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Registro Completo |
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Biblioteca(s): |
Embrapa Agrobiologia. |
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Data corrente: |
15/04/2010 |
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Data da última atualização: |
12/05/2014 |
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Tipo da produção científica: |
Comunicado Técnico/Recomendações Técnicas |
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Autoria: |
MENESES, C. H. S. G. de; SERRATO, R. V.; ROUWS, L. F. M.; ARAUJO, J. L. S. de; VIDAL, M. S.; BALDANI, J. I. |
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Afiliação: |
CARLOS HENRIQUE S. GADELHA DE MENESES, UFRJ; RODRIGO VASSOLER SERRATO, UNIVERSIDADE FEDERAL DO PARANÁ; Luc Felicianus Marie Rouws, CNPAB; JEAN LUIZ SIMOES DE ARAUJO, CNPAB; MARCIA SOARES VIDAL, CNPAB; JOSE IVO BALDANI, CNPAB. |
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Título: |
Produção, extração e quantificação de exopolissacarídeos sintetizados por G. diazotrophicus PAL5T em meio de cultivo líquido. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
Seropédica: Embrapa Agrobiologia, 2009. |
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Páginas: |
4 p. |
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Série: |
(Embrapa Agrobiologia. Comunicado Técnico, 122). |
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Idioma: |
Português |
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Palavras-Chave: |
Bactéria diazotrófica. |
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Thesagro: |
Calorimetria. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/42762/1/COT122-09.pdf
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Marc: |
LEADER 00683nam a2200205 a 4500
001 1664363
005 2014-05-12
008 2009 bl uuuu u0uu1 u #d
100 1 $aMENESES, C. H. S. G. de
245 $aProdução, extração e quantificação de exopolissacarídeos sintetizados por G. diazotrophicus PAL5T em meio de cultivo líquido.
260 $aSeropédica: Embrapa Agrobiologia$c2009
300 $a4 p.
490 $a(Embrapa Agrobiologia. Comunicado Técnico, 122).
650 $aCalorimetria
653 $aBactéria diazotrófica
700 1 $aSERRATO, R. V.
700 1 $aROUWS, L. F. M.
700 1 $aARAUJO, J. L. S. de
700 1 $aVIDAL, M. S.
700 1 $aBALDANI, J. I.
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Registro original: |
Embrapa Agrobiologia (CNPAB) |
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Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
15/04/2021 |
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Data da última atualização: |
15/04/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
FIGUEIREDO, M. A. de; ROSA, S. D. V. F. da; RICALDONI, M. A.; PEREIRA, C. C.; COELHO, S. V. B. |
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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. |
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Título: |
Physiological, biochemical, and ultrastructural aspects of Coffea arabica L. seeds under different cryopreservation protocols. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Ciência e Agrotecnologia, v. 45, e02702079, 2021. |
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DOI: |
http://dx.doi.org/10.1590/1413-7054202145027020 |
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Idioma: |
Inglês |
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Notas: |
Título em português: Aspectos fisiológicos, bioquímicos e ultraestruturais de sementes de Coffea arabica L. submetidas a diferentes protocolos de criopreservação. |
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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 |
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Thesagro: |
Bioquímica Vegetal; Coffea Arábica; Conservação; Desidratação; Fisiologia; Resfriamento; Semente. |
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Thesaurus NAL: |
Coffea arabica var. arabica; Cryopreservation; Germplasm conservation; Seeds. |
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Categoria do assunto: |
-- |
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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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