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Registro Completo |
Biblioteca(s): |
Embrapa Clima Temperado. |
Data corrente: |
29/03/2016 |
Data da última atualização: |
29/03/2016 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
SILVA, M. M. da; SANTOS, P. P. DOS; PAESE, K.; GUTERRES, S. S.; FLORES CANTILLANO, R. F.; NORA, L.; RIOS, A. DE O. |
Afiliação: |
Médelin M . da Silva, UFPEL; Priscilla P. dos Santos, UFRGS; Karina Paese, UFRGS; Sílvia S. Guterres, UFRGS; RUFINO FERNANDO FLORES CANTILLANO, CPACT; Leonardo Nora, UFPEL; Alessandro de O. Rios, UFRGS. |
Título: |
Production of b-carotene, a-carotene and lutein nanocapsules by interfacial deposition of preformed polymers. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
In: EUROFOODCHEM, 18., 2015, Madrid. Upcoming challenges in food science: final program. [S.l.]: ICTAN-SCIC: EuCheMS, 2015. |
Idioma: |
Inglês |
Conteúdo: |
The objective of this study was the production of carotenoids (b-carotene, a-carotene and lutein) nanocapsules and their characterization during a 90 days period of cold storage at 4 °C. |
Thesagro: |
Carotenóide. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/141765/1/MADRID.pdf
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Marc: |
LEADER 00864nam a2200193 a 4500 001 2042059 005 2016-03-29 008 2015 bl uuuu u00u1 u #d 100 1 $aSILVA, M. M. da 245 $aProduction of b-carotene, a-carotene and lutein nanocapsules by interfacial deposition of preformed polymers.$h[electronic resource] 260 $aIn: EUROFOODCHEM, 18., 2015, Madrid. Upcoming challenges in food science: final program. [S.l.]: ICTAN-SCIC: EuCheMS$c2015 520 $aThe objective of this study was the production of carotenoids (b-carotene, a-carotene and lutein) nanocapsules and their characterization during a 90 days period of cold storage at 4 °C. 650 $aCarotenóide 700 1 $aSANTOS, P. P. DOS 700 1 $aPAESE, K. 700 1 $aGUTERRES, S. S. 700 1 $aFLORES CANTILLANO, R. F. 700 1 $aNORA, L. 700 1 $aRIOS, A. DE O.
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Registro original: |
Embrapa Clima Temperado (CPACT) |
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Registro Completo
Biblioteca(s): |
Embrapa Café. |
Data corrente: |
15/04/2021 |
Data da última atualização: |
15/04/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
FIGUEIREDO, M. A. de; ROSA, S. D. V. F. da; RICALDONI, M. A.; PEREIRA, C. C.; COELHO, S. V. B. |
Afiliação: |
MADELEINE ALVES DE FIGUEIREDO, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; MARCELA ANDREOTTI RICALDONI, UFLA; CRISTIANE CARVALHO PEREIRA, UFLA; STEFÂNIA VILAS BOAS COELHO, UFPB. |
Título: |
Physiological, biochemical, and ultrastructural aspects of Coffea arabica L. seeds under different cryopreservation protocols. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Ciência e Agrotecnologia, v. 45, e02702079, 2021. |
DOI: |
http://dx.doi.org/10.1590/1413-7054202145027020 |
Idioma: |
Inglês |
Notas: |
Título em português: Aspectos fisiológicos, bioquímicos e ultraestruturais de sementes de Coffea arabica L. submetidas a diferentes protocolos de criopreservação. |
Conteúdo: |
Cryopreservation is a technique that may potentially conserve the germplasm of species of the Coffea genus for an indeterminate time. The aim of this study was to evaluate the physiological, biochemical and ultrastructural characteristics of cryopreserved seeds of Coffea arabica L., cultivar Catucaí amarelo IAC 62, which was subjected to different protocols regarding dehydration, precooling, cooling, rewarming and cathode water use. According to each protocol, the seeds were subjected to fast or slow drying to moisture contents of 17 or 20% (wet basis), cooled in different ways, and then immersed in liquid nitrogen for 24 hours. Different rewarming times in a water bath were also used. Physiological, biochemical and ultrastructural analyses were performed on the seeds after the cryopreservation steps. Moisture content at a 17% wb is the key factor for the cryopreservation of Coffea arabica L. seeds, which have better physiological quality and better preserved cell structures. Precooling of coffee seeds before immersion in liquid nitrogen does not provide advantages compared to direct immersion. The rewarming times tested (2, 4, and 6 minutes) and cathode water use did not cause changes in the physiological and biochemical quality or in the cell structures of Coffea arabica L. cryopreserved seeds. The pattern of cell structure observed in all seeds indicates that the damage from cryopreservation is less drastic in the cells of the embryos