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Physiological and ultrastructural analysis reveal the absence of a defined abscission zone in coffee fruits

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dc.contributor.author Brandão, Isabel Rodrigues
dc.contributor.author Silva, Dayane Meireles da
dc.contributor.author Souza, Kamila Rezende Dázio de
dc.contributor.author Vilas Boas, Lissa Vasconcellos
dc.contributor.author Santos, Meline de Oliveira
dc.contributor.author Silva, Fábio Moreira da
dc.contributor.author Alves, Jose Donizeti
dc.date.accessioned 2018-07-05T11:50:03Z
dc.date.available 2018-07-05T11:50:03Z
dc.date.issued 2016-10
dc.identifier.citation BRANDÃO, I. R. et al. Physiological and ultrastructural analysis reveal the absence of a defined abscission zone in coffee fruits. Bragantia, Campinas, v. 75, n. 4, p. 386-395, Out./Dez. 2016. pt_BR
dc.identifier.issn 1678-4499
dc.identifier.uri http://dx.doi.org/10.1590/1678-4499.575 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/10002
dc.description.abstract In order to investigate the existence of a possible abscission zone in the binding region between the peduncle and the coffee fruit, as well as the biochemical events involved in fruit ripening, we studied peduncles and fruits of Coffea arabica L. cv. “Icatu amarelo”. Coffee fruits were harvested at different maturation stages by using specific intervals of detachment force. It was observed a breakdown in the cells of the connecting region between peduncles and fruits throughout the maturation process. This disruption is probably caused by increased activity of the cell wall-loosening enzymes (polygalacturonase and cellulase) as well as by higher levels of lipid peroxidation in the final maturation stages. In general, physiological differences between maturation stages were observed and can largely explain the different detachment forces required at different stages. In conclusion, there is no clear abscission zone between the peduncle and the coffee fruit cv. “Icatu amarelo”. Nevertheless, the decrease in the detachment force throughout the maturation process can occur due to the activity of cell wall-degrading enzymes together with increased oxidative stress during the fruit ripening. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Instituto Agronômico (IAC) pt_BR
dc.relation.ispartofseries Bragantia;v. 75, n. 4, p. 386-395, 2016.
dc.rights Open Access pt_BR
dc.subject Coffea arabica pt_BR
dc.subject Icatu amarelo pt_BR
dc.subject Mechanized harvesting pt_BR
dc.subject Degrading enzyme pt_BR
dc.subject Oxidative stress pt_BR
dc.subject.classification Cafeicultura::Agroclimatologia e fisiologia pt_BR
dc.title Physiological and ultrastructural analysis reveal the absence of a defined abscission zone in coffee fruits pt_BR
dc.type Artigo pt_BR

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