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Registro Completo |
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Biblioteca(s): |
Embrapa Roraima. |
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Data corrente: |
19/06/2006 |
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Data da última atualização: |
29/04/2022 |
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Autoria: |
OLIVEIRA JUNIOR, M. C. M. de; BARBOSA, R. I. |
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Afiliação: |
MOISES CORDEIRO MOURAO DE OLIVEIRA, CPAF-RR. |
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Título: |
Biotecnologia do caimbé [ Curatella americana L. (Dilleniaceae)] (i): Distribuições de probabilidade de parâmetros dendrométricos. |
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Ano de publicação: |
2005 |
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Fonte/Imprenta: |
Boa Vista, RR : Embrapa Roraima, 2005. |
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Páginas: |
8 p. |
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Série: |
(Embrapa Roraima. Comunicado Técnico, 18). |
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Idioma: |
Português |
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Palavras-Chave: |
Caimbé. |
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Thesagro: |
Biotecnologia. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00539nam a2200157 a 4500
001 1691146
005 2022-04-29
008 2005 bl uuuu u0uu1 u #d
100 1 $aOLIVEIRA JUNIOR, M. C. M. de
245 $aBiotecnologia do caimbé [ Curatella americana L. (Dilleniaceae)] (i)$bDistribuições de probabilidade de parâmetros dendrométricos.
260 $aBoa Vista, RR : Embrapa Roraima$c2005
300 $a8 p.
490 $a(Embrapa Roraima. Comunicado Técnico, 18).
650 $aBiotecnologia
653 $aCaimbé
700 1 $aBARBOSA, R. I.
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Embrapa Roraima (CPAF-RR) |
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Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
26/12/2017 |
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Data da última atualização: |
26/12/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
COELHO, S. V. B; ROSA, S. D. V. F. da; FERNANDES, J. S. |
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Afiliação: |
STEFANIA VILAS BOAS COELHO, DA/UFLA; STTELA DELLYZETE VEIGA F DA ROSA, SAPC; JOANA SOUZA FERNANDES, DA/UFLA. |
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Título: |
Cryopreservation of coffee seeds: a simplified method. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Seed Science and Techology, v. 45, n. 3, p. 1-12, 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
Coffee seeds are sensitive to desiccation and to storage. Advances in the technique of cryopreservation of these seeds have been achieved in recent years, and the aim of this study was to evaluate Coffea arabica seeds cryopreserved through direct immersion in liquid nitrogen after rapid and slow drying. Seeds of the cultivars ?Arara?, ?Catiguá?, ?Catuaí Amarelo? and ?Mundo Novo? underwent rapid and slow drying to 20% moisture content (dry basis); they were then immersed in liquid nitrogen for 24 hours and after that, reheated in a water bath. C. arabica seeds have better physiological quality after slow drying, but rapid drying is better for cryopreservation of these seeds. The seeds of the cultivars investigated have different levels of tolerance, but all can be cryopreserved; ?Catuaí Amarelo? is the most tolerant and ?Arara? the most sensitive to cryopreservation, regardless of the drying speed. The activity of the enzymes catalase, peroxidase and esterase increased after drying and after cryopreservation. Rapid drying in silica gel to 20% moisture content, followed by direct immersion in liquid nitrogen, allows cryopreservation of coffee seeds in a fast, simple and economical manner. |
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Thesagro: |
Coffea Arábica. |
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Thesaurus NAL: |
Ex situ conservation; Genetic variation; Germplasm; Plant genetic resources. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/169797/1/Cryopreservation-of-coffee-seeds-a-simplified-method.pdf
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Marc: |
LEADER 01805naa a2200205 a 4500
001 2083508
005 2017-12-26
008 2017 bl uuuu u00u1 u #d
100 1 $aCOELHO, S. V. B
245 $aCryopreservation of coffee seeds$ba simplified method.$h[electronic resource]
260 $c2017
520 $aCoffee seeds are sensitive to desiccation and to storage. Advances in the technique of cryopreservation of these seeds have been achieved in recent years, and the aim of this study was to evaluate Coffea arabica seeds cryopreserved through direct immersion in liquid nitrogen after rapid and slow drying. Seeds of the cultivars ?Arara?, ?Catiguá?, ?Catuaí Amarelo? and ?Mundo Novo? underwent rapid and slow drying to 20% moisture content (dry basis); they were then immersed in liquid nitrogen for 24 hours and after that, reheated in a water bath. C. arabica seeds have better physiological quality after slow drying, but rapid drying is better for cryopreservation of these seeds. The seeds of the cultivars investigated have different levels of tolerance, but all can be cryopreserved; ?Catuaí Amarelo? is the most tolerant and ?Arara? the most sensitive to cryopreservation, regardless of the drying speed. The activity of the enzymes catalase, peroxidase and esterase increased after drying and after cryopreservation. Rapid drying in silica gel to 20% moisture content, followed by direct immersion in liquid nitrogen, allows cryopreservation of coffee seeds in a fast, simple and economical manner.
650 $aEx situ conservation
650 $aGenetic variation
650 $aGermplasm
650 $aPlant genetic resources
650 $aCoffea Arábica
700 1 $aROSA, S. D. V. F. da
700 1 $aFERNANDES, J. S.
773 $tSeed Science and Techology$gv. 45, n. 3, p. 1-12, 2017.
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Embrapa Café (CNPCa) |
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