Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/30228
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dc.creatorNascimento, Rodrigo Marques-
dc.creatorRibeiro, Bárbara Gomes-
dc.creatorNery, Marcela Carlota-
dc.creatorFernandes, Denison Ramalho-
dc.creatorVon Pinho, Edila de Resende Vilela-
dc.creatorPires, Raquel Maria de Oliveira-
dc.creatorFialho, Cíntia Maria Teixeira-
dc.date.accessioned2018-08-29T12:33:44Z-
dc.date.available2018-08-29T12:33:44Z-
dc.date.issued2016-04-
dc.identifier.citationNASCIMENTO, R. M. et al. Viability and enzyme activity of coffee seeds subjected to LERCAFE test. African Journal of Agricultural Research, [S.l.], v. 11, n. 15, p. 1282-1288, Apr. 2016.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/30228-
dc.description.abstractThe LERCAFE test consists in immersing coffee seeds in an active chlorine solution, which reacts with the seeds’ endosperm, thus staining the viable parts dark green. The goal was to adapt the LERCAFE methodology to coffee seeds and assess the isoenzymatic profile of seeds subjected to the test. Two experiments were conducted, the first with adequacy of the LERCAFE test methodology, and the second experiment adequacy of the LERCAFE test methodology with the content of active chlorine quantified. A completely randomized design was used, with four replications of 50 seeds in a factorial scheme 4x4 (4 cultivars and 4 treatments of LERCAFE test). In the first experiment, it was possible to sort the cultivars into two quality levels by means of the treatments at 2.5% for 3 h, 3.5% for 2 h and 3 h. In the second experiment, it was found that the test enables determining the coffee seeds’ physiological potential by using 2 and 3% active chlorine for 5 and 3 h, respectively. The coffee seeds subjected to LERCAFE test show changes in the activity of esterase, malate dehydrogenase, superoxide dismutase, catalase and alcohol dehydrogenase enzymes, and the activation or deactivation of these enzyme systems vary with the concentration and immersion time in the solution of active chlorine.pt_BR
dc.languageen_USpt_BR
dc.publisherAcademic Journalspt_BR
dc.rightsacesso abertopt_BR
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceAfrican Journal of Agricultural Researchpt_BR
dc.subjectViabilitypt_BR
dc.subjectSodium hypochloritept_BR
dc.subjectCoffea arabicapt_BR
dc.titleViability and enzyme activity of coffee seeds subjected to LERCAFE testpt_BR
dc.typeArtigopt_BR
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