Data/hora: 13/06/2024 06:31:03

Biblioteca(s): 	Embrapa Café.	
Data corrente: 	06/05/2019	
Data da última atualização: 	06/05/2019	
Autoria: 	COELHO, S. V. B.; ROSA, S. D. V. F. da; FANTAZZINI, T. B.; BAUTE, J. L.; SILVA, L. C.	
Afiliação: 	Stefânia Vilas Boas Coelho, Departamento de Agricultura - DAG/Universidade Federal de Lavras- UFLA; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; Tatiana Botelho Fantazzini, Departamento de Agricultura - DAG/Universidade Federal de Lavras- UFLA; Júlia Lima Baute, Departamento de Agricultura - DAG/Universidade Federal de Lavras- UFLA; Luciano Coutinho Silva, Departamento de Biologia Celular e Molecular/Universidade Federal da Paraíba - UFPB.	
Título: 	Cryopreservation in Coffea canephora Pierre seeds: slow and fast cooling.	
Ano de publicação: 	2018	
Fonte/Imprenta: 	Ciência e Agrotecnologia, v. 42, n. 6, p. 588-597, Nov/Dec. 2018	
Idioma: 	Português	
Notas: 	Título em português Criopreservação em sementes de Coffea canephora Pierre: Resfriamento lento e rápido.	
Conteúdo: 	Coffee is one of the main agricultural commodities in the country, and it is important to conservation of plant material for breeding programs. Cryopreservation is a promising alternative for preserving in the long-term the germplasm of species considered recalcitrant. However, studies should be performed to achieve maximum survival of seedlings after immersion in liquid nitrogen. The objective of this work was to find a cryopreservation protocol for storing seeds of Coffea canephora, studying two methods of cryopreservation, slow and fast cooling. Seeds were subjected to drying in silica gel up to the water content of 0.25 g g-1. In the first experiment, dried seeds were subjected to treatments of slow cooling at speeds of -1 ºC min-1,-3 ºC min-1 and -5 ºC min-1 until the end temperatures of -40 ºC, -50 ºC and -60 ºC, by means of a bio freezer and subsequently immersed in liquid nitrogen. In the second experiment, the best result was selected of the first experiment and compared with the rapid cooling, in which dried seeds, with 0.25 g g-1 of water content, were immersed directly into liquid nitrogen. Physiological and biochemical alterations occurring in the seeds after cryopreservation were evaluated. Coffea canephora seeds respond better to cryopreservation by rapid cooling, when compared to slow cooling. Drying, one of the cryopreservation steps does not affect the viability of Coffea canephora Pierre seeds, when these seeds are dried to 0.25 g g-1 of water content. Catalase and esterase enzymes are good biochemical markers for cryopreserved coffee seeds and their activity is greater in larger seed physiological quality.	
Palavras-Chave: 	Cristal de gelo; Drying in silica gel; Ice crystals; Isoenzymes; Physiological quality; Qualidade fisiológica; Secagem em sílica gel; Semente recalcitrante.	
Thesagro: 	Isoenzima; Secagem.	
Thesaurus Nal: 	Recalcitrant seeds.	
Categoria do assunto: 	--	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/196979/1/Cryopreservation-in-Coffea-canephora-Pierre-seeds.pdf	
Registro original: 	Embrapa Café (CNPCa)	
Exemplares: 	CNPCa - (1303-1) - UPC - AP - DD -  -  -  - DIS