Behavior of coffee seeds to desiccation tolerance and storage.
Autor(a) principal: | |
---|---|
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/1039780 |
Resumo: | 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. |
id |
EMBR_a3e1021aafb15ba23cdd018e7b5542fe |
---|---|
oai_identifier_str |
oai:www.alice.cnptia.embrapa.br:doc/1039780 |
network_acronym_str |
EMBR |
network_name_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository_id_str |
2154 |
spelling |
Behavior of coffee seeds to desiccation tolerance and storage.Desiccation toleranceEstresse oxidativoTolerância à dessecaçãoDesitrataçãoLongevidadeCoffea ArábicaLongevityOxidative stressThe 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.LUIANA APARECEIDA DE SOUZA ABREU, UFLA; ADRIANOJ DELLY VEIGA, UFLA; ÉDILA VILELA DE RESENDE VON PINHO, UFLA; FIORITA FARIA MONTEIRO, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, SAPC.ABREU, L. A. de S.VEIGA, A. D.VON PINHO, E. V. de R.MONTEIRO, F. F.ROSA, S. D. V. F. da2016-03-07T11:11:11Z2016-03-07T11:11:11Z2016-03-0720142016-03-07T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleJournal of Seed Science, v. 36, n. 4, p. 399-406, 2014.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1039780enginfo: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:EMBRAPA2017-08-16T02:36:00Zoai:www.alice.cnptia.embrapa.br:doc/1039780Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-16T02:36Repositório 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 |
Behavior of coffee seeds to desiccation tolerance and storage. |
title |
Behavior of coffee seeds to desiccation tolerance and storage. |
spellingShingle |
Behavior of coffee seeds to desiccation tolerance and storage. ABREU, L. A. de S. Desiccation tolerance Estresse oxidativo Tolerância à dessecação Desitratação Longevidade Coffea Arábica Longevity Oxidative stress |
title_short |
Behavior of coffee seeds to desiccation tolerance and storage. |
title_full |
Behavior of coffee seeds to desiccation tolerance and storage. |
title_fullStr |
Behavior of coffee seeds to desiccation tolerance and storage. |
title_full_unstemmed |
Behavior of coffee seeds to desiccation tolerance and storage. |
title_sort |
Behavior of coffee seeds to desiccation tolerance and storage. |
author |
ABREU, L. A. de S. |
author_facet |
ABREU, L. A. de S. VEIGA, A. D. VON PINHO, E. V. de R. MONTEIRO, F. F. ROSA, S. D. V. F. da |
author_role |
author |
author2 |
VEIGA, A. D. VON PINHO, E. V. de R. MONTEIRO, F. F. ROSA, S. D. V. F. da |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
LUIANA APARECEIDA DE SOUZA ABREU, UFLA; ADRIANOJ DELLY VEIGA, UFLA; ÉDILA VILELA DE RESENDE VON PINHO, UFLA; FIORITA FARIA MONTEIRO, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, SAPC. |
dc.contributor.author.fl_str_mv |
ABREU, L. A. de S. VEIGA, A. D. VON PINHO, E. V. de R. MONTEIRO, F. F. ROSA, S. D. V. F. da |
dc.subject.por.fl_str_mv |
Desiccation tolerance Estresse oxidativo Tolerância à dessecação Desitratação Longevidade Coffea Arábica Longevity Oxidative stress |
topic |
Desiccation tolerance Estresse oxidativo Tolerância à dessecação Desitratação Longevidade Coffea Arábica Longevity Oxidative stress |
description |
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. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014 2016-03-07T11:11:11Z 2016-03-07T11:11:11Z 2016-03-07 2016-03-07T11:11:11Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Journal of Seed Science, v. 36, n. 4, p. 399-406, 2014. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1039780 |
identifier_str_mv |
Journal of Seed Science, v. 36, n. 4, p. 399-406, 2014. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1039780 |
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_ |
1817695425867546624 |