2012
DOI: 10.1590/s0100-204x2012001000014
|View full text |Cite
|
Sign up to set email alerts
|

Abstract: O objetivo deste trabalho foi avaliar os perfis proteicos e o desempenho fisiológico de sementes de café submetidas a diferentes métodos de processamento e secagem. Foram avaliados os processamentos por via seca e úmida, e as secagens natural, em terreiro, e artificial a 60ºC, ou a 60ºC até 30% de umidade e 40ºC até teor final de 11% (base úmida). Após serem processadas e secadas, as sementes foram avaliadas quanto ao desempenho fisiológico e submetidas a análises bioquímicas, por meio da eletroforese de prote… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
4

Citation Types

1
25
0
1

Year Published

2014
2014
2021
2021

Publication Types

Select...
9

Relationship

2
7

Authors

Journals

citations
Cited by 28 publications
(27 citation statements)
references
References 16 publications
1
25
0
1
Order By: Relevance
“…Probably the temperature used to reduce the water content imposed a greater stress condition and accelerated the metabolism of these grains, thus reducing the efficiency of defense mechanisms and prevention against loss of quality. This observation corroborates the information provided by researchers who reported the role of the enzyme PO in the metabolism of seeds as mechanism of defense and prevention of quality loss due to the fact that it uses peroxides as acceptor of hydrogen (Brandão Júnior, Vieira;Hilhost, 2002;Rosa et al, 2005;Santos, Menezes;Villela, 2005;Beltrã;Oliveira, 2007;Veiga et al, 2010;Taveira et al, 2012). PPO and PO are correlated to the seed quality, considering they are directly present in the cell membrane complex.…”
Section: Resultssupporting
confidence: 90%
“…Probably the temperature used to reduce the water content imposed a greater stress condition and accelerated the metabolism of these grains, thus reducing the efficiency of defense mechanisms and prevention against loss of quality. This observation corroborates the information provided by researchers who reported the role of the enzyme PO in the metabolism of seeds as mechanism of defense and prevention of quality loss due to the fact that it uses peroxides as acceptor of hydrogen (Brandão Júnior, Vieira;Hilhost, 2002;Rosa et al, 2005;Santos, Menezes;Villela, 2005;Beltrã;Oliveira, 2007;Veiga et al, 2010;Taveira et al, 2012). PPO and PO are correlated to the seed quality, considering they are directly present in the cell membrane complex.…”
Section: Resultssupporting
confidence: 90%
“…A possible explanation for this result is the fact that the natural coffee is more susceptible to deterioration compared with pulped coffee (Taveira et al, 2012;Saath et al, 2014). Because of that, there is a more rapid reduction of its quality characteristics in the storage, compared with pulped coffee, increasing the period for the optimization of the variables.…”
mentioning
confidence: 99%
“…Reduction in the activity of scavenger enzymes increases the sensitivity of seeds to oxidative stress (Gomes;Garcia, 2013). Superoxide dismutase, catalase, and peroxidase are enzymes that eliminate free radicals and peroxides, as well as malate dehydrogenase, acid phosphatase, and glutamate dehydrogenase, which are indicative of deterioration, since they are involved in cell metabolism (Taveira et al, 2012). Thus, information on the activity of certain enzymes can be used in studies on seed deterioration (Gomes;Garcia, 2013).…”
Section: Resultsmentioning
confidence: 99%
“…Thus, information on the activity of certain enzymes can be used in studies on seed deterioration (Gomes;Garcia, 2013). Taveira et al (2012), studying the protein profile of coffee seeds dried under different methods, observed greater activity of the catalase enzyme in seeds of worse physiological performance. Saath et al (2014) and Brandão Júnior,Vieira and Hilhost (2002) found reduction in the activity of the catalase enzyme in coffee seeds with lower physiological performance after processing and drying.…”
Section: Resultsmentioning
confidence: 99%