Accelerated aging test for coffee seeds requires higher temperature.
Autor(a) principal: | |
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Data de Publicação: | 2023 |
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/1155400 |
Resumo: | The vigor tests are important tools used in the internal quality control by the seed companies. The accelerated aging test is a sensitive method for assessing the vigor of seed lots, as well as for estimating their storage potential. However, for coffee seeds there is little information about its use and efficiency. The objective of this study was to investigate methods of the accelerated aging test suitable for Coffea arabica L. seeds. Two studies were carried out. In the first, different temperatures (42°C, 44°C, and 46°C) and exposure times (0, 24, 48, 72, 96, 120, 144, 168, and 192 h) were investigated for the accelerated aging test. In the second, the best combinations of temperatures and exposure times were tested on coffee seeds from five different cultivars at temperatures of 44 and 46 ºC at times of 24, 48, 72, and 96 h of incubation. After each aging period, the water content of the seeds was determined, and physiological quality was evaluated by the germination test. The temperature of 42°C leads to slow deterioration of the seeds and is not recommended for evaluation of Coffea arabica L. seed vigor at the exposure times from 24 to 192 h tested here. The accelerated aging test, carried out at a temperature of 44ºC for 72 hours or at 46ºC for 48 hours, allows the Coffea arabica seed lots to be separated into different vigor levels. |
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Accelerated aging test for coffee seeds requires higher temperature.Coffea arabica var. arabicaQuality controlDeteriorationSeedsThe vigor tests are important tools used in the internal quality control by the seed companies. The accelerated aging test is a sensitive method for assessing the vigor of seed lots, as well as for estimating their storage potential. However, for coffee seeds there is little information about its use and efficiency. The objective of this study was to investigate methods of the accelerated aging test suitable for Coffea arabica L. seeds. Two studies were carried out. In the first, different temperatures (42°C, 44°C, and 46°C) and exposure times (0, 24, 48, 72, 96, 120, 144, 168, and 192 h) were investigated for the accelerated aging test. In the second, the best combinations of temperatures and exposure times were tested on coffee seeds from five different cultivars at temperatures of 44 and 46 ºC at times of 24, 48, 72, and 96 h of incubation. After each aging period, the water content of the seeds was determined, and physiological quality was evaluated by the germination test. The temperature of 42°C leads to slow deterioration of the seeds and is not recommended for evaluation of Coffea arabica L. seed vigor at the exposure times from 24 to 192 h tested here. The accelerated aging test, carried out at a temperature of 44ºC for 72 hours or at 46ºC for 48 hours, allows the Coffea arabica seed lots to be separated into different vigor levels.MARCOS VINÍCIOS DE CARVALHO, VIG SEMENTES; PALLOMA INDIARA CAPRONI MORAES, UNIVERSIDADE FEDERAL DE LAVRAS; STEFÂNIA VILAS BOAS COELHO, UNIVERSIDADE FEDERAL DE LAVRAS; MADELEINE ALVES DE FIGUEIREDO, UNIVERSIDADE FEDERAL DE LAVRAS; ANA LUIZA OLIVEIRA VILELA, UNIVERSIDADE FEDERAL DE LAVRAS; ANA CRISTINA DE SOUZA, UNIVERSIDADE FEDERAL DE LAVRAS; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa.CARVALHO, M. V. deMORAES, P. I. C.COELHO, S. V. B.FIGUEIREDO, M. A. deVILELA, A. L. O.SOUZA, A. C. deROSA, S. D. V. F. da2023-07-28T15:24:01Z2023-07-28T15:24:01Z2023-07-282023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article8 p.Australian Journal of Crop Science, v. 17, n. 6, 2023.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1155400enginfo: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:EMBRAPA2023-07-28T15:24:01Zoai:www.alice.cnptia.embrapa.br:doc/1155400Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542023-07-28T15:24:01falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542023-07-28T15:24:01Repositório 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 |
