Cryopreservation of Coffea canephora Pierre ex A. Froehner seeds: importance of drying rate and moisture content

Coelho, Stefânia Vilas Boas; Rosa, Sttela Dellyzete Veiga Franco da; Fantazzini, Tatiana Botelho; Silva, L. C.

doi:10.21475/ajcs.19.13.08.p1747

Cited by 3 publications

(2 citation statements)

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“…Regarding the enzymatic profiles studied before and after storage of the coffee seeds, variations in the intensity of the isoforms were observed as a function of the different water contents and maturation stages (Figure 6). In coffee seeds, enzymatic profiles are commonly used to complement quality evaluations under different stress situations, especially in seeds with different water contents (Brandão Júnior;Vieira;Hilhorst, 2002;Coelho et al, 2015;Rosa;Fernandes, 2017;Abreu et al, 2018;Coelho et al, 2019;Figueiredo et al, 2021). It is evident in the isoenzymatic profiles of catalase, esterase and malate dehydrogenase that there was a greater band intensity for seeds with water contents below 30% at both maturation stages.…”

Section: Resultsmentioning

confidence: 99%

“…Coffee seed quality is assessed through official germination and tetrazolium tests (Brasil, 2009) however, such assessments can be complemented by biochemical tests that evaluate enzymatic systems. The evaluation of the activity of enzymes involved in some metabolic pathways can aid in interpreting physiological results and in elucidating which processes are involved in desiccation and storage tolerance (Coelho et al, 2015;Rosa;Fernandes, 2017;Abreu et al, 2018;Coelho et al, 2019;Figueiredo et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Trolox equivalent antioxidant capacity of Coffea arabica L. seeds

et al. 2022

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The causes of the low desiccation tolerance and low longevity of coffee seeds have not yet been fully elucidated, and a full understanding of their complex physiology is of great interest. Among several alternatives, the loss of antioxidant capacity in seeds may be related to their rapid loss in quality during storage. The objective of this study was to determine the total antioxidant capacity of coffee harvested at different ripeness stages before and after the storage of seeds with different water contents and to relate antioxidant capacity to physiological quality. Seeds in the greenish-yellow or cherry stages, recently harvested or stored for nine months at 10 °C with 40, 30, 20 and 12% water content (wet basis - wb), were submitted to physiological and biochemical quality evaluations, and the Trolox equivalent antioxidant capacity (TEAC) was determined. The germination and root protrusion of coffee seeds from greenish-yellow and cherry fruits were not affected by drying, but seeds harvested at physiological maturity had greater vigor when the moisture content was lower. The quality of coffee seeds decreased during storage, and this decrease was greater in seeds stored with higher water contents. Coffee seeds in the greenish-yellow stage had a higher antioxidant capacity than those in the cherry stage when recently harvested, but there was a substantial reduction in this capacity during storage at both maturation stages. Coffee seed deterioration is related to a reduction in antioxidant capacity, and the isoenzymatic profiles of the antioxidant process are little affected by the seed maturation stage. The deterioration of coffee seeds during storage is related to a reduction in their total antioxidant capacity, regardless of their maturation stage, being more pronounced in the greenish-yellow stage.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Trolox equivalent antioxidant capacity of Coffea arabica L. seeds

et al. 2022

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Steps of cryopreservation of coffee seeds: physiological responses and antioxidant systems

Souza,

Costa,

Figueiredo

et al. 2024

Cienc. Rural

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The cryopreservation of plant germplasm at ultralow temperatures is an alternative technique for the long-term storage of seeds of the genus Coffea sp. However, for this technique to be successful, cell integrity must be maintained at all stages of the process on the basis of scientific research. The present study investigated validated cryopreservation protocols for Coffea arabica L. seeds and evaluate the effects on the physiological and biochemical characteristics of the seeds at each stage of the process. Seeds were dried on silica gel or with saturated saline solution, precooled or not in a biofreezer, immersed in nitrogen, and reheated in a water bath. After each of these steps, the physiological and biochemical quality of the seeds was determined. Pre-cooling is a step that can be dispensed with in the cryopreservation of Coffea arabica seeds, direct immersion in liquid nitrogen being more indicated. Coffea arabica L. seeds tolerate cryopreservation after rapid drying in silica gel up to water contents of 17 or 20% (wb), with greater survival at 17%. The enzyme activities of catalase, polyphenol oxidase and peroxidase are indicators of the quality of C. arabica L. seeds subjected to cryopreservation.

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Protein profile in arabica coffee seeds in electrophoresis gel: importance of freeze-drying

et al. 2022

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Coffee seeds are sensitive to desiccation and are used or stored with different moisture content values, which may affect the results of quality assessment. The aim of this study was to evaluate the changes in protein profile in electrophoresis gel in coffee seeds with different moisture content values under freeze-drying and without freeze-drying. Two lots of arabica coffee seeds were used, one of newly-harvested seeds and another of stored seeds. The seeds were dried to the moisture content values of 12, 15, 20, 25, 30, 35, and 40%. The physiological quality of the seeds was assessed through the germination test, electrical conductivity, and the profiles of the enzymes SOD, CAT, PO, GOT, MDH, and EST and of heat-resistant proteins. In general, there is an effect on expression of these enzymes in accordance with the presence of free water in the seeds. Moist seeds have little to no enzyme expression. The freeze-drying process allows preservation of coffee seed quality and does not change the functionality of the enzymes studied. The isoenzyme profiles of the antioxidant process in arabica coffee seeds are affected by the initial moisture content of the seeds. The freeze-drying process of the seeds ensures greater sensitivity in detection of the expression of these isoenzymes.

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Cryopreservation of Coffea canephora Pierre ex A. Froehner seeds: importance of drying rate and moisture content

Cited by 3 publications

References 22 publications

Trolox equivalent antioxidant capacity of Coffea arabica L. seeds

Trolox equivalent antioxidant capacity of Coffea arabica L. seeds

Steps of cryopreservation of coffee seeds: physiological responses and antioxidant systems

Protein profile in arabica coffee seeds in electrophoresis gel: importance of freeze-drying

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