Journal of Seed Science
URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/13100
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Item Protein profile in arabica coffee seeds in electrophoresis gel: importance of freeze-drying(Associação Brasileira de Tecnologia de Sementes - ABRATES, 2022-05-13) Fávaris, Nathália Aparecida Bragança; Rosa, Sttela Dellyzete Veiga Franco da; Figueiredo, Madeleine Alves de; Coelho, Stefânia Vilas Boas; Vilela, Ana Luiza de Oliveira; Padilha, LilianCoffee seeds are sensitive to desiccation and are used or stored with different moisture content values, which may affect the results of quality assessment. The aim of this study was to evaluate the changes in protein profile in electrophoresis gel in coffee seeds with different moisture content values under freeze-drying and without freeze-drying. Two lots of arabica coffee seeds were used, one of newly-harvested seeds and another of stored seeds. The seeds were dried to the moisture content values of 12, 15, 20, 25, 30, 35, and 40%. The physiological quality of the seeds was assessed through the germination test, electrical conductivity, and the profiles of the enzymes SOD, CAT, PO, GOT, MDH, and EST and of heat-resistant proteins. In general, there is an effect on expression of these enzymes in accordance with the presence of free water in the seeds. Moist seeds have little to no enzyme expression. The freeze-drying process allows preservation of coffee seed quality and does not change the functionality of the enzymes studied. The isoenzyme profiles of the antioxidant process in arabica coffee seeds are affected by the initial moisture content of the seeds. The freeze-drying process of the seeds ensures greater sensitivity in detection of the expression of these isoenzymes.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 Behavior of coffee seeds to desiccation tolerance and storage(Associação Brasileira de Tecnologia de Sementes - ABRATES, 2014) Abreu, Luciana Aparecida de Souza; Veiga, Adriano Delly; Pinho, Édila Vilela de Resende Von; Monteiro, Fiorita Faria; Rosa, Sttela Dellyzette Veiga Franco daThe technology developed by breeding programs is applied to coffee seeds; however, after processing and drying, they lose viability within a short period of time, thus making storage unsuitable. The objective of this research was to evaluate the quality of coffee seeds submitted to different drying methods and moisture contents during storage. The coffee seeds were submitted to conventional drying (slow shade drying) and fast drying in a static drier until they reached a moisture content of 40, 20, 12 and 5%. After this process, the seeds were stored in a cold chamber for 12 months, and seed quality was evaluated before and during storage by the germination test, electrophoretic patterns of heat resistant proteins, and the activity of isoenzyme systems. Conventional drying (slow shade drying) at 20% of moisture content maintains coffee seed quality until 12 months of storage.Item Exudate coloring test suitability for assessing the viability of coffee seeds (Coffea arabica L.)(Associação Brasileira de Tecnologia de Sementes - ABRATES, 2016) Hilst, Paulo César; Dias, Denise Cunha Fernandes dos Santos; Gama, Guilherme Fontes Valory; Araújo, Joyce de OliveiraThe exudate coloring test has been promising in order to quickly evaluate the quality of coffee seeds. The objective of the research was to adjust the coloring exudate test for coffee seeds and to evaluate the influence of the water content of seeds and of the imbibition period on the test results. Seeds from five lots of ‘Catuaí 44’ were used, with the following water contents: 30%, 20% and 12%. For the exudate coloring test, the parchment and silver skin (spermoderm) from the seeds were removed. Then, the seeds were distributed on a paper towel, moistened with water, and kept in a germinator at 25 °C for 24, 48, 72, 96 and 120 h. Four classes of coloring intensity were established: absence of color (A), light (L), medium (M) and strong (S) intensities, assigning the values 0, 3, 5 and 10 for each class, respectively. The Viability Index (VI) was calculated by the equation VI=100-(0xA)-(3xL)-(5xM)-(10xS). The exudate coloring test may be recommended to estimate the viability of coffee seeds, providing results correlated to the germination test. The best results were obtained for the seeds with 12% moisture content imbibed for 72, 96 and 120 h and seeds with 30% moisture content after 72 and 120 h of imbibition.Item Digital images of seedling for evaluating coffee seed vigor(Associação Brasileira de Tecnologia de Sementes - ABRATES, 2019) Trujillo, Heiber Andres; Gomes-Junior, Francisco Guilhien; Cicero, Silvio MoureThe digital image analysis of seedlings has become largely employed in seed quality-control programs due to its feasibility, objectivity and fast results. Despite these advantages, no studies have yet demonstrated the efficiency of this technique for analyzing coffee seed vigor. The present study aimed at evaluating the efficiency of the Seed Vigor Imaging System (SVIS®) in determining the vigor of coffee seeds (Coffea arabica L.) from digital images of seedlings. Also, the results of these analyses were contrasted with conventional vigor tests. Six seed lots from each cultivar, Bourbon and Catucaí 20/15, were used. The research was conducted in two experimental times, and the seed vigor was determined by the tests of first germination count, accelerated aging, electrical conductivity, primary root protrusion speed, as well as by the analysis of scanned images of seedlings, made possible by the SVIS® software. For the Bourbon and Catucaí 20/15 cultivars, the SVIS® analysis was able to discriminate lots of both high and low vigor (vigor indexes of 317 to 752, and 181 to 703, respectively). A similar outcome was obtained from the conventional tests appraised in this research. Eventually, it was possible to conclude that the digital analysis of 20-day-old seedlings by SVIS® is an efficient method to evaluate coffee seed vigor.Item Radiographic analysis and performance of coffee seeds(Associação Brasileira de Tecnologia de Sementes - ABRATES, 2019) Trujillo, Heiber Andres; Gomes-Junior, Francisco Guilhien; Lara, Idemauro Antonio Rodrigues de; Cicero, Silvio MoureRadiographic analysis has been efficient in identifying the main changes in the internal morphology of seeds, being increasingly used in quality control programs due to their practicality, objectivity and speed in obtaining the results. Despite these advantages, there are still no studies proving the efficiency of these techniques for coffee seed analysis. Thereby, the aim of this research was to evaluate the internal morphology of coffee seeds (Coffea arabica L.) through the analysis of radiographic images and their relation with germination performance. Radiographic images of seeds of the cultivars Bourbon and Catucaí 20/15, each represented by six lots, were examined and the seeds were seeded and seedling emergence, shoot length, stem diameter and shoot dry mass were evaluated. Seeds of Bourbon presented high percentage of intact seeds, as well as better performance in the germination of the lots compared to Catucaí 20/15, which presented more incidence of damaged seeds and lower germination. The radiographic images allowed identifying seeds with malformations, tissue deterioration and damage caused by the coffee borer. This non-destructive imaging technique is efficient in identifying intact seeds, with potential to germinate and produce vigorus seedlings.