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Registro Completo |
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
22/02/2017 |
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Data da última atualização: |
17/03/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SANTOS, H. O. dos; DUTRA, S. M. F.; PEREIRA, R. W.; PIRES, R. M. De O.; VON PINHO, E. V. de R.; ROSA, S. D. V. F. da; CARVALHO, L. M. de. |
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Afiliação: |
HELOISA OLIVEIRA DOS SANTOS, UFLA; SOPHIA MANGUSSI FRANCHI DUTRA, UFLA; RUCYAN WALACE PEREIRA, UFLA; RAQUEL MARIA DE OLIVEIRA PIRES, UFLA; ÉDILA VILELA DERESENDE VON PINHO, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, SAPC; LAENE Moreira de Carvalho, UFLA. |
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Título: |
Physiological quality of habanero pepper (Capisicum chinense) seeds based on development and drying process. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
African Journal of Agricultural Research, v. 11, n. 12, p. 1102-1109, March, 2016. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective in this research was to study the physiological and biochemical alterations in habanero pepper during the development and after the natural and controlled drying. The experiments were conducted at Seeds Laboratory and in the experimental area of Agriculture Department at Universidade Federal de Lavras (UFLA). The fruits were harvested in four stages of development, being these E1-49, E2- 56, E3- 63 and E4- 70 days after anthesis. After harvest, parts of fruits were kept at rest for seven days. The seeds extracted from the fruits in different periods of harvest were submitted to two methods of drying: artificial drying at 35°C, and natural drying on shadow until 9% of water content. The performance of seeds under different treatments was evaluated through germination, emergence, electrical conductivity and water content tests and through the activity of the isoenzyme systems; esterase (EST), catalase (CAT), superoxide dismutase (SOD) and heat-resistant proteins. With the results, it was concluded that habanero pepper seeds from fruits harvested and submitted to postharvest have higher physiological quality and less dormancy. Habanero pepper seeds, when harvested next to maturity points (E3 and E4) and dried in controlled conditions (35ºC) in constant air flux, induces the synthesis of heat-resistant proteins. |
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Palavras-Chave: |
Capsicum chinense Jacquin; Seeds formation; Vigor of seeds. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/156431/1/Physiological-quality-of-habanero.pdf
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Marc: |
LEADER 02100naa a2200229 a 4500
001 2065195
005 2017-03-17
008 2016 bl uuuu u00u1 u #d
100 1 $aSANTOS, H. O. dos
245 $aPhysiological quality of habanero pepper (Capisicum chinense) seeds based on development and drying process.$h[electronic resource]
260 $c2016
520 $aThe objective in this research was to study the physiological and biochemical alterations in habanero pepper during the development and after the natural and controlled drying. The experiments were conducted at Seeds Laboratory and in the experimental area of Agriculture Department at Universidade Federal de Lavras (UFLA). The fruits were harvested in four stages of development, being these E1-49, E2- 56, E3- 63 and E4- 70 days after anthesis. After harvest, parts of fruits were kept at rest for seven days. The seeds extracted from the fruits in different periods of harvest were submitted to two methods of drying: artificial drying at 35°C, and natural drying on shadow until 9% of water content. The performance of seeds under different treatments was evaluated through germination, emergence, electrical conductivity and water content tests and through the activity of the isoenzyme systems; esterase (EST), catalase (CAT), superoxide dismutase (SOD) and heat-resistant proteins. With the results, it was concluded that habanero pepper seeds from fruits harvested and submitted to postharvest have higher physiological quality and less dormancy. Habanero pepper seeds, when harvested next to maturity points (E3 and E4) and dried in controlled conditions (35ºC) in constant air flux, induces the synthesis of heat-resistant proteins.
653 $aCapsicum chinense Jacquin
653 $aSeeds formation
653 $aVigor of seeds
700 1 $aDUTRA, S. M. F.
700 1 $aPEREIRA, R. W.
700 1 $aPIRES, R. M. De O.
700 1 $aVON PINHO, E. V. de R.
700 1 $aROSA, S. D. V. F. da
700 1 $aCARVALHO, L. M. de
773 $tAfrican Journal of Agricultural Research$gv. 11, n. 12, p. 1102-1109, March, 2016.
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Registro original: |
Embrapa Café (CNPCa) |
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| Registros recuperados : 164 | |
| 161. |  | ANDRADE, S. R. M. de; RIBEIRO, L. M.; VIEIRA, L. M.; PEREIRA, W. V. S.; NERY, L. A.; FOGAÇA, C. M.; ROSA, S. D.; FALEIRO, F. G.; SILVA, M. S.; JUNQUEIRA, N. T. V. Limpeza clonal de maracujá por microenxertia ex vitro visando à eliminação de vírus-do-endurecimento-dos-frutos. Planaltina, DF: Embrapa Cerrados, 2010. 29 p. (Embrapa Cerrados. Boletim de Pesquisa e Desenvolvimento, 279).| Tipo: Boletim de Pesquisa e Desenvolvimento |
| Biblioteca(s): Embrapa Cerrados. |
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| 162. | | SANTOS, H. O. dos; DUTRA, S. M. F.; PEREIRA, R. W.; PIRES, R. M. De O.; VON PINHO, E. V. de R.; ROSA, S. D. V. F. da; CARVALHO, L. M. de. Physiological quality of habanero pepper (Capisicum chinense) seeds based on development and drying process. African Journal of Agricultural Research, v. 11, n. 12, p. 1102-1109, March, 2016.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Café. |
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| 163. | | 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.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 4 |
| Biblioteca(s): Embrapa Café. |
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| 164. | | 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.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Café. |
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| Registros recuperados : 164 | |
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