than in those of the endosperm, with the latter less tolerant to the stresses of dehydration, precooling, and rewarming. MenosCryopreservation is a technique that may potentially conserve the germplasm of species of the Coffea genus for an indeterminate time. The aim of this study was to evaluate the physiological, biochemical and ultrastructural characteristics of cryopreserved seeds of Coffea arabica L., cultivar Catucaí amarelo IAC 62, which was subjected to different protocols regarding dehydration, precooling, cooling, rewarming and cathode water use. According to each protocol, the seeds were subjected to fast or slow drying to moisture contents of 17 or 20% (wet basis), cooled in different ways, and then immersed in liquid nitrogen for 24 hours. Different rewarming times in a water bath were also used. Physiological, biochemical and ultrastructural analyses were performed on the seeds after the cryopreservation steps. Moisture content at a 17% wb is the key factor for the cryopreservation of Coffea arabica L. seeds, which have better physiological quality and better preserved cell structures. Precooling of coffee seeds before immersion in liquid nitrogen does not provide advantages compared to direct immersion. The rewarming times tested (2, 4, and 6 minutes) and cathode water use did not cause changes in the physiological and biochemical quality or in the cell structures of Coffea arabica L. cryopreserved seeds. The pattern of cell structure observed in all seeds indicates that the damage from cryopreservation is less drastic in the cells of the embryos than in those of the endosperm, with ... Mostrar Tudo |
Thesagro: |
Bioquímica Vegetal; Coffea Arábica; Conservação; Desidratação; Fisiologia; Resfriamento; Semente. |
Thesaurus NAL: |
Coffea arabica var. arabica; Cryopreservation; Germplasm conservation; Seeds. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/222649/1/Physiological-biochemical-and-ultrastructural-e027020.pdf
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Marc: |
LEADER 02748naa a2200325 a 4500 001 2131310 005 2021-04-15 008 2021 bl uuuu u00u1 u #d 024 7 $ahttp://dx.doi.org/10.1590/1413-7054202145027020$2DOI 100 1 $aFIGUEIREDO, M. A. de 245 $aPhysiological, biochemical, and ultrastructural aspects of Coffea arabica L. seeds under different cryopreservation protocols.$h[electronic resource] 260 $c2021 500 $aTítulo em português: Aspectos fisiológicos, bioquímicos e ultraestruturais de sementes de Coffea arabica L. submetidas a diferentes protocolos de criopreservação. 520 $aCryopreservation is a technique that may potentially conserve the germplasm of species of the Coffea genus for an indeterminate time. The aim of this study was to evaluate the physiological, biochemical and ultrastructural characteristics of cryopreserved seeds of Coffea arabica L., cultivar Catucaí amarelo IAC 62, which was subjected to different protocols regarding dehydration, precooling, cooling, rewarming and cathode water use. According to each protocol, the seeds were subjected to fast or slow drying to moisture contents of 17 or 20% (wet basis), cooled in different ways, and then immersed in liquid nitrogen for 24 hours. Different rewarming times in a water bath were also used. Physiological, biochemical and ultrastructural analyses were performed on the seeds after the cryopreservation steps. Moisture content at a 17% wb is the key factor for the cryopreservation of Coffea arabica L. seeds, which have better physiological quality and better preserved cell structures. Precooling of coffee seeds before immersion in liquid nitrogen does not provide advantages compared to direct immersion. The rewarming times tested (2, 4, and 6 minutes) and cathode water use did not cause changes in the physiological and biochemical quality or in the cell structures of Coffea arabica L. cryopreserved seeds. The pattern of cell structure observed in all seeds indicates that the damage from cryopreservation is less drastic in the cells of the embryos than in those of the endosperm, with the latter less tolerant to the stresses of dehydration, precooling, and rewarming. 650 $aCoffea arabica var. arabica 650 $aCryopreservation 650 $aGermplasm conservation 650 $aSeeds 650 $aBioquímica Vegetal 650 $aCoffea Arábica 650 $aConservação 650 $aDesidratação 650 $aFisiologia 650 $aResfriamento 650 $aSemente 700 1 $aROSA, S. D. V. F. da 700 1 $aRICALDONI, M. A. 700 1 $aPEREIRA, C. C. 700 1 $aCOELHO, S. V. B. 773 $tCiência e Agrotecnologia$gv. 45, e02702079, 2021.
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