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Priming of coffea arabica seeds improves the germination quality and stimulates antioxidant system enzymes. Physiological conditioning is reported to result in faster and more uniform seedling emergence in the field and induces tolerance to environmental adversities. This study aimed to evaluate the efficie... ... Repositório: BDPA Ano de publicação: 2024
Simulation of robust adaptive regression multi-level models for quality analysis of special coffees in cold storage ABSTRACT. Numerous factors contribute to specialty coffee quality, storage and cooling conditions. We may therefore assume that sensory evaluation results can be corrupted by measurement errors, espec... ... Repositório: BDPA Ano de publicação: 2024
Steps of cryopreservation of coffee seeds: physiological responses and antioxidant systems. ABSTRACT: The cryopreservation of plant germplasm at ultralow temperatures is an alternative technique for the long-term storage of seeds of the genus Coffea sp. However, for this technique to be succ... ... Repositório: BDPA Ano de publicação: 2024
Influence of hulling and storage conditions on maintaining coffee quality. Storage is important in the coffee post-harvest. Determining the maximum period that coffee can remain storaged is important aiming to reduce losses in quality and, consequently, allow the producer to... ... Repositório: BDPA Ano de publicação: 2023
Numerical simulation of the temperature distribution of coffee stored in cooled and natural environments. The storage of agricultural products is of great importance in maintaining product quality between harvest and commercialization. The use of numerical and computational techniques, such as the finite... ... Repositório: BDPA Ano de publicação: 2023
Accelerated aging test for coffee seeds requires higher temperature. The vigor tests are important tools used in the internal quality control by the seed companies. The accelerated aging test is a sensitive method for assessing the vigor of seed lots, as well as for es... ... Repositório: BDPA Ano de publicação: 2023
Influence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee. Microbial metabolites produced during fermentation migrate into the coffee and can influence the decrease in seed viability and coffee quality. This study evaluated the effects of physiological change... ... Repositório: BDPA Ano de publicação: 2023
Drying of arabica coffee and its effect on the gene expression and activity of enzymes linked to seed physiological quality. The reduced longevity of coffee seeds has been attributed to their sensitivity to desiccation. Studies related to gene expression and enzyme activity in coffee seeds under drying are important for und... ... Repositório: BDPA Ano de publicação: 2023
Protein profile in arabica coffee seeds in electrophoresis gel: importance of freeze-drying. Coffee seeds are sensitive to desiccation and are used or stored with different moisture content values, which may affect the results of quality assessment. The aim of this study was to evaluate the c... ... Repositório: BDPA Ano de publicação: 2022
Trolox equivalent antioxidant capacity of Coffea arabica L. seeds. The causes of the low desiccation tolerance and low longevity of coffee seeds have not yet been fully elucidated, and a full understanding of their complex physiology is of great interest. Among sever... ... Repositório: BDPA Ano de publicação: 2022

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