffea Arábica Drying Seeds Proteins |
topic |
Coffea Arábica Drying Seeds Proteins |
description |
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-β-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-β-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-β-mannanase and catalase activities increase as the ripeness stages advance; the activity of endo-β-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. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014 2024-01-05T15:32:31Z 2024-01-05T15:32:31Z 2024-01-05 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Journal of Seed Science, v. 36, n. 1, p. 25-31, 2014. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1160476 |
identifier_str_mv |
Journal of Seed Science, v. 36, n. 1, p. 25-31, 2014. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1160476 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
_version_ |
1794503555336372224 |