Desiccation sensitivity from different coffee seed phenological stages.

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dc.contributorFLÁVIA CARVALHO SANTOS, UNIVERSIDADE FEDERAL DE LAVRAS
dc.contributorSTTELA DELLYZETE VEIGA F DA ROSA, SAPC
dc.contributorÉDILA VILELA DE REZENDE VON PINHO, UNIVERSIDADE FEDERAL DE LAVRAS
dc.contributorMARCELO ANGELO CIRILLO, UNIVERSIDADE FEDERAL DE LAVRAS
dc.contributorALINE DA CONSOLAÇÃO SAMPAIO CLEMENTE, UNIVERSIDADE FEDERAL DE LAVRAS.
dc.creatorSANTOS, F. C.
dc.creatorROSA, S. D. V. F. da
dc.creatorVON PINHO, E. V. de R.
dc.creatorCIRILLO, M. A.
dc.creatorCLEMENTE, A. da C. S.
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.descriptionMaturity 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-mannanaseenzymes 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. .
dc.descriptionTítulo em português: Sensibilidade à dessecação de sementes de café em diferentes estádios fenológicos.
dc.identifierJournal of Seed Science, v. 36, n.1, p. 25-31, 2014.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1039773
dc.identifier.urihttp://hdl.handle.net/123456789/403959
dc.languageeng
dc.rightsopenAccess
dc.subjectSeed drying
dc.subjectPhysiological quality
dc.subjectProtein profile
dc.subjectQualidade fisiológica
dc.subjectPefil proteico
dc.subjectSecagem
dc.subjectCoffea Arábica
dc.titleDesiccation sensitivity from different coffee seed phenological stages.
dc.typeArtigo de periódico

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