Behavior of coffee seeds to desiccation tolerance and storage

Abreu, Luciana Aparecida de Souza; Veiga, Adriano Delly; Pinho, Édila Vilela de Resende Von; Monteiro, Fiorita Faria; Rosa, Sttela Dellyzette Veiga Franco da

doi:10.1590/2317-1545v36n41008

Cited by 10 publications

(10 citation statements)

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“…Lower activity of CAT in coffee seeds that did not undergo physiological stress was also found by Santos et al (2014) and Abreu et al (2014), confirming that loss of seed viability during the drying and cryopreservation is followed by an increase in the levels of reactive oxygen species (ROS) due to the physiological stress that occurred.…”

Section: Discussionsupporting

confidence: 67%

“…Among the four cultivars studied, 'Catuaí Amarelo' and 'Mundo Novo', which had the lowest expression of PO after slow drying, also had the best physiological quality. According to Abreu et al (2014), in moist seeds, the enzymatic mechanisms of repair against free radicals such as CAT and PO are not activated, which explains the absence of expression of PO in the seeds that did not undergo drying.…”

Section: Discussionmentioning

confidence: 99%

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Cryopreservation of coffee seeds: a simplified method

Coelho

Rosa

Fernandes

2017

Seed Science and Technology

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Coffee seeds are sensitive to desiccation and to storage. Advances in the technique of cryopreservation of these seeds have been achieved in recent years, and the aim of this study was to evaluate Coffea arabica seeds cryopreserved through direct immersion in liquid nitrogen after rapid and slow drying. Seeds of the cultivars 'Arara', 'Catiguá', 'Catuaí Amarelo' and 'Mundo Novo' underwent rapid and slow drying to 20% moisture content (dry basis); they were then immersed in liquid nitrogen for 24 hours and after that, reheated in a water bath. C. arabica seeds have better physiological quality after slow drying, but rapid drying is better for cryopreservation of these seeds. The seeds of the cultivars investigated have different levels of tolerance, but all can be cryopreserved; 'Catuaí Amarelo' is the most tolerant and 'Arara' the most sensitive to cryopreservation, regardless of the drying speed. The activity of the enzymes catalase, peroxidase and esterase increased after drying and after cryopreservation. Rapid drying in silica gel to 20% moisture content, followed by direct immersion in liquid nitrogen, allows cryopreservation of coffee seeds in a fast, simple and economical manner.

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Section: Discussionsupporting

confidence: 67%

Section: Discussionmentioning

confidence: 99%

Cryopreservation of coffee seeds: a simplified method

Coelho

Rosa

Fernandes

2017

Seed Science and Technology

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“…Previous research on seed drying showed that an increase in the heat-resistant protein stripe intensity was related to water loss, indicating that the drying process leads to HRP synthesis in seeds with a low humidity content (Abreu, Veiga, Von Pinho, Monteiro, & Rosa, 2014). In our study, a greater expression of HRPs was observed in seeds with 1 mm radicles.…”

Section: Resultssupporting

confidence: 67%

Physiological and biochemical changes during desiccation tolerance loss in millet (<i>Pennisetum glaucum</i> L.) seeds

et al. 2019

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The aim of this study was to evaluate the physiological and biochemical changes related to the loss of desiccation tolerance in millet seeds. The points studied were determined according to the seed imbibition curve of the hybrid ADRF6010: control (0 h), 3 h, 1 and 3 mm of radicle. The seeds were dried on silica gel for 72 h at 20 °C, followed by pre-humidification at 25 °C for 24 h. The physiological quality was evaluated by the electrical conductivity and germination test, and the seed vigor through the first count and germination speed index. The experiment was performed in a completely randomized design and means were compared by the Scott-knott test at 5% probability. The enzymatic systems evaluated were: superoxide dismutase, catalase, peroxidase, and α-amylase, and the expression of heat-resistant proteins. The enzymatic activity was quantified through the software ImageJ®. Millet seeds lost desiccation tolerance when the radicle reaches 1 mm of length. According to the enzymatic standards, the enzymes peroxidase and α-amylase, as well as the activity of heat-resistant proteins are related to the loss of desiccation tolerance in millet seeds.

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“…Si el contenido de humedad, después del secado, es superior al 12 % el café se expone a daños por la presencia de hongos, que deterioran su sabor y, por lo tanto, se arruina su calidad [6]. Si la humedad es menor, comienza la cristalización de la almendra y su desnaturalización [7].…”

Section: Introductionunclassified