Effect of moisture content and type of packing on coffee (Coffea arabica L.) seeds preservation
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Acta Scientiarum. Agronomy (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/4298 |
Resumo: | An experiment was carried out with the purpose of evaluating the effect of moisture content and type of packing in preserving arabica coffee seeds. Coffee seeds of ‘Catuaí Vermelho’ cultivar were harvested at cherry stage, mechanically pulped, and washed after natural fermentation during 24 hours to eliminate the excess of slime from the seed. After that, seeds were dried by natural process in shadow until reaching the initial moisture content of 25% and 35% (wet basis), packed in different bags (transparent polyethylene bags and kraft paper bags) and submitted to the following storage periods: 3, 6, 12, 18 and 24 months, under controlled conditions. After each storage period seeds were evaluated in laboratory for germination, vigor (seedling vigor classification and accelerated aging), health (blotter test) and moisture content. The results showed that the best results of physiological seed quality maintenance were obtained for coffee seeds stored in polyethylene bags, associated to 35% initial moisture content. The kraft paper bags associated to lower seed moisture content were not effective in preserving coffee seeds. The preservation of arabica seed quality during storage was associated to the maintenance of seed moisture content. The higher seed fungi incidence was related to lower seed germination and vigor. |
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Effect of moisture content and type of packing on coffee (Coffea arabica L.) seeds preservationEfeito do grau de umidade e do tipo de embalagem na conservação de sementes de café (Coffea arabica L.)cafésementesarmazenamento5.01.00.00-9 AgronomiaAn experiment was carried out with the purpose of evaluating the effect of moisture content and type of packing in preserving arabica coffee seeds. Coffee seeds of ‘Catuaí Vermelho’ cultivar were harvested at cherry stage, mechanically pulped, and washed after natural fermentation during 24 hours to eliminate the excess of slime from the seed. After that, seeds were dried by natural process in shadow until reaching the initial moisture content of 25% and 35% (wet basis), packed in different bags (transparent polyethylene bags and kraft paper bags) and submitted to the following storage periods: 3, 6, 12, 18 and 24 months, under controlled conditions. After each storage period seeds were evaluated in laboratory for germination, vigor (seedling vigor classification and accelerated aging), health (blotter test) and moisture content. The results showed that the best results of physiological seed quality maintenance were obtained for coffee seeds stored in polyethylene bags, associated to 35% initial moisture content. The kraft paper bags associated to lower seed moisture content were not effective in preserving coffee seeds. The preservation of arabica seed quality during storage was associated to the maintenance of seed moisture content. The higher seed fungi incidence was related to lower seed germination and vigor.Foi conduzido um experimento com o objetivo de avaliar o efeito do grau de umidade e do tipo de embalagem na conservação de sementes de café arábica. Para tanto, sementes de café do cultivar ‘Catuaí Vermelho’ foram colhidas no estádio cereja, despolpadas mecanicamente e degomadas por fermentação natural durante 24 horas. Em seguida, as sementes foram secas à sombra até atingirem os graus de umidade de 25 e 35% (base úmida), acondicionadas em diferentes embalagens (saco polietileno transparente e saco de papel kraft) e armazenadas por 3, 6, 12, 18 e 24 meses, sob condições ambientais controladas. Após cada período de armazenamento, as sementes foram avaliadas em laboratório quanto à germinação, ao vigor (classificação do vigor de plântula e envelhecimento acelerado), à sanidade (método do papel-filtro) e ao grau de umidade (método de estufa). Os resultados obtidos permitiram concluir que a melhor manutenção da qualidade fisiológica foi obtida para as sementes de café armazenadas com 35% de umidade e acondicionadas em saco de polietileno transparente. Embalagem permeável e teor de água mais baixo não permitiram a conservação adequada das sementes de café. A preservação da qualidade das sementes de café arábica no armazenamento esteve associada à manutenção do seu teor de água. O aumento na incidência de microrganismos relacionou-se com a redução na germinação e vigor das sementes.Universidade