Desempenho durante o armazenamento de sementes de pepino submetidas a diferentes métodos de secagem

Nakada, Pâmela Gomes; Oliveira, João Almir; Melo, Larissa Correia de; Silva, Adriano Alves da; Silva, Priscila Alves da; Perina, Fabiano José

doi:10.1590/s0101-31222010000300005

Cited by 19 publications

(30 citation statements)

References 15 publications

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“…This fact, according to Rosa et al (2005) and Nakada et al (2010), has canceled the action of superoxides (O 2 -), catalyzing reactions of transference of two electrons to produce hydrogen peroxide (H 2 O 2 ). However, mainly in coffee in beans, in function of the accelerated metabolism in these grains there was a higher consumption of the energy from reserves, affecting the efficiency of SOD against the action of O 2 -, what was evidenced by the reduction of the activity of the enzyme at twelve months.…”

Section: Resultsmentioning

confidence: 99%

“…This increased activity is associated to the oxidation of lipids, characterizing the degenerative process of cell membranes of stored coffee. This occurs because, according to Santos, Menezes and Villela (2005), Malone et al (2006) and Nakada et al (2010), EST is involved both on hydrolysis of esters and on lipids metabolism, like the total phospholipids of membrane.…”

Section: Resultsmentioning

confidence: 99%

“…This occurs because they are given the ability to prevent, tolerate or repair attacks of free radicals (Brandão Júnior, Vieira;Hilhost, 2002;Veiga et al, 2007;Vidigal et al, 2009). For example, the catalase acts on the protection of seeds because it has the capacity to transform oxygen peroxide in water (Taiz;Zeiger, 2004;Buchanan, Gruissem, Jones, 2005); the presence of lipoxygenase favors a higher speed of seedling emergence (Oliveira et al, 2006;Nakada et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…On storage, biochemical alterations in the seeds or grains may be associated to the lack of synchronism in the activities of enzymatic complex (Lima et al, 2004;Nakada et al, 2010), evidenced by undesirable changes on the quality of the product (Santos, Chalfoun, Pimenta, 2009). Thus, it is important to highlight that only the joint action of the protein system and the isoenzymatic complex protect the membranes from peroxidative damages (Taiz;Zeiger, 2004), neutralizing the effects of oxygen (O 2 ), thus avoiding excessive oxidations (Faria et al, 2003;Freitas et al, 2006;Santos, Menezes;Villela, 2005;Veiga et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Activity of some isoenzymatic systems in stored coffee grains

et al. 2014

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Considering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40° C and 60° C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage.Index terms: Coffea arabica L., post-harvest processes, coffee quality. RESUMOConsiderando o consumo de café em nível mundial, é natural que, ao longo da história, muitos tenham dedicado à pesquisa a marcadores que contribuam de alguma forma, na aferição de sua qualidade. A pesquisa teve como objetivo avaliar o desempenho bioquímico de grãos de café arábica durante o armazenado. Cafés em coco (natural) e em pergaminho (despolpado) secados em terreiro de concreto e em secador com ar aquecido foram embalados em sacos de juta e armazenados em condições de ambiente não controlado. As atividades enzimáticas da superóxido dismutase, catalase, peroxidase, polifenoloxidase, esterase e lipoxigenase nos grãos dos cafés foram avaliadas aos zero, três, seis, nove e doze meses por meio de eletroforese. Independente do método de secagem, a atividade dos complexos isoenzimáticos evidenciou os processos deteriorativos dos grãos de café armazenados. Os tratamentos 60/40° C e 60° C utilizados para reduzir o teor de água promoveram uma condição de tensão maior no metabolismo de café natural, diminuiu nestes grãos a atividade de mecanismos de defesa no armazenamento (danos latentes). Os cafés naturais são mais sensíveis a altas temperaturas de secagem e sua qualidade diminui mais rapidamente do que o café despolpado no armazenamento. Termos para indexação:Coffea arabica L., processos pós-colheita, qualidade dos cafés.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Activity of some isoenzymatic systems in stored coffee grains

et al. 2014

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“…The esterase enzyme is also important in characterizing seed deterioration (Nakada et al, 2010). According to Walters (1998) andMcDonald (1999) the lowest activity of such enzyme is related to events of seed deterioration.…”

Section: Resultsmentioning

confidence: 99%

Physiological quality of coffee seeds produced under different levels of solar radiation and maturation stages

Baliza

Caixeta

Pinho

et al. 2012

Rev. bras. sementes

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-In Brazil, although the coffee plantations are predominantly grown under full sunlight, the use of agroforestry systems can lead to socioeconomic advantages, thus providing a favorable environment to the crop by promoting its sustainability as well as environmental preservation. However, there is a lack of information on physiological quality of the coffee seeds produced under different levels of solar radiation. Within this context, the objective of this study was to evaluate the influence of different levels of solar radiation and maturation stages on the physiological quality of coffee (Coffea arabica L.) seeds, cv. Acaiá Cerrado MG-1474. Three levels of solar radiation (plants grown under full sunlight; under plastic screens of 35% shading; and under plastic screens of 50% shading) and three maturation stages (cherry, greenish-yellow and green) were assessed. Physiological quality of seeds was assessed by using germination test, first count of germination, abnormal seedlings, dead seeds, and seedlings with open cotyledonary leaves. Electrophoretic analysis of isoenzymes catalase, esterase, superoxide dismutase and peroxidase was also performed. With the evolution of development the coffee seeds presents increases on physiological quality, and at its beginning the seeds show improvements on quality with the reduction of solar radiation.Index terms: Coffea arabica, germination, vigor, isoenzymes.Qualidade fisiológica de sementes de café produzidas sob diferentes níveis de radiação solar e estádios de maturação RESUMO -No Brasil, embora haja predomínio do cultivo do cafeeiro a pleno sol, o uso de sistemas agroflorestais pode induzir vantagens sócioeconômicas apresentando um ambiente favorável para a cultura, promovendo sustentabilidade e preservação do ambiente. No entanto, faltam informações sobre a qualidade fisiológica das sementes de café produzidas sob diferentes níveis de radiação solar. Neste contexto, o objetivo deste trabalho foi avaliar a influência de diferentes níveis de radiação solar e estádios de maturação, na qualidade fisiológica de sementes de café (Coffea arabica L.), cultivar Acaiá Cerrado MG-1474. Foram utilizados três níveis de radiação solar (plantas a pleno sol e sob sombrites de 35% e de 50% de sombra) e três estádios de maturação (cereja, verde-cana e verde). A qualidade fisiológica das sementes foi avaliada por meio do teste de germinação, primeira contagem, plântulas anormais, sementes mortas e plântulas com folhas cotiledonares abertas. Foi realizada ainda a análise eletroforética das isoenzimas catalase, esterase, superóxido dismutase e peroxidase. As sementes de café apresentam aumento da qualidade fisiológica com a evolução do seu desenvolvimento e, no início do seu desenvolvimento, apresentam melhoria da qualidade com a redução da radiação solar.Termos para indexação: Coffea arabica, germinação, vigor, isoenzima.

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