O Endosperma de café como material para estudos citológicos

Medina, Dixier M.

doi:10.1590/s0006-87051964000100016

Cited by 5 publications

(5 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this way, it would be possible to explain the origin of the cells with 66 and 132 chromosomes, from a cell with 33 chromosomes and the origin of cells containing 88 and 172 chromosomes from an initial cell with 44 chromosomes. This is in agreement with the results already reported by MEDINA (1964MEDINA ( , 1965.…”

Section: Discussionsupporting

confidence: 94%

See 2 more Smart Citations

Cytological Studies in the Endosperm and Embryo ofCoffeaL.

et al. 1978

Self Cite

View full text Add to dashboard Cite

Section: Discussionsupporting

confidence: 94%

“…The endosperms were fixed in Carnoy ( 1 absolute alcohol: 1 glacial acetic acid) and the smears were made by the acetic orcein method (MEDINA 1964).…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Cytological Studies in the Endosperm and Embryo ofCoffeaL.

et al. 1978

Self Cite

View full text Add to dashboard Cite

“…Endosperm: As in other plants, the endosperm of coffee is a triploid tissue with a non-sporophytic origin (Mendes, 1941, Medina, 1964, 1965, De Castro et al, 2001). Cytological observations carried out a few days after anthesis already allows its identification, as the embryo sac (se) ( figure 2A).…”

Section: Perispermmentioning

confidence: 99%

Cytology, biochemistry and molecular changes during coffee fruit development

Castro

Marraccini

2006

Braz. J. Plant Physiol.

134

123

View full text Add to dashboard Cite

In commercial coffee species (Coffea arabica and Coffea canephora), fruit development is a lengthy process, characterized by tissue changes and evolutions. For example, soon after fecundation and up to mid development, the fruit is mainly constituted of the pericarp and perisperm tissue. Thereafter, the perisperm gradually disappears and is progressively replaced by the endosperm (true seed). Initially present in a "liquid" state, the endosperm hardens as it ripens during the maturation phase, as a result of accumulation of storage proteins, sucrose and complex polysaccharides representing the main reserves of the seed. The last step of maturation is characterized by the dehydration of the endosperm and the color change of the pericarp. Important quantitative and qualitative changes accompany fruit growth, highlighting the importance of its study to better understand the final characteristics of coffee beans. Following a description of the coffee fruit tissues, this review presents some data concerning biochemical, enzymatic and gene expression variations observed during the coffee fruit development. The latter will also be analyzed in the light of recent data (electronic expression profiles) arising from the Brazilian Coffee Genome Project. Key words: Coffea spp, bean development, cell cycle, endosperm, EST, gene expression, pericarp, perisperm.Cytology, biochemistry and molecular changes during coffee fruit development: Em espécies comerciais de café (Coffea arabica e Coffea canephora), o desenvolvimento do fruto de café é um processo longo, caracterizado por mudanças e evoluções nos tecidos. Por exemplo, logo após a fecundação e até a metade do desenvolvimento, o fruto é principalmente constituído pelo pericarpo e perisperma. Em seguida, o perisperma gradualmente desaparece e é progressivamente substituído pelo endosperma (semente verdadeira). Inicialmente o endosperma apresenta-se no estado "líquido", o endosperma endurece durante a fase de maturação, como resultado do acúmulo gradual de proteínas de reserva, sacarose e polissacarídeos complexos representando as principais reservas da semente. O último passo da maturação é caracterizado pela desidratação do endosperma e pela mudança de cor do pericarpo. Importantes alterações quantitativas e qualitativas acompanham o crescimento do fruto, ilustrando a importância do seu estudo para melhor compreender as características finais das sementes de café. Seguindo a descrição dos tecidos do fruto de café, esta revisão apresenta alguns dados relativos às variações bioquímicas, enzimáticas e de expressão gênica durante o desenvolvimento do fruto. A expressão de genes será também analisada em função de dados recentes (perfil de expressão eletrônica) oriundos do Projeto Genoma Brasileiro Café. Palavras-chave: Coffea spp, ciclo celular, desenvolvimento da semente, endosperma, EST, expressão gênica, pericarpo, perisperma. INTRODUCTIONThe Coffea genus contains around 100 species (Charrier and Berthaud, 1985). Within these species, C. arabica (Arabica) and C. canephora (Rob...

show abstract

“…The knowledge of the chromosome number of the embryo can help to explain certain variations in chromosome number found in the same endosperm of some species and varieties of Coffea (unpublished data), other than duplications and reduplications observed before (MEDINA 1964(MEDINA , 1965. It also enables the study of the viability of some gametic chromosome combinations and the respective endosperm.…”

Section: Introductionmentioning

confidence: 99%