Accelerated aging test for coffee seeds requires higher temperature. |
title |
Accelerated aging test for coffee seeds requires higher temperature. |
spellingShingle |
Accelerated aging test for coffee seeds requires higher temperature. CARVALHO, M. V. de Coffea arabica var. arabica Quality control Deterioration Seeds |
title_short |
Accelerated aging test for coffee seeds requires higher temperature. |
title_full |
Accelerated aging test for coffee seeds requires higher temperature. |
title_fullStr |
Accelerated aging test for coffee seeds requires higher temperature. |
title_full_unstemmed |
Accelerated aging test for coffee seeds requires higher temperature. |
title_sort |
Accelerated aging test for coffee seeds requires higher temperature. |
author |
CARVALHO, M. V. de |
author_facet |
CARVALHO, M. V. de MORAES, P. I. C. COELHO, S. V. B. FIGUEIREDO, M. A. de VILELA, A. L. O. SOUZA, A. C. de ROSA, S. D. V. F. da |
author_role |
author |
author2 |
MORAES, P. I. C. COELHO, S. V. B. FIGUEIREDO, M. A. de VILELA, A. L. O. SOUZA, A. C. de ROSA, S. D. V. F. da |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
MARCOS VINÍCIOS DE CARVALHO, VIG SEMENTES; PALLOMA INDIARA CAPRONI MORAES, UNIVERSIDADE FEDERAL DE LAVRAS; STEFÂNIA VILAS BOAS COELHO, UNIVERSIDADE FEDERAL DE LAVRAS; MADELEINE ALVES DE FIGUEIREDO, UNIVERSIDADE FEDERAL DE LAVRAS; ANA LUIZA OLIVEIRA VILELA, UNIVERSIDADE FEDERAL DE LAVRAS; ANA CRISTINA DE SOUZA, UNIVERSIDADE FEDERAL DE LAVRAS; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa. |
dc.contributor.author.fl_str_mv |
CARVALHO, M. V. de MORAES, P. I. C. COELHO, S. V. B. FIGUEIREDO, M. A. de VILELA, A. L. O. SOUZA, A. C. de ROSA, S. D. V. F. da |
dc.subject.por.fl_str_mv |
Coffea arabica var. arabica Quality control Deterioration Seeds |
topic |
Coffea arabica var. arabica Quality control Deterioration Seeds |
description |
The vigor tests are important tools used in the internal quality control by the seed companies. The accelerated aging test is a sensitive method for assessing the vigor of seed lots, as well as for estimating their storage potential. However, for coffee seeds there is little information about its use and efficiency. The objective of this study was to investigate methods of the accelerated aging test suitable for Coffea arabica L. seeds. Two studies were carried out. In the first, different temperatures (42°C, 44°C, and 46°C) and exposure times (0, 24, 48, 72, 96, 120, 144, 168, and 192 h) were investigated for the accelerated aging test. In the second, the best combinations of temperatures and exposure times were tested on coffee seeds from five different cultivars at temperatures of 44 and 46 ºC at times of 24, 48, 72, and 96 h of incubation. After each aging period, the water content of the seeds was determined, and physiological quality was evaluated by the germination test. The temperature of 42°C leads to slow deterioration of the seeds and is not recommended for evaluation of Coffea arabica L. seed vigor at the exposure times from 24 to 192 h tested here. The accelerated aging test, carried out at a temperature of 44ºC for 72 hours or at 46ºC for 48 hours, allows the Coffea arabica seed lots to be separated into different vigor levels. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-07-28T15:24:01Z 2023-07-28T15:24:01Z 2023-07-28 2023 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Australian Journal of Crop Science, v. 17, n. 6, 2023. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1155400 |
identifier_str_mv |
Australian Journal of Crop Science, v. 17, n. 6, 2023. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1155400 |
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.format.none.fl_str_mv |
8 p. |
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 |
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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 |
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1794503547834859520 |