Exploratory studies for cryopreservation of Coffea arabica L. seeds

Figueiredo, Madeleine Alves de; Coelho, Stefânia Vilas Boas; Rosa, Sttela Dellyzete Veiga Franco da; Vilela, Amanda Lima; Silva, Luciano Coutinho

doi:10.1590/2317-1545v39n2171123

Cited by 8 publications

(13 citation statements)

References 21 publications

(34 reference statements)

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“…Survival of seed embryos is observed which were cooled slowly to -1 ºC/min, while the result of the seeds germination was 0%. These results may indicate a greater sensitivity of tissues from the endosperm to drying and cooling stress, since embryos presented coloring in tetrazolium test, while in seed germination test, there was no occurrence of normal seedlings, corroborating the results found by Coelho et al (2015 and2017) and Dussert et al (2001).…”

Section: Slow Coolingsupporting

confidence: 84%

“…Cryopreservation method based on slow cooling is one of the best methods used in seeds, which consists of drying stages, plant tissue cooling at a controlled rate until a temperature of pre-freezing, followed by immersion in liquid nitrogen and subsequent rewarming (Figueiredo et al, 2017). In this method, water molecule crystallization is initiated in the extracellular spaces, which causes a difference in water potential, resulting in migration of water molecules from the intra to the extracellular medium (Mazur, 2004;Engelmann, 2004).…”

Section: Slow Coolingmentioning

confidence: 99%

“…To ensure the safe coffee genetic resource, researchers have sought technique improvement for seed conservation with recalcitrance characteristics , as the coffee, in liquid nitrogen (-196 °C) or in its vase a vapor steam , at -150 °C (Berjak;Coelho et al, 2017;Dussert et al, 2012;Figueiredo et al, 2017). Cryopreservation is a viable option for long term conservation of plant material for these species (Engelmann, 2011), and the storage can be carried out through an unlimited period of time, without occurring cell divisions and metabolic changes (Wesley-Smith et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Cryopreservation in Coffea canephora Pierre seeds: Slow and fast cooling

et al. 2018

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Coffee is one of the main agricultural commodities in the country, and it is important to conservation of plant material for breeding programs. Cryopreservation is a promising alternative for preserving in the long-term the germplasm of species considered recalcitrant. However, studies should be performed to achieve maximum survival of seedlings after immersion in liquid nitrogen. The objective of this work was to find a cryopreservation protocol for storing seeds of Coffea canephora, studying two methods of cryopreservation, slow and fast cooling. Seeds were subjected to drying in silica gel up to the water content of 0.25 g g-1. In the first experiment, dried seeds were subjected to treatments of slow cooling at speeds of -1 ºC min-1,-3 ºC min-1 and -5 ºC min-1 until the end temperatures of -40 ºC, -50 ºC and -60 ºC, by means of a bio freezer and subsequently immersed in liquid nitrogen. In the second experiment, the best result was selected of the first experiment and compared with the rapid cooling, in which dried seeds, with 0.25 g g-1 of water content, were immersed directly into liquid nitrogen. Physiological and biochemical alterations occurring in the seeds after cryopreservation were evaluated. Coffea canephora seeds respond better to cryopreservation by rapid cooling, when compared to slow cooling. Drying, one of the cryopreservation steps does not affect the viability of Coffea canephora Pierre seeds, when these seeds are dried to 0.25 g g-1 of water content. Catalase and esterase enzymes are good biochemical markers for cryopreserved coffee seeds and their activity is greater in larger seed physiological quality.

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Section: Slow Coolingsupporting

confidence: 84%

Section: Slow Coolingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cryopreservation in Coffea canephora Pierre seeds: Slow and fast cooling

et al. 2018

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“…Coelho et al (2017) investigated the quality of dried seeds and concluded that water contents below 0.11g H 2 O g -1 (dry weight-dw) and above 0.43 g H 2 O g -1 dw hurt the physiological quality of coffee seeds, regardless of the type of drying, temperature, and period of storage. Figueiredo (2017) observed that C.arabica . seeds have good physiological quality when dried to the moisture content of 20%, being tolerant to the cryopreservation stresses.…”

Section: Study Of Desiccation Tolerance Of Big Coffee Vl Seedsmentioning

confidence: 99%

Big Coffee Vl.: Seed Desiccation Tolerance, Sieve Classification, and Physiological Quality

Souza

Rosa

Vilela

et al. 2018

C.Sci.

