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Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
28/07/2023 |
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Data da última atualização: |
28/07/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
CARVALHO, M. V. de; MORAES, P. I. C.; COELHO, S. V. B.; FIGUEIREDO, M. A. de; VILELA, A. L. O.; SOUZA, A. C. de; ROSA, S. D. V. F. da. |
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Afiliação: |
MARCOS VINÍCIOS DE CARVALHO, VIG SEMENTES; PALLOMA INDIARA CAPRONI MORAES, UNIVERSIDADE FEDERAL DE LAVRAS; STEFÂNIA VILAS BOAS COELHO, UNIVERSIDADE FEDERAL DE LAVRAS; MADELEINE ALVES DE FIGUEIREDO, UNIVERSIDADE FEDERAL DE LAVRAS; ANA LUIZA OLIVEIRA VILELA, UNIVERSIDADE FEDERAL DE LAVRAS; ANA CRISTINA DE SOUZA, UNIVERSIDADE FEDERAL DE LAVRAS; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa. |
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Título: |
Accelerated aging test for coffee seeds requires higher temperature. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Australian Journal of Crop Science, v. 17, n. 6, 2023. |
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Páginas: |
8 p. |
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Idioma: |
Inglês |
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Conteúdo: |
The vigor tests are important tools used in the internal quality control by the seed companies. The accelerated aging test is a sensitive method for assessing the vigor of seed lots, as well as for estimating their storage potential. However, for coffee seeds there is little information about its use and efficiency. The objective of this study was to investigate methods of the accelerated aging test suitable for Coffea arabica L. seeds. Two studies were carried out. In the first, different temperatures (42°C, 44°C, and 46°C) and exposure times (0, 24, 48, 72, 96, 120, 144, 168, and 192 h) were investigated for the accelerated aging test. In the second, the best combinations of temperatures and exposure times were tested on coffee seeds from five different cultivars at temperatures of 44 and 46 ºC at times of 24, 48, 72, and 96 h of incubation. After each aging period, the water content of the seeds was determined, and physiological quality was evaluated by the germination test. The temperature of 42°C leads to slow deterioration of the seeds and is not recommended for evaluation of Coffea arabica L. seed vigor at the exposure times from 24 to 192 h tested here. The accelerated aging test, carried out at a temperature of 44ºC for 72 hours or at 46ºC for 48 hours, allows the Coffea arabica seed lots to be separated into different vigor levels. |
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Thesaurus NAL: |
Coffea arabica var. arabica; Deterioration; Quality control; Seeds. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1155400/1/Accelerated-aging-test-for-coffee-seeds-requires.pdf
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Marc: |
LEADER 02098naa a2200253 a 4500
001 2155400
005 2023-07-28
008 2023 bl uuuu u00u1 u #d
100 1 $aCARVALHO, M. V. de
245 $aAccelerated aging test for coffee seeds requires higher temperature.$h[electronic resource]
260 $c2023
300 $a8 p.
520 $aThe vigor tests are important tools used in the internal quality control by the seed companies. The accelerated aging test is a sensitive method for assessing the vigor of seed lots, as well as for estimating their storage potential. However, for coffee seeds there is little information about its use and efficiency. The objective of this study was to investigate methods of the accelerated aging test suitable for Coffea arabica L. seeds. Two studies were carried out. In the first, different temperatures (42°C, 44°C, and 46°C) and exposure times (0, 24, 48, 72, 96, 120, 144, 168, and 192 h) were investigated for the accelerated aging test. In the second, the best combinations of temperatures and exposure times were tested on coffee seeds from five different cultivars at temperatures of 44 and 46 ºC at times of 24, 48, 72, and 96 h of incubation. After each aging period, the water content of the seeds was determined, and physiological quality was evaluated by the germination test. The temperature of 42°C leads to slow deterioration of the seeds and is not recommended for evaluation of Coffea arabica L. seed vigor at the exposure times from 24 to 192 h tested here. The accelerated aging test, carried out at a temperature of 44ºC for 72 hours or at 46ºC for 48 hours, allows the Coffea arabica seed lots to be separated into different vigor levels.
650 $aCoffea arabica var. arabica
650 $aDeterioration
650 $aQuality control
650 $aSeeds
700 1 $aMORAES, P. I. C.
700 1 $aCOELHO, S. V. B.
700 1 $aFIGUEIREDO, M. A. de
700 1 $aVILELA, A. L. O.
700 1 $aSOUZA, A. C. de
700 1 $aROSA, S. D. V. F. da
773 $tAustralian Journal of Crop Science$gv. 17, n. 6, 2023.
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Embrapa Café (CNPCa) |
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