Behavior of coffee seeds to desiccation tolerance and storage.

Vista sencilla de ítem
dc.contributorLUIANA APARECEIDA DE SOUZA ABREU, UFLA; ADRIANOJ DELLY VEIGA, UFLA; ÉDILA VILELA DE RESENDE VON PINHO, UFLA; FIORITA FARIA MONTEIRO, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, SAPC.
dc.creatorABREU, L. A. de S.
dc.creatorVEIGA, A. D.
dc.creatorVON PINHO, E. V. de R.
dc.creatorMONTEIRO, F. F.
dc.creatorROSA, S. D. V. F. da
dc.date2016-03-07T11:11:11Z
dc.date2016-03-07T11:11:11Z
dc.date2016-03-07
dc.date2014
dc.date2016-03-07T11:11:11Z
dc.date.accessioned2026-07-01T00:26:09Z
dc.descriptionThe 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, 1 2 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.
dc.identifierJournal of Seed Science, v. 36, n. 4, p. 399-406, 2014.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1039780
dc.identifier.urihttp://hdl.handle.net/123456789/403961
dc.languageeng
dc.rightsopenAccess
dc.subjectDesiccation tolerance
dc.subjectEstresse oxidativo
dc.subjectTolerância à dessecação
dc.subjectDesitratação
dc.subjectLongevidade
dc.subjectCoffea Arábica
dc.subjectLongevity
dc.subjectOxidative stress
dc.titleBehavior of coffee seeds to desiccation tolerance and storage.
dc.typeArtigo de periódico

Archivos

Colecciones

Embrapa Café (SAPC)