Behavior of coffee seeds to desiccation tolerance and storage.

• Autor(a) principal: ABREU, L. A. de S.
• Data de Publicação: 2014
• Outros Autores: VEIGA, A. D., VON PINHO, E. V. de R., MONTEIRO, F. F., ROSA, S. D. V. F. da
• 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/1039780
• topic: Desiccation tolerance; Estresse oxidativo; Tolerância à dessecação; Desitratação; Longevidade; Coffea Arábica; Longevity; Oxidative stress

The technology developed by breeding programs is applied to coffee seeds; however, after processing and drying, they lose viability within a short period of time, thus making storage unsuitable. The objective of this research was to evaluate the quality of coffee seeds submitted to different drying methods and moisture contents during storage. The coffee seeds were submitted to conventional drying (slow shade drying) and fast drying in a static drier until they reached a moisture content of 40, 20, 1 2 and 5%. After this process, the seeds were stored in a cold chamber for 12 months, and seed quality was evaluated before and during storage by the germination test, electrophoretic patterns of heat resistant proteins, and the activity of isoenzyme systems. Conventional drying (slow shade drying) at 20% of moisture content maintains coffee seed quality until 12 months of storage.