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Registro Completo |
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
07/03/2016 |
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Data da última atualização: |
07/03/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ALMEIDA, T. T. de; ROSA, S. D. V. F. da; OLIVEIRA, J. A.; OLIVEIRA, A. dos S.; SILVA, A. A. da; PEREIRA, D. de S. |
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Afiliação: |
TANISMARE TATIANA DE ALMEIDA, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, SAPC; JOÃO ALMIR OLIVEIRA, UFLA; ANDREA DO SSANTOS OLIVEIRA, UFLA; ADRIANO ALVES DA SILVA, UFLA; DIEGO DE SOUSA PEREIRA, UFLA. |
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Título: |
Influence of tannin on sorghum seed germination. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
African Journal of Food Science and Technology, v. 5, n. 6, p. 136-142, jun. 2014. |
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Idioma: |
Inglês |
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Conteúdo: |
The presence of phenolic substances in the seed coat may inhibit the germination of sorghum seeds, however, it is not known whether during the storage the reduction of these compounds occurs or if a break of dormancy occurs at low temperatures. So, with the interest of verifying the relationship between tannin and seed dormancy, it was intended in this study to evaluate the biochemical, physiological and physical alterations occurred during the development of sorghum seeds with different concentrations of tannin. Seeds of cultivars BR 305 and BR 310, collected at seven development stages (100, 103, 107, 113, 119, 121, 127 days after sowing) according to water content were used. The seeds collected at each stage were divided into two lots, one subjected to drying at 35º C, up to the moisture of 12% and the other lot with out drying. Seed quality was evaluated by the tests of germination, electric conductivity and enzyme activity. Further, the concentration of tannins in the seeds at each development stage was also determined. Beneficial effect of drying on germination in seeds with higher water content is found. In the seeds evaluated without no drying, the percentage of dormancy is higher when compared to those of seeds subjected to artificial drying. For cultivar BR 305, drying favors the concentration of tannins in seeds collected at different development stages. The same occurred for cultivar BR 310, in seeds collected at 100, 103 and 119 days after sowing. The polyphenoloxidase activity was greter in seeds submitted to the drying of lots with low tannin concentration at both 100 and 103 dasy after sowin. g. MenosThe presence of phenolic substances in the seed coat may inhibit the germination of sorghum seeds, however, it is not known whether during the storage the reduction of these compounds occurs or if a break of dormancy occurs at low temperatures. So, with the interest of verifying the relationship between tannin and seed dormancy, it was intended in this study to evaluate the biochemical, physiological and physical alterations occurred during the development of sorghum seeds with different concentrations of tannin. Seeds of cultivars BR 305 and BR 310, collected at seven development stages (100, 103, 107, 113, 119, 121, 127 days after sowing) according to water content were used. The seeds collected at each stage were divided into two lots, one subjected to drying at 35º C, up to the moisture of 12% and the other lot with out drying. Seed quality was evaluated by the tests of germination, electric conductivity and enzyme activity. Further, the concentration of tannins in the seeds at each development stage was also determined. Beneficial effect of drying on germination in seeds with higher water content is found. In the seeds evaluated without no drying, the percentage of dormancy is higher when compared to those of seeds subjected to artificial drying. For cultivar BR 305, drying favors the concentration of tannins in seeds collected at different development stages. The same occurred for cultivar BR 310, in seeds collected at 100, 103 and 119 days after sowing. The polyphenol... Mostrar Tudo |
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Thesagro: |
Colheita; Germinação; Maturação; Semente; Sorghum Bicolor; Sorgo. |
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Thesaurus Nal: |
Drying; Germination; Harvesting; Seed maturation. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/140707/1/Influence-of-tannin-on-sorghum.pdf
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Marc: |
LEADER 02461naa a2200301 a 4500
001 2039787
005 2016-03-07
008 2014 bl uuuu u00u1 u #d
100 1 $aALMEIDA, T. T. de
245 $aInfluence of tannin on sorghum seed germination.$h[electronic resource]
260 $c2014
520 $aThe presence of phenolic substances in the seed coat may inhibit the germination of sorghum seeds, however, it is not known whether during the storage the reduction of these compounds occurs or if a break of dormancy occurs at low temperatures. So, with the interest of verifying the relationship between tannin and seed dormancy, it was intended in this study to evaluate the biochemical, physiological and physical alterations occurred during the development of sorghum seeds with different concentrations of tannin. Seeds of cultivars BR 305 and BR 310, collected at seven development stages (100, 103, 107, 113, 119, 121, 127 days after sowing) according to water content were used. The seeds collected at each stage were divided into two lots, one subjected to drying at 35º C, up to the moisture of 12% and the other lot with out drying. Seed quality was evaluated by the tests of germination, electric conductivity and enzyme activity. Further, the concentration of tannins in the seeds at each development stage was also determined. Beneficial effect of drying on germination in seeds with higher water content is found. In the seeds evaluated without no drying, the percentage of dormancy is higher when compared to those of seeds subjected to artificial drying. For cultivar BR 305, drying favors the concentration of tannins in seeds collected at different development stages. The same occurred for cultivar BR 310, in seeds collected at 100, 103 and 119 days after sowing. The polyphenoloxidase activity was greter in seeds submitted to the drying of lots with low tannin concentration at both 100 and 103 dasy after sowin. g.
650 $aDrying
650 $aGermination
650 $aHarvesting
650 $aSeed maturation
650 $aColheita
650 $aGerminação
650 $aMaturação
650 $aSemente
650 $aSorghum Bicolor
650 $aSorgo
700 1 $aROSA, S. D. V. F. da
700 1 $aOLIVEIRA, J. A.
700 1 $aOLIVEIRA, A. dos S.
700 1 $aSILVA, A. A. da
700 1 $aPEREIRA, D. de S.
773 $tAfrican Journal of Food Science and Technology$gv. 5, n. 6, p. 136-142, jun. 2014.
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Registro original: |
Embrapa Café (CNPCa) |
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