Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1108915
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dc.contributor.authorABREU, G. F. deeng
dc.contributor.authorROSA, S. D. V. F. daeng
dc.contributor.authorMALTA, M. R.eng
dc.contributor.authorCLEMENTE, A. da C. S.eng
dc.contributor.authorVILELA, A. L.eng
dc.contributor.authorPEREIRA, R. W.eng
dc.date.accessioned2019-05-11T00:37:03Z-
dc.date.available2019-05-11T00:37:03Z-
dc.date.created2019-05-09
dc.date.issued2018
dc.identifier.citationBiotecnología Vegetal, v. 18, n. 3, p. 151-159, julio-septiembre, 2018eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1108915-
dc.descriptionPost-harvest phases may cause biochemical and physiological changes with direct effects on coffee (Coffea sp.) grains quality during its storage. The aim of this study was to determine the relevance of antioxidant isoenzyme expression on the coffee grains quality undergoing different types of processing and storage conditions. Coffea arabica L. ripe fruits was harvested, part of them was dry processed and another part was wet processing. Immediately, the coffee was dried. After drying, some of the grains were hulled and the other part was maintained unhulled. After that, the grains were stored under refrigerate controlled conditions (10 ºC and 50% relative humidity) or at 25 ºC without relative humidity control for a period of 12 months. Enzymatic expression of catalase, esterase, peroxidase, and alcohol dehydrogenase enzymes was evaluated in the coffee grains in these storage conditions by electrophoretic analysis. The results were compared to the sensorial and physiological profiles of the samples. It was found that expression of enzymes of the antioxidative process is associated with changes in the quality of coffee grains. Natural coffee obtained by dry processing is more sensitive to biochemical changes than wet-processed coffee. A refrigerated environment has a beneficial ffect for preserving the coffee grains showed by higher expression of catalase, peroxidase, and alcohol dehydrogenase enzymes after six months of storage in these conditions. The protection of the endosperm by the presence of the pericarp in natural coffee or the endocarp in fully-washed coffee is beneficial to maintenance of quality and is related to expression of antioxidant enzymes.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAlcohol deshidrogenasaeng
dc.subjectCatalasaeng
dc.subjectEsterasaeng
dc.subjectPeroxidasaeng
dc.titleAntioxidant enzymes preserving coffee quality in refrigerate environment.eng
dc.typeArtigo de periódicoeng
dc.date.updated2019-05-11T00:37:03Z
dc.subject.nalthesaurusAlcohol dehydrogenaseeng
dc.subject.nalthesaurusEsteraseseng
dc.subject.nalthesaurusPeroxidaseseng
dc.description.notesTítulo em espanhol: Enzimas antioxidantes preservan la calidad del café en ambiente refrigerado.eng
riaa.ainfo.id1108915eng
riaa.ainfo.lastupdate2019-05-09
dc.contributor.institutionGiselle Figueiredo de Abreu, Universidad Federal de Lavras - UFLA/Departamento de Ingenieria; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; Marcelo Ribeiro Malta, Empresa de Investigación Agropecuaria de Minas Gerais - EPAMIG/Universidad Federal de Lavras- UFLA; Aline da Consolação Sampaio Clemente, Universidad Federal de Lavras - UFLA/Departamento de Agricultura/Sector de semillas; Amanda Lima Vilela, Universidad Federal de Lavras - UFLA/Departamento de Agricultura/Sector de semillas; Rucyan Walace Pereira, Universidad Federal de Lavras - UFLA/Departamento de Agricultura/Sector de semillas.eng
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