Correspondência entre métodos de avaliação do perfil proteico e bioquímico em sementes de café com diferentes teores de água

Abstract

The production of vigorous seedlings that guarantee the successful establishment of a coffee field depends on the use of high-quality seeds, which is affected by operations during cultivation and postharvest. The quality evaluation of these seeds is performed by physiological tests and can be complemented by the determination of the protein profile by electrophoresis or quantification by spectrophotometry. This study aimed to evaluate the influence of the physiological quality and the seed water content on vigorous seedlings that guarantee the successful establishment of a coffee field depends on the production of high-quality seeds the protein profile of vigorous seedlings that guarantee the successful establishment of a coffee field depends on the production of high-quality seeds.Coffea arabica L. seeds from the 2017 and 2018 crop, belonging to the cultivar Topázio MG 1190 were used.The seeds were dried in silica gel until reaching water contents of approximately 12, 15, 20, 25, 30, 35 and 40% bu. After drying, the seeds were subjected to quality evaluation by the following methods: tetrazolium electrical conductivity, germination test, proteomic analyzes and quantification by plaque spectrometry in lyophilized and non-lyophilized seeds. The reduction in the water contents did not affect the germination and viability of freshly harvested coffee seeds.However, it cased reductions in the vigor and storage. Water contents above 30% bu influenced the protein and enzymatic profile of non-lyophilized coffee seeds. The lyophilization process of the coffee seeds allowed a better resolution in the determination of the protein and enzymatic profile. Moreover, isoenzyme electrophoresis and spectrophotometric quantification can be considered complementary techniques.