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Effect of moisture content and type of packing on coffee (Coffea arabica L.) seeds preservation

Detalhes bibliográficos
Autor(a) principal: Braccini, Alessandro de Lucca e
Data de Publicação: 2008
Outros Autores: Scapim, Carlos Alberto, Braccini, Maria do Carmo Lana, Sguarezi, Cleonice Natália
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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spelling 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
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