Estadual de Maringá2008-07-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/429810.4025/actasciagron.v21i0.4298Acta Scientiarum. Agronomy; Vol 21 (1999); 571-577Acta Scientiarum. Agronomy; v. 21 (1999); 571-5771807-86211679-9275reponame:Acta Scientiarum. Agronomy (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/4298/2951Braccini, Alessandro de Lucca eScapim, Carlos AlbertoBraccini, Maria do Carmo LanaSguarezi, Cleonice Natáliainfo:eu-repo/semantics/openAccess2022-11-23T18:38:05Zoai:periodicos.uem.br/ojs:article/4298Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgronPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/oaiactaagron@uem.br||actaagron@uem.br|| edamasio@uem.br1807-86211679-9275opendoar:2022-11-23T18:38:05Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Effect of moisture content and type of packing on coffee (Coffea arabica L.) seeds preservation Efeito do grau de umidade e do tipo de embalagem na conservação de sementes de café (Coffea arabica L.) |
title |
Effect of moisture content and type of packing on coffee (Coffea arabica L.) seeds preservation |
spellingShingle |
Effect of moisture content and type of packing on coffee (Coffea arabica L.) seeds preservation Braccini, Alessandro de Lucca e café sementes armazenamento 5.01.00.00-9 Agronomia |
title_short |
Effect of moisture content and type of packing on coffee (Coffea arabica L.) seeds preservation |
title_full |
Effect of moisture content and type of packing on coffee (Coffea arabica L.) seeds preservation |
title_fullStr |
Effect of moisture content and type of packing on coffee (Coffea arabica L.) seeds preservation |
title_full_unstemmed |
Effect of moisture content and type of packing on coffee (Coffea arabica L.) seeds preservation |
title_sort |
Effect of moisture content and type of packing on coffee (Coffea arabica L.) seeds preservation |
author |
Braccini, Alessandro de Lucca e |
author_facet |
Braccini, Alessandro de Lucca e Scapim, Carlos Alberto Braccini, Maria do Carmo Lana Sguarezi, Cleonice Natália |
author_role |
author |
author2 |
Scapim, Carlos Alberto Braccini, Maria do Carmo Lana Sguarezi, Cleonice Natália |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Braccini, Alessandro de Lucca e Scapim, Carlos Alberto Braccini, Maria do Carmo Lana Sguarezi, Cleonice Natália |
dc.subject.por.fl_str_mv |
café sementes armazenamento 5.01.00.00-9 Agronomia |
topic |
café sementes armazenamento 5.01.00.00-9 Agronomia |
description |
An experiment was carried out with the purpose of evaluating the effect of moisture content and type of packing in preserving arabica coffee seeds. Coffee seeds of ‘Catuaí Vermelho’ cultivar were harvested at cherry stage, mechanically pulped, and washed after natural fermentation during 24 hours to eliminate the excess of slime from the seed. After that, seeds were dried by natural process in shadow until reaching the initial moisture content of 25% and 35% (wet basis), packed in different bags (transparent polyethylene bags and kraft paper bags) and submitted to the following storage periods: 3, 6, 12, 18 and 24 months, under controlled conditions. After each storage period seeds were evaluated in laboratory for germination, vigor (seedling vigor classification and accelerated aging), health (blotter test) and moisture content. The results showed that the best results of physiological seed quality maintenance were obtained for coffee seeds stored in polyethylene bags, associated to 35% initial moisture content. The kraft paper bags associated to lower seed moisture content were not effective in preserving coffee seeds. The preservation of arabica seed quality during storage was associated to the maintenance of seed moisture content. The higher seed fungi incidence was related to lower seed germination and vigor. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-07-14 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/4298 10.4025/actasciagron.v21i0.4298 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/4298 |
identifier_str_mv |
10.4025/actasciagron.v21i0.4298 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/4298/2951 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Agronomy; Vol 21 (1999); 571-577 Acta Scientiarum. Agronomy; v. 21 (1999); 571-577 1807-8621 1679-9275 reponame:Acta Scientiarum. Agronomy (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum. Agronomy (Online) |
collection |
Acta Scientiarum. Agronomy (Online) |
repository.name.fl_str_mv |
Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
actaagron@uem.br||actaagron@uem.br|| edamasio@uem.br |
_version_ |
1799305906931892224 |