Journal of Seed Science
URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/13100
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Item Desiccation sensitivity from different coffee seed phenological stages(Associação Brasileira de Tecnologia de Sementes - ABRATES, 2014) Santos, Flávia Carvalho; Rosa, Sttela Dellyzete Veiga Franco da; Pinho, Édila Vilela de Rezende Von; Cirillo, Marcelo Angelo; Clemente, Aline da Consolação SampaioMaturity stage and drying method are the factors that most influence coffee seed quality. The objective of this study was to assess the physiological quality and investigate the electrophoretic patterns of catalase and endo-ß-mannanase enzymes and heat resistant proteins in coffee seeds harvested at different phenological stages and dried under different conditions. Physiological quality was assessed when the seeds had developed the green, greenish-yellow, cherry, overripe and dry stages after three treatments: no drying, conventional drying and fast drying. After each treatment, the physiological quality of the seeds was assessed using the germination test and electrophoretic patterns of heat resistant proteins and the activity of catalase and endo-ß-mannanase enzymes. Seeds harvested at the cherry phenological stage had the best physiological quality, and the drying process reduced quality at the cherry, overripe and dry stages. This reduction was greater under the faster drying process, but at the greenish-yellow stage, seeds had better physiological quality after slow drying. Regarding the results from electrophoretic analysis, endo-ß-mannanase and catalase activities increase as the ripeness stages advance; the activity of endo-ß-mannanase is directly associated with the deterioration process; the expression of heat resistant proteins increases with maturation process and is associated with seed physiological quality.Item Exploratory studies for cryopreservation of Coffea arabica L. seeds(Associação Brasileira de Tecnologia de Sementes - ABRATES, 2017) Figueiredo, Madeleine Alves de; Coelho, Stefania Vilas Boas; Rosa, Sttela Dellyzete Veiga Franco da; Vilela, Amanda Lima; Silva, Luciano CoutinhoCryopreservation is a viable option for conservation of coffee germplasm. However, for this technique to be completely successful, it is of fundamental importance to carry out studies that ensure maintenance of cell integrity before and after immersion in liquid nitrogen (LN). Therefore, the aim in this study was to investigate the water content, cooling rate, and final temperature most suitable for cryopreservation of Coffea arabica L. seeds. The seeds were dried by silica gel to water contents of 5, 10, 15, 20, 30 and 40 % wb, subjected to slow cooling treatments at speeds of -1, -3 and -5 °C min.-1 to final temperatures of -40, -50 and -60 °C and then directly immersed in LN. After storage, seeds were rewarmed at 40 °C for two minutes. The survival rate and viability of the seeds and embryos were evaluated by the tetrazolium and germination tests. Results of the tetrazolium test indicate that embryos excised from cryopreserved seeds are less sensitive to cryopreservation than whole seeds are. The water content of 20% wb and the use of zygotic embryos led to the highest survival rate of the coffee seeds, depending on the cooling rate and the final temperature of precooling.Item Association between the artificial aging test and the natural storage of coffee seeds(Associação Brasileira de Tecnologia de Sementes - ABRATES, 2018) Fantazzini, Tatiana Botelho; Rosa, Sttela Dellyzete Veiga Franco da; Pereira, Cristiane Carvalho; Pereira, Diego de Sousa; Cirillo, Marcelo Ângelo; Ossani, Paulo CésarThe accelerated aging test is recognized as an efficient method for evaluating the vigor of seed lots and for estimating their storage potential. Thus, this work aimed to evaluate the association between artificial aging and natural storage of coffee seeds, through the correlation factor analysis. Seeds of four cultivars of Coffea arabica L. (Catuaí Amarelo, Arara, Catiguá, and Mundo Novo) and one of Coffea canephora Pierre (Apoatã) were used. Part of the newly-harvested seeds were aged in a growth chamber under controlled temperature and relative humidity conditions (42 ºC and 100% RH) for periods of 0, 4, 6, 8, and 10 days. The other part of the seeds was stored in tri-wall paper packaging for a period of 2, 4, and 6 months in a non-climate-controlled environment. Artificial aging allows predictions on the storage potential of coffee seeds, although the artificial aging periods depend on the cultivars.