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A coffee plant producing large fruit, seeds, and leaves in relation to conventional coffee plants, possibly generated by genetic mutation, was named Big Coffee VL. Seeds of this coffee plant were classified by size and used to establish the crop, whose progenies were designated as Big Coffee VL. large, Big Coffee VL. medium, and Big Coffee VL. small. The aim in this study was to investigate desiccation tolerance, together with size classification, and evaluate the physiological quality of the seeds of this progeny. Seeds of each type of Big Coffee VL. and of the cultivar Topázio were collected. High moisture seeds and seeds dried to 11% moisture content were evaluated to assess desiccation tolerance. Dried seeds of each Big Coffee VL. progeny and of the Topázio cultivar were classified by size in sieve testing using oblong screens for separation of peaberry seeds, and circular sieves from 22 to 12 for separation of flat seeds. All seeds were subjected to physiological evaluation through the germination test and determination of seedling dry matter. A completely randomized experimental design (CRD) was used; results were subjected to analysis of variance and means compared by the Scott-Knott test. Big Coffee VL. seeds tolerate desiccation to moisture content of 11% wet basis. Seeds of the Topázio cultivar have better physiological performance than seeds of the Big Coffee VL progenies. The bigger the seeds of Big Coffee VL., the better their physiological performance, exhibiting greater seedling dry matter.

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“…From these results, the importance of the drying rate to which seeds are subjected is evident; it is crucial for success in the cryopreservation technique. Figueiredo et al (2017) studied cryopreservation protocols of Coffea arabica L. seeds, another species of the Coffea genus with characteristics similar to Coffea canephora, and observed that the moisture of 20% wb (which corresponds to 0.25 g.g -1 db) leads to greater survival of seeds and also of zygotic embryos after cryopreservation. Dussert et al (2001) studied the tolerance of nine species of Coffea to cryopreservation and observed that, regardless of the moisture content and freezing rate, Coffea canephora seeds do not germinate after immersion in liquid nitrogen.…”

Section: Physiological Analyses Of Cryopreserved Seedsmentioning

confidence: 99%

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

et al. 2019

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Seeds of the Coffea canephora species are considered more recalcitrant than those of the Coffea arabica species. They tolerate partial dehydration and they cannot be stored in conventional seed banks at -18ºC because they are sensitive to freezing temperatures. Cryopreservation is a reliable method for storing seeds with these characteristics for long periods. However, preliminary studies are necessary to determine ideal storage conditions. The aim of this study was to investigate the ideal physical and physiological conditions for cryopreservation of Coffea canephora seeds to reduce seed mortality caused by the formation of intracellular ice crystals and to avoid cell damage caused by excessive desiccation. Seeds were subjected to rapid drying in silica gel and slow drying in saturated NaCl solution to moisture contents of 0.20, 0.25, and 0.28 g.g-¹ (dry basis), followed by direct immersion in liquid nitrogen for rapid freezing. Physiological and biochemical analyses were performed to evaluate seed quality before and after cryopreservation. Rapid drying of Coffea canephora seeds to values near 0.20 g.g-1 (db) does not cause reduction in physiological quality. Moisture content of 0.25 g.g-¹ brings about greater survival of Coffea canephora seeds after cryopreservation. Drying rate affects the physiological quality of cryopreserved Coffea canephora seeds, and rapid drying in silica gel is more favorable than slow drying in a saturated NaCl solution. The activity of the enzymes catalase, esterase, glutamic oxaloacetic transaminase, and polyphenol oxidase are indicators of seed quality for Coffea canephora seeds subjected to cryopreservation.

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Exploratory studies for cryopreservation of Coffea arabica L. seeds

Cited by 8 publications

References 21 publications

Cryopreservation in Coffea canephora Pierre seeds: Slow and fast cooling

Cryopreservation in Coffea canephora Pierre seeds: Slow and fast cooling

Big Coffee Vl.: Seed Desiccation Tolerance, Sieve Classification, and Physiological Quality

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

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