Physiological and ultrastructural analysis reveal the absence of a defined abscission zone in coffee fruits

Brandão, Isabel Rodrigues; Silva, Dayane Meireles da; Souza, Kamila Rezende Dázio de; Bôas, Lissa Vasconcellos Vilas; Santos, Meline de Oliveira; Silva, Fábio Moreira da; Alves, José Donizeti

doi:10.1590/1678-4499.575

Cited by 3 publications

(2 citation statements)

References 25 publications

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“…Abscission of leaves, flowers, and fruits is a highly regulated phenomenon involving structural, biochemical, and molecular changes. It begins with the loosening of the cell wall within the zone as a result of the dissolution of the middle lamella and is followed by complete enzymatic degradation of the cell wall as described by Brandão et al (2016).…”

Section: Resultsmentioning

confidence: 99%

Genetic determination of characteristics related to semi-mechanized coffee harvests

Dias

Botelho

et al. 2020

Crop Breed. Appl. Biotechnol.

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Brazilian coffee cultivation was boosted over the last few decades by the mechanization of various field operations. Considering the influence of genetic factors on coffee harvesting efficiency, we aimed to evaluate the use of mechanized harvesting characteristics as a criterion to select progenies derived from 'Icatu' germplasm, previously evaluated for agronomic characteristics, resistance to rust and cercosporiosis. We also investigated genotypic and phenotypic correlations between semi-mechanized harvesting characteristics. Ten progenies of Coffea arabica L. were analyzed in two experimental farms during two consecutive harvests. Genetic parameters were evaluated to trace selection strategies. Four progenies that were suitable for mechanization were selected, supporting our hypothesis of the use of harvest characteristics as selection criteria.

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Section: Resultsmentioning

confidence: 99%

Genetic determination of characteristics related to semi-mechanized coffee harvests

Dias

Botelho

et al. 2020

Crop Breed. Appl. Biotechnol.

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“…The efficiency of selective mechanized harvesting is closely related to the difference between the force required for the detachment of green and ripe fruits (Silva et al., 2013), as green fruits need more effort to be detached from the plant compared with cherry fruits (Chrysos & Nagao, 1991). The reduction in the detachment force during fruit maturation occurs due to the loosening of the cell wall, which is degraded by the activity of enzymes and the action of reactive oxygen species (Brandão et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

The best moment to carry out the selective harvest of coffee fruits

et al. 2022

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Selective mechanized coffee (Coffea arabica L.) harvesting is strategic for producers to add greater quality and value to their production. However, the success of this operation is linked to the strength needed to detach the fruit from the coffee tree. The objective of this work was to evaluate the detachment force of coffee fruits according to the period of the day (TT), as well as the relation between the stages of maturation and exposure to sunlight. The experiment was carried out in a coffee plantation Catuaí Vermelho IAC 144 (in the municipality of Presidente Olegário, Minas Gerais, Brazil) during the 2018-2019 and 2019-2020 harvests. A completely randomized design was used in a time-sub-subdivided plot scheme. The main plot (sun exposure), subplots (fruit maturation stages [TSs]), and sub-subplot (days). The detachment force of the fruits was evaluated using a portable digital dynamometer, with 36 repetitions. Data variance analysis was performed and, when necessary, Tukey's test was applied, both at .05 probability. The force required to remove the fruits from the coffee tree was influenced by the TS, the TT, and the plants' face of sun exposure. It is concluded that the TT and the face of sun exposure influence the detachment strength of the coffee fruits and that considering the detachment strength of the green and ripe fruits, all periods evaluated favor the realization of selective mechanized harvesting of coffee.

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Diversity and Functional Dynamics of Fleshy Fruit Abscission Zones

Tranbarger

Tadeo

2020

Annual Plant Reviews Online

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We examine the current knowledge about the abscission of fleshy fruit, in particular with regards to the development and function of the abscission zone (AZ). While tomato is currently the main model species to elucidate the mechanisms of fleshy fruit abscission, most studies on tomato focus on the development and function of the pedicel AZ, which is involved in both flower and ripe fruit abscission. However, the localization of the AZ within the pedicel is not the most common location of the AZ for fleshy fruit. Fleshy fruit can have one or more AZ, which can be found in different locations within the inflorescence and fruiting structure and fulfil different functions. In fact, most of the fleshy fruit species examined thus far have more than one AZ, which can be found at the boundary between the fruit and pedicel (often referred to as the calyx AZ), within the pedicel as with tomato, at the juncture of the pedicel and peduncle or at the juncture between peduncle and shoot/branch. In addition, the different AZs may be activated or function at different stages of development, under different environmental conditions, or have a completely different purpose, such as the abscission of fruitlets or mature fruit. Together, our current knowledge about AZs suggests that while there are similarities between different AZs in different locations or from different species, not all AZs are created equal, which may be reflected in the underlying molecular mechanisms that control their development and function.

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Physiological and ultrastructural analysis reveal the absence of a defined abscission zone in coffee fruits

Cited by 3 publications

References 25 publications

Genetic determination of characteristics related to semi-mechanized coffee harvests

Genetic determination of characteristics related to semi-mechanized coffee harvests

The best moment to carry out the selective harvest of coffee fruits

Diversity and Functional Dynamics of Fleshy Fruit Abscission Zones

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