Physiological and ultrastructural analysis reveal the absence of a defined abscission zone in coffee fruits
ABSTRACT In order to investigate the existence of a possible abscission zone in the binding region between the peduncle and the coffee fruit, as well as the biochemical events involved in fruit ripening, we studied peduncles and fruits of Coffea arabica L. cv. “Icatu amarelo”. Coffee fruits were har...
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doaj-9e1d77d951714b2b808ff2385374dcd62020-11-24T21:25:51ZengInstituto Agronômico de CampinasBragantia1678-449975438639510.1590/1678-4499.575S0006-87052016000400386Physiological and ultrastructural analysis reveal the absence of a defined abscission zone in coffee fruitsIsabel Rodrigues BrandãoDayane Meireles da SilvaKamila Rezende Dázio de SouzaLissa Vasconcellos Vilas BoasMeline de Oliveira SantosFábio Moreira da SilvaJose Donizeti AlvesABSTRACT In order to investigate the existence of a possible abscission zone in the binding region between the peduncle and the coffee fruit, as well as the biochemical events involved in fruit ripening, we studied peduncles and fruits of Coffea arabica L. cv. “Icatu amarelo”. Coffee fruits were harvested at different maturation stages by using specific intervals of detachment force. It was observed a breakdown in the cells of the connecting region between peduncles and fruits throughout the maturation process. This disruption is probably caused by increased activity of the cell wall-loosening enzymes (polygalacturonase and cellulase) as well as by higher levels of lipid peroxidation in the final maturation stages. In general, physiological differences between maturation stages were observed and can largely explain the different detachment forces required at different stages. In conclusion, there is no clear abscission zone between the peduncle and the coffee fruit cv. “Icatu amarelo”. Nevertheless, the decrease in the detachment force throughout the maturation process can occur due to the activity of cell wall-degrading enzymes together with increased oxidative stress during the fruit ripening.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052016000400386&lng=en&tlng=enCoffea arabicaIcatu amarelomechanized harvestingdegrading enzymeoxidative stress |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Isabel Rodrigues Brandão Dayane Meireles da Silva Kamila Rezende Dázio de Souza Lissa Vasconcellos Vilas Boas Meline de Oliveira Santos Fábio Moreira da Silva Jose Donizeti Alves |
spellingShingle |
Isabel Rodrigues Brandão Dayane Meireles da Silva Kamila Rezende Dázio de Souza Lissa Vasconcellos Vilas Boas Meline de Oliveira Santos Fábio Moreira da Silva Jose Donizeti Alves Physiological and ultrastructural analysis reveal the absence of a defined abscission zone in coffee fruits Bragantia Coffea arabica Icatu amarelo mechanized harvesting degrading enzyme oxidative stress |
author_facet |
Isabel Rodrigues Brandão Dayane Meireles da Silva Kamila Rezende Dázio de Souza Lissa Vasconcellos Vilas Boas Meline de Oliveira Santos Fábio Moreira da Silva Jose Donizeti Alves |
author_sort |
Isabel Rodrigues Brandão |
title |
Physiological and ultrastructural analysis reveal the absence of a defined abscission zone in coffee fruits |
title_short |
Physiological and ultrastructural analysis reveal the absence of a defined abscission zone in coffee fruits |
title_full |
Physiological and ultrastructural analysis reveal the absence of a defined abscission zone in coffee fruits |
title_fullStr |
Physiological and ultrastructural analysis reveal the absence of a defined abscission zone in coffee fruits |
title_full_unstemmed |
Physiological and ultrastructural analysis reveal the absence of a defined abscission zone in coffee fruits |
title_sort |
physiological and ultrastructural analysis reveal the absence of a defined abscission zone in coffee fruits |
publisher |
Instituto Agronômico de Campinas |
series |
Bragantia |
issn |
1678-4499 |
description |
ABSTRACT In order to investigate the existence of a possible abscission zone in the binding region between the peduncle and the coffee fruit, as well as the biochemical events involved in fruit ripening, we studied peduncles and fruits of Coffea arabica L. cv. “Icatu amarelo”. Coffee fruits were harvested at different maturation stages by using specific intervals of detachment force. It was observed a breakdown in the cells of the connecting region between peduncles and fruits throughout the maturation process. This disruption is probably caused by increased activity of the cell wall-loosening enzymes (polygalacturonase and cellulase) as well as by higher levels of lipid peroxidation in the final maturation stages. In general, physiological differences between maturation stages were observed and can largely explain the different detachment forces required at different stages. In conclusion, there is no clear abscission zone between the peduncle and the coffee fruit cv. “Icatu amarelo”. Nevertheless, the decrease in the detachment force throughout the maturation process can occur due to the activity of cell wall-degrading enzymes together with increased oxidative stress during the fruit ripening. |
topic |
Coffea arabica Icatu amarelo mechanized harvesting degrading enzyme oxidative stress |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052016000400386&lng=en&tlng=en |
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