Desiccation sensitivity from different coffee seed phenological stages
Main Author: | |
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Publication Date: | 2014 |
Other Authors: | , , , |
Format: | Article |
Language: | eng |
Source: | Journal of Seed Science |
Download full: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S2317-15372014000100003 |
Summary: | 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 stagesCoffea arabica L.seed dryingphysiological qualityprotein profileMaturity 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.ABRATES - Associação Brasileira de Tecnologia de Sementes2014-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S2317-15372014000100003Journal of Seed Science v.36 n.1 2014reponame:Journal of Seed Scienceinstname:Associação Brasileira de Tecnologia de Sementes (ABRATES)instacron:ABRATES10.1590/S2317-15372014000100003info:eu-repo/semantics/openAccessSantos,Flávia CarvalhoRosa,Sttela Dellyzete Veiga Franco daPinho,Édila Vilela de Rezende VonCirillo,Marcelo AngeloClemente,Aline da Consolação Sampaioeng2014-04-01T00:00:00Zoai:scielo:S2317-15372014000100003Revistahttp://www.scielo.br/scielo.php?script=sci_serial&pid=2317-1537&lng=en&nrm=isohttps://old.scielo.br/oai/scielo-oai.php||abrates@abrates.org.br2317-15452317-1537opendoar:2014-04-01T00:00Journal of Seed Science - Associação Brasileira de Tecnologia de Sementes (ABRATES)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,Flávia Carvalho Coffea arabica L. seed drying physiological quality protein profile |
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,Flávia Carvalho |
author_facet |
Santos,Flávia Carvalho Rosa,Sttela Dellyzete Veiga Franco da Pinho,Édila Vilela de Rezende Von Cirillo,Marcelo Angelo Clemente,Aline da Consolação Sampaio |
author_role |
author |
author2 |
Rosa,Sttela Dellyzete Veiga Franco da Pinho,Édila Vilela de Rezende Von Cirillo,Marcelo Angelo Clemente,Aline da Consolação Sampaio |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Santos,Flávia Carvalho Rosa,Sttela Dellyzete Veiga Franco da Pinho,Édila Vilela de Rezende Von Cirillo,Marcelo Angelo Clemente,Aline da Consolação Sampaio |
dc.subject.por.fl_str_mv |
Coffea arabica L. seed drying physiological quality protein profile |
topic |
Coffea arabica L. seed drying physiological quality protein profile |
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 |
2014-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S2317-15372014000100003 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S2317-15372014000100003 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S2317-15372014000100003 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
ABRATES - Associação Brasileira de Tecnologia de Sementes |
publisher.none.fl_str_mv |
ABRATES - Associação Brasileira de Tecnologia de Sementes |
dc.source.none.fl_str_mv |
Journal of Seed Science v.36 n.1 2014 reponame:Journal of Seed Science instname:Associação Brasileira de Tecnologia de Sementes (ABRATES) instacron:ABRATES |
instname_str |
Associação Brasileira de Tecnologia de Sementes (ABRATES) |
instacron_str |
ABRATES |
institution |
ABRATES |
reponame_str |
Journal of Seed Science |
collection |
Journal of Seed Science |
repository.name.fl_str_mv |
Journal of Seed Science - Associação Brasileira de Tecnologia de Sementes (ABRATES) |
repository.mail.fl_str_mv |
||abrates@abrates.org.br |
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1754212981679325184 |