Drying of arabica coffee and its effect on the gene expression and activity of enzymes linked to seed physiological quality
2022
Mayara Holanda de Carvalho | Sttela Dellyzete Veiga Franco da Rosa | Stefânia Viias Boas Coelho | Cristiane Carvalho Guimarães | Rayana de Sá Martins | Aline da Consolação Sampaio Clemente | Luciano Vilela Paiva
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 understanding the effects of drying on their physiological quality. The aim of this study was to investigate the molecular aspects of seeds under different drying methods and associate them with physiological quality. Coffee seeds with different water contents were dried both slowly and rapidly. Enzymatic activity was analysed, as well as the expression of genes that encode the enzymes superoxide dismutase, catalase, peroxiredoxins, isocitrate lyase, and endo-ß-mannanