Título:	Cryopreservation of coffee seeds: a simplified method.
Autoria:	COELHO, S. V. B ROSA, S. D. V. F. da FERNANDES, J. S.
Afiliação:	STEFANIA VILAS BOAS COELHO, DA/UFLA; STTELA DELLYZETE VEIGA F DA ROSA, SAPC; JOANA SOUZA FERNANDES, DA/UFLA.
Ano de publicação:	2017
Referência:	Seed Science and Techology, v. 45, n. 3, p. 1-12, 2017.
Conteúdo:	Coffee seeds are sensitive to desiccation and to storage. Advances in the technique of cryopreservation of these seeds have been achieved in recent years, and the aim of this study was to evaluate Coffea arabica seeds cryopreserved through direct immersion in liquid nitrogen after rapid and slow drying. Seeds of the cultivars ?Arara?, ?Catiguá?, ?Catuaí Amarelo? and ?Mundo Novo? underwent rapid and slow drying to 20% moisture content (dry basis); they were then immersed in liquid nitrogen for 24 hours and after that, reheated in a water bath. C. arabica seeds have better physiological quality after slow drying, but rapid drying is better for cryopreservation of these seeds. The seeds of the cultivars investigated have different levels of tolerance, but all can be cryopreserved; ?Catuaí Amarelo? is the most tolerant and ?Arara? the most sensitive to cryopreservation, regardless of the drying speed. The activity of the enzymes catalase, peroxidase and esterase increased after drying and after cryopreservation. Rapid drying in silica gel to 20% moisture content, followed by direct immersion in liquid nitrogen, allows cryopreservation of coffee seeds in a fast, simple and economical manner.
Thesagro:	Coffea Arábica
NAL Thesaurus:	Plant genetic resources Genetic variation Germplasm Ex situ conservation
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (SAPC)