Endogenous polyamine profiles in different tissues of Coffea sp., and their levels during the ontogeny of fruits

Abstract

Polyamines are essential compounds for growth and development in plants. An attempt has been made to find out the endogenous polyamine profiles in various parts and during the ontogeny of fruit formation of two commercially important Coffea species viz., arabica and canephora. Putrescine (Put), spermine (Spm) and spermidine (Spd) are the predominant polyamines during the ontogeny of fruit and their level increased with the advancement of fruit development. However, in the initial stages of flower and fruit development Spm levels were found to be decreased. Elevated levels of major polyamines Put, Spd, and Spm were observed in zygotic embryos than in somatic embryos. Along with this cadavarine (Cad) and other biogenic amines viz., tyramine (Tyr) and tryptamine (Try) were also found during the ontogeny of fruit in C. canephora. In this study the enodogenous polyamine profiles in coffee tissues and beans have been addressed.

Brewing effect on levels of biogenic amines in different coffee samples as determined by LC-UV

“…Coffee polyamines profiles have been measured (Sridevi, Giridhar, Ravishankar, 2009) observed that processing conditions of unripe coffee beans influence the resulting concentrations of 102 biogenic amines, particularly spermine, spermidine, histamine, and cadaverine (Dias et al, 2012 ). drying, resulting in reduced formation of biogenic amines.…”

Enhanced shoot organogenesis in Bixa orellana L. in the presence of putrescine and silver nitrate

“…Interplay of polyamine and ethylene in organogenesis has been reported (Bais et al 2000). Polyamines occur in both free and conjugated forms, and its endogenous levels depend on the external conditions of light and temperature (Galston and KaurSawhrey 1990) and also vary in different tissues of plant (Sridevi et al 2009). …”

Influence of Altitude Variation on Trigonelline Content during Ontogeny of Coffea Canephora Fruit

“…Because Trig alkaloids gives rise to many flavour (aroma) compounds, like alkyl-pyradines and pyrroles (De Maria, Trugo, Moreira & Werneck 1994). In view of this, the levels of Trig in developing seeds are important though we don't have any information about the actual role of this in developing fruits unlike polyamines and free diterpenes (Sridevi, Giridhar & Ravishankar, 2009, 2010. Shimizu and Mazafera (2000) showed the role of trigonelline during inhibition and germination of coffee seeds.…”