Relevance of endo--mannanase enzyme in coffee seed deterioration process

Freitas, Marcella Nunes de; Rosa, Sttela Dellyzete Veiga Franco da; Clemente, Aline da Consolação Sampaio; Pereira, Cristiane Carvalho

doi:10.5897/ajar2016.10949

Cited by 3 publications

(1 citation statement)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Coffee seeds have a resistant layer, the endosperm, that surrounds the embryo and that can contribute to delay germination. This endosperm must be ruptured because it constitutes a barrier, imposed by the tissues of the endosperm surrounding the embryo (FREITAS et al, 2017). The region where the radicle emerges, called endosperm cap, is composed of high cellulose and hemicellulose polysaccharide content, which confers resistance and protection to the embryo (SILVA et al, 2005;EIRA et al, 2006).…”

Section: Crop Productionmentioning

confidence: 99%

Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying

et al. 2018

View full text Add to dashboard Cite

Enzymes play a fundamental role in degradation of molecules during seed germination, development, and deterioration. Endo-β-mannanase is one of the main enzymes responsible for hydrolysis of mannans in the endosperm during germination of coffee seeds through its action in hydrolytic degradation of cell walls and in weakening the structures of the endosperm that surround the embryo, allowing radicle emergence. The aim of this study was to determine the activity of the endo-β-mannanase enzyme in the structures of coffee seeds for the purpose of assessing the relationship between this activity and the physiological quality of the seeds under different processing and drying methods. Coffea arabica L. fruit in the cherry maturity stage was subjected to three different types of processing: natural (seeds maintained in the fruit itself), fully washed (fruit pulped mechanically and the seeds demucilaged by fermentation in water), and semi-washed or demucilaged (both fruit pulp and mucilage removed mechanically); and two methods of drying: slow drying (suspended screen) in the shade, and rapid drying in mechanical dryer at 35°C to a moisture content of 11±1%. After processing and drying, the physiological quality of the seeds was evaluated through the germination test, and endo-β-mannanase enzyme activity was quantified. Coffee seeds submitted to natural processing have lower physiological performance, as well as greater deterioration and greater activity of the endo-ß-mannanase enzyme. Removal of mucilage during fully washed and semi-washed processing of coffee seeds reduces the activity of the endo-ß-mannanase enzyme and lowers deterioration, especially after faster drying. The enzyme endo-ß-mannanase is efficient in studying of the effects of processing and drying on coffee seeds, and can be evaluated in whole seeds, endosperms or embryos.

show abstract

Section: Crop Productionmentioning

confidence: 99%

Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying

et al. 2018

View full text Add to dashboard Cite

show abstract

Efecto del almacenamiento en la viabilidad, germinación y vigor de semillas de Coffea arabica L.

Flechas-Bejarano¹,

Medina-Rivera²

2021

Rev. Cenicafé

View full text Add to dashboard Cite

El almacenamiento de semillas de café bajo condiciones idóneas de temperatura y humedad relativa mantiene por largos períodos de tiempo la calidad fisiológica para su propagación. El objetivo de esta investigación fue evaluar el efecto en la viabilidad de la semilla, de tres ambientes con temperatura y humedad relativa contrastantes, durante 14 meses de almacenamiento, mediante: la prueba topográfica con tetracloruro de tetrazolio; la germinación por la emergencia de la radícula en cajas plásticas y por conteo de plántulas en germinador de arena; y el vigor por mediciones morfométricas en plántulas de Coffea arabica L. var Castillo®. Para la viabilidad de la semilla, las categorías de tinción absoluta (A) y sin tinción (E) fueron diferentes, independientemente de los ambientes y del efecto de almacenamiento. La emergencia de la radícula y la germinación señalaron que la condición ambiental 10±2°C; 65±7% HR favorece una mayor proliferación de semillas con radículas emergentes y plántulas (>75%) en los 400 y 320 días, respectivamente. En cuanto a la medición de las variables morfométricas, sólo la longitud del hipocótilo y de la raíz pivotante mostraron una tendencia descriptiva por tratamiento y mes de almacenamiento. La condición ambiental 10±2°C; 65±7% HR conservó la calidad fisiológica de las semillas para propagación durante cuatro meses.

show abstract

Endo-β-Mannanase Enzyme Activity is Related to Thermo Inhibition in Lactuca sativa Seeds

Cavasin¹,

Santos²,

Gomes³

et al. 2021

Research J. of Seed Science

View full text Add to dashboard Cite

Relevance of endo--mannanase enzyme in coffee seed deterioration process

Cited by 3 publications

References 26 publications

Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying

Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying

Efecto del almacenamiento en la viabilidad, germinación y vigor de semillas de Coffea arabica L.

Endo-β-Mannanase Enzyme Activity is Related to Thermo Inhibition in Lactuca sativa Seeds

Contact Info

Product

Resources

About