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| Registros recuperados : 30 | |
| 21. |  | 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. Tolerance of Coffea arabica L. seeds to sub zero temperatures. Ciência e Agrotecnologia, v. 41, n. 3, p. 312-321, May/Jun. 2017. Título em português: Tolerância de sementes de Coffea arabica L. à temperaturas sub zero.| Biblioteca(s): Embrapa Café. |
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| 22. | | ABREU, G. F. de; ROSA, S. D. V. F. da; CAIXETA, F.; CLEMENTE, A. da C. S.; PEREIRA, C. C.; COELHO, S. V. B. Colorimetria em grãos de café submetidos a diferentes métodos de processamento e armazenados em ambiente resfriado. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 8., 2013, Salvador. Sustentabilidade e inclusão Social. Brasília, DF: Embrapa Café, 2013.| Biblioteca(s): Embrapa Café. |
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| 23. | | ABREU, G. F.; ROSA, S. D. V. F. da; COELHO, S. V. B.; PEREIRA, C. C.; MALTA, M. R.; FANTAZZINI, T. B.; VILELA, A. L. Influence of hulling and storage conditions on maintaining coffee quality. Anais da Academia Brasileira de Ciências, v. 95, n. 4, 2023. 12 p.| Biblioteca(s): Embrapa Café. |
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| 24. | | SANTOS, F. C. dos; ROSA, S. D. V. F. da; COELHO, S. V. B.; CLEMENTE, A. C. S.; FANTAZZINI, T. B.; PEREIRA, C. C.; CAIXETA, F.; FÁVARIS, N. A. B.; BAÚTE, J. L. GA3 and ABI3 gene expression in coffee seeds during maturation. Genetics and Molecular Research, v. 18, n. 3, 2019| Biblioteca(s): Embrapa Café. |
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| 25. | | FANTAZZINI, T. B.; ROSA, S. D. V. F. da; CARVALHO, G. R.; LISKA, G. R.; CARVALHO, M. L. M. de; COELHO, S. V. B.; CIRILLO, M. A.; RIBEIRO, F. A. S. Correlation between historical data of the germination test and of the tetrazolium test in coffee seeds by GAMLSS. Seed Science and Technology, v. 48, n. 2, p. 179-188, Apr. 2020.| Biblioteca(s): Embrapa Café. |
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| 26. | | FANTAZZINI, T. B.; ROSA, S. D. V. F. da; COELHO, S. V. B.; SOUSA, P. H. A.; PEREIRA, D. de S.; VILELA, A. L. de O.; RIBEIRO, F. A. S. Applicability of the tetrazolium test to coffee seeds with different types and levels of stresses. Coffee Science, v. 16, e161904, 2022.| Biblioteca(s): Embrapa Café. |
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| 27. | | 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. Accelerated aging test for coffee seeds requires higher temperature. Australian Journal of Crop Science, v. 17, n. 6, 2023. 8 p.| Biblioteca(s): Embrapa Café. |
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| 28. | | COELHO, S. V. B.; ROSA, S. D. V. F. da; LACERDA, L. N. C.; CLEMENTE, A. da C. S.; SILVA, L. C.; FANTAZZINI, T. B.; RIBEIRO, F. S.; CASTRO, E. de M. Ultrastructural damage in coffee seeds exposed to drying and to subzero (°C) temperatures. Coffee Science, v. 15, e151760, p. 1-8, 2020.| Biblioteca(s): Embrapa Café. |
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| 29. | | SOUZA, A. C. de; COSTA, M. C.; FIGUEIREDO, M. A. de; PEREIRA, C. C.; COELHO, S. V. B.; VILELA, A. L. O.; PEREIRA, D. de S.; ROSA, S. D. V. F. da. Steps of cryopreservation of coffee seeds: physiological responses and antioxidant systems. Ciência Rural, v. 54, n. 2, e20220480, 2024. 12 p. Título em português: Etapas da criopreservação de sementes de café: respostas fisiológicas e de sistemas antioxidantes.| Biblioteca(s): Embrapa Café. |
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| 30. | | CARVALHO, M. H. de; ROSA, S. D. V. F. da; COELHO, S. V. B.; GUIMARÃES, C. C.; MARTINS, R. de S.; CLEMENTE, A. da C. S.; PAIVA, L. V. Drying of arabica coffee and its effect on the gene expression and activity of enzymes linked to seed physiological quality. Acta Scientiarum: Agronomy, v. 45, e56908, 2023.| Biblioteca(s): Embrapa Café. |
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| Registros recuperados : 30 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
11/01/2023 |
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Data da última atualização: |
11/01/2023 |
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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: |
FANTAZZINI, T. B.; ROSA, S. D. V. F. da; COELHO, S. V. B.; SOUSA, P. H. A.; PEREIRA, D. de S.; VILELA, A. L. de O.; RIBEIRO, F. A. S. |
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Afiliação: |
TATIANA BOTELHO FANTAZZINI, SEMENTES CAMPEÃ; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; STEFÂNIA VILAS BOAS COELHO, UNIVERSIDADE FEDERAL DE LAVRAS; PEDRO HENRIQUE ASSIS SOUSA, UNIVERSIDADE FEDERAL DE LAVRAS; DIEGO DE SOUSA PEREIRA, BARENBRUG SEMENTES; ANA LUIZA DE OLIVEIRA VILELA, UNIVERSIDADE FEDERAL DE LAVRAS; FERNANDO AUGUSTO SALES RIBEIRO, UNIVERSIDADE FEDERAL DE LAVRAS. |
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Título: |
Applicability of the tetrazolium test to coffee seeds with different types and levels of stresses. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Coffee Science, v. 16, e161904, 2022. |
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Idioma: |
Inglês |
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Conteúdo: |
For sale or use of coffee seeds after harvest, the coffee grower must have information regarding their initial quality, which must meet the standards established in the Sistema Nacional de Sementes e Mudas (SNSM). However, slow germination of coffee seeds makes it difficult to obtain results from evaluation of the seed physiological quality. An alternative for quick evaluation of coffee seed viability is the tetrazolium test. However, there are still questions regarding the true potential of the test for estimating the quality of seed lots with different levels of quality. The aim of this study was to eval-uate the applicability of the tetrazolium test in estimating the viability of coffee seeds with different types of stress and levels of quality. Seeds of Coffea arabica L. were used, which were placed under the following treatments to obtain different types and levels of stresses: natural processing or fully-washed processing, different times of artificial aging, drying at high temperature, exposure to below-zero (°C) temperature, and storage under conditions without climate control. After obtaining the seed lots, the seeds were evaluated physiologically by the tetrazolium test and the germination test. The tetrazolium test overestimates the potential for production of normal seedlings of seed lots of Coffea arabica L. that have the lowest level of quality. The discrepancies between the results of viability in the tetrazolium test and the germination test vary according to the level of physiological quality and the type of stress the coffee seeds were under. We emphasize that the tetrazolium test in the SNSM as an alternative to the germination test in ascertaining the quality of coffee seeds must be reviewed since the results may significantly differ from the ability to produce normal seedlings. MenosFor sale or use of coffee seeds after harvest, the coffee grower must have information regarding their initial quality, which must meet the standards established in the Sistema Nacional de Sementes e Mudas (SNSM). However, slow germination of coffee seeds makes it difficult to obtain results from evaluation of the seed physiological quality. An alternative for quick evaluation of coffee seed viability is the tetrazolium test. However, there are still questions regarding the true potential of the test for estimating the quality of seed lots with different levels of quality. The aim of this study was to eval-uate the applicability of the tetrazolium test in estimating the viability of coffee seeds with different types of stress and levels of quality. Seeds of Coffea arabica L. were used, which were placed under the following treatments to obtain different types and levels of stresses: natural processing or fully-washed processing, different times of artificial aging, drying at high temperature, exposure to below-zero (°C) temperature, and storage under conditions without climate control. After obtaining the seed lots, the seeds were evaluated physiologically by the tetrazolium test and the germination test. The tetrazolium test overestimates the potential for production of normal seedlings of seed lots of Coffea arabica L. that have the lowest level of quality. The discrepancies between the results of viability in the tetrazolium test and the germination test vary according to... Mostrar Tudo |
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Thesaurus NAL: |
Coffea arabica var. arabica; Quality control; Seed germination. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1150878/1/Applicability-of-the-tetrazolium-test.pdf
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Marc: |
LEADER 02531naa a2200229 a 4500
001 2150878
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008 2022 bl uuuu u00u1 u #d
100 1 $aFANTAZZINI, T. B.
245 $aApplicability of the tetrazolium test to coffee seeds with different types and levels of stresses.$h[electronic resource]
260 $c2022
520 $aFor sale or use of coffee seeds after harvest, the coffee grower must have information regarding their initial quality, which must meet the standards established in the Sistema Nacional de Sementes e Mudas (SNSM). However, slow germination of coffee seeds makes it difficult to obtain results from evaluation of the seed physiological quality. An alternative for quick evaluation of coffee seed viability is the tetrazolium test. However, there are still questions regarding the true potential of the test for estimating the quality of seed lots with different levels of quality. The aim of this study was to eval-uate the applicability of the tetrazolium test in estimating the viability of coffee seeds with different types of stress and levels of quality. Seeds of Coffea arabica L. were used, which were placed under the following treatments to obtain different types and levels of stresses: natural processing or fully-washed processing, different times of artificial aging, drying at high temperature, exposure to below-zero (°C) temperature, and storage under conditions without climate control. After obtaining the seed lots, the seeds were evaluated physiologically by the tetrazolium test and the germination test. The tetrazolium test overestimates the potential for production of normal seedlings of seed lots of Coffea arabica L. that have the lowest level of quality. The discrepancies between the results of viability in the tetrazolium test and the germination test vary according to the level of physiological quality and the type of stress the coffee seeds were under. We emphasize that the tetrazolium test in the SNSM as an alternative to the germination test in ascertaining the quality of coffee seeds must be reviewed since the results may significantly differ from the ability to produce normal seedlings.
650 $aCoffea arabica var. arabica
650 $aQuality control
650 $aSeed germination
700 1 $aROSA, S. D. V. F. da
700 1 $aCOELHO, S. V. B.
700 1 $aSOUSA, P. H. A.
700 1 $aPEREIRA, D. de S.
700 1 $aVILELA, A. L. de O.
700 1 $aRIBEIRO, F. A. S.
773 $tCoffee Science$gv. 16, e161904, 2022.
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Embrapa Café (CNPCa) |
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