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Registro Completo |
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
11/12/2017 |
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Data da última atualização: |
11/12/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
COELHO, S. V. B.; ROSA, S. D. V. F. da; CLEMENTE, A. da C. S.; PEREIRA, C. C.; FIGUEIREDO, M. A. de; REIS, L. V. |
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Afiliação: |
STEFANIA VILAS BOAS COELHO, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, SAPC; ALINE DA CONSOLAÇÃO SAMPAIO CLEMENTE, UFLA; CRISTIANE CARVALHO PEREIRA, UFLA; MADELEINE ALVES DE FIGUEIREDO, UFLA; LEANDRO VILELA REIS, UFLA. |
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Título: |
Tolerance of Coffea arabica L. seeds to sub zero temperatures. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Ciência e Agrotecnologia, v. 41, n. 3, p. 312-321, May/Jun. 2017. |
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Idioma: |
Inglês |
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Notas: |
Título em português: Tolerância de sementes de Coffea arabica L. à temperaturas sub zero. |
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Conteúdo: |
Preservation of the quality of coffee seeds is hindered by their intermediate behavior in storage. However, long-term storage at sub zero temperatures may be achieved by adjusting the water content of the seeds. The aim of this study was to evaluate the tolerance of coffee seeds to freezing, in relation to physiological and enzymatic modifications. Coffee seeds were dried in two manners, rapid and slow, to water contents of interest, 0.67, 0.43, 0.25, 0.18, 0.11, and 0.05 g H2O g-¹ dw (dry basis). After drying, the seeds were stored at a temperature of -20 ºC and of 86 ºC for 24 hours and for 12 months, and then compared to seeds in cold storage at 10 ºC. The seeds were evaluated through calculation of percentage of normal seedlings, percentage of seedlings with expanded cotyledonary leaves, dry matter of roots and of hypocotyls, and viability of embryos in the tetrazolium test. Expression of the enzymes superoxide dismutase, catalase, and peroxidase were evaluated by means of electrophoretic analysis. Only seeds dried more slowly to 0.18 g H2O g-1 dw present relative tolerance to storing at -20 °C for 12 months. Coffee seeds do not tolerate storage at a temperature of -86 ºC for 12 months. Water contents below 0.11g H2O g-¹ dw and above 0.43 g H2O g-¹ dw hurt the physiological quality of coffee seeds, regardless of the type of drying, temperature, and storage period. Coffee seed embryos are more tolerant to desiccation and to freezing compared to whole seeds, especially when the seeds are dried to 0.05 g H2O g-¹ dw. The catalase enzyme can be used as a biochemical marker to study tolerance to freezing in coffee seeds. MenosPreservation of the quality of coffee seeds is hindered by their intermediate behavior in storage. However, long-term storage at sub zero temperatures may be achieved by adjusting the water content of the seeds. The aim of this study was to evaluate the tolerance of coffee seeds to freezing, in relation to physiological and enzymatic modifications. Coffee seeds were dried in two manners, rapid and slow, to water contents of interest, 0.67, 0.43, 0.25, 0.18, 0.11, and 0.05 g H2O g-¹ dw (dry basis). After drying, the seeds were stored at a temperature of -20 ºC and of 86 ºC for 24 hours and for 12 months, and then compared to seeds in cold storage at 10 ºC. The seeds were evaluated through calculation of percentage of normal seedlings, percentage of seedlings with expanded cotyledonary leaves, dry matter of roots and of hypocotyls, and viability of embryos in the tetrazolium test. Expression of the enzymes superoxide dismutase, catalase, and peroxidase were evaluated by means of electrophoretic analysis. Only seeds dried more slowly to 0.18 g H2O g-1 dw present relative tolerance to storing at -20 °C for 12 months. Coffee seeds do not tolerate storage at a temperature of -86 ºC for 12 months. Water contents below 0.11g H2O g-¹ dw and above 0.43 g H2O g-¹ dw hurt the physiological quality of coffee seeds, regardless of the type of drying, temperature, and storage period. Coffee seed embryos are more tolerant to desiccation and to freezing compared to whole seeds, especially whe... Mostrar Tudo |
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Palavras-Chave: |
Antioxidant enzymes; Enzima antioxidante; Saturated saline solutions; Solução salina saturada. |
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Thesagro: |
Congelamento; Secagem. |
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Thesaurus Nal: |
Drying; Freezing; Silica gel. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/168585/1/Tolerance-of-Coffea-arabica-L.-seeds.pdf
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Marc: |
LEADER 02600naa a2200301 a 4500
001 2082056
005 2017-12-11
008 2017 bl uuuu u00u1 u #d
100 1 $aCOELHO, S. V. B.
245 $aTolerance of Coffea arabica L. seeds to sub zero temperatures.$h[electronic resource]
260 $c2017
500 $aTítulo em português: Tolerância de sementes de Coffea arabica L. à temperaturas sub zero.
520 $aPreservation of the quality of coffee seeds is hindered by their intermediate behavior in storage. However, long-term storage at sub zero temperatures may be achieved by adjusting the water content of the seeds. The aim of this study was to evaluate the tolerance of coffee seeds to freezing, in relation to physiological and enzymatic modifications. Coffee seeds were dried in two manners, rapid and slow, to water contents of interest, 0.67, 0.43, 0.25, 0.18, 0.11, and 0.05 g H2O g-¹ dw (dry basis). After drying, the seeds were stored at a temperature of -20 ºC and of 86 ºC for 24 hours and for 12 months, and then compared to seeds in cold storage at 10 ºC. The seeds were evaluated through calculation of percentage of normal seedlings, percentage of seedlings with expanded cotyledonary leaves, dry matter of roots and of hypocotyls, and viability of embryos in the tetrazolium test. Expression of the enzymes superoxide dismutase, catalase, and peroxidase were evaluated by means of electrophoretic analysis. Only seeds dried more slowly to 0.18 g H2O g-1 dw present relative tolerance to storing at -20 °C for 12 months. Coffee seeds do not tolerate storage at a temperature of -86 ºC for 12 months. Water contents below 0.11g H2O g-¹ dw and above 0.43 g H2O g-¹ dw hurt the physiological quality of coffee seeds, regardless of the type of drying, temperature, and storage period. Coffee seed embryos are more tolerant to desiccation and to freezing compared to whole seeds, especially when the seeds are dried to 0.05 g H2O g-¹ dw. The catalase enzyme can be used as a biochemical marker to study tolerance to freezing in coffee seeds.
650 $aDrying
650 $aFreezing
650 $aSilica gel
650 $aCongelamento
650 $aSecagem
653 $aAntioxidant enzymes
653 $aEnzima antioxidante
653 $aSaturated saline solutions
653 $aSolução salina saturada
700 1 $aROSA, S. D. V. F. da
700 1 $aCLEMENTE, A. da C. S.
700 1 $aPEREIRA, C. C.
700 1 $aFIGUEIREDO, M. A. de
700 1 $aREIS, L. V.
773 $tCiência e Agrotecnologia$gv. 41, n. 3, p. 312-321, May/Jun. 2017.
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Registro original: |
Embrapa Café (CNPCa) |
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Registro Completo
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
10/12/2008 |
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Data da última atualização: |
07/01/2015 |
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Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
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Autoria: |
SILVA, K. M. P.; LEITE, R. S. A.; RESENDE, F. V. |
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Afiliação: |
K. M. P. SILVA; FRANCISCO VILELA RESENDE, CNPH. |
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Título: |
Cultivares de alho comum para sistemas orgânicos de produção nas condições do cerrado. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
Horticultura Brasileira, Brasília, DF, v. 26, n. 2, p. S1764-S1768, 2008. |
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Idioma: |
Português |
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Notas: |
Suplemento. CD-ROM. Trabalho apresentado no 48. Congresso Brasileiro de Olericultura, Maringá, 2008. |
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Palavras-Chave: |
Brasil; Brasília; Cultivo orgânico; Distrito Federal. |
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Thesagro: |
Alho; Allium Sativum; Cerrado; Competição de Variedade; Produtividade. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/114943/1/A1139-T2236-Comp.pdf
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Marc: |
LEADER 00797nam a2200241 a 4500
001 1780914
005 2015-01-07
008 2008 bl uuuu u00u1 u #d
100 1 $aSILVA, K. M. P.
245 $aCultivares de alho comum para sistemas orgânicos de produção nas condições do cerrado.
260 $aHorticultura Brasileira, Brasília, DF, v. 26, n. 2, p. S1764-S1768$c2008
500 $aSuplemento. CD-ROM. Trabalho apresentado no 48. Congresso Brasileiro de Olericultura, Maringá, 2008.
650 $aAlho
650 $aAllium Sativum
650 $aCerrado
650 $aCompetição de Variedade
650 $aProdutividade
653 $aBrasil
653 $aBrasília
653 $aCultivo orgânico
653 $aDistrito Federal
700 1 $aLEITE, R. S. A.
700 1 $aRESENDE, F. V.
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Embrapa Hortaliças (CNPH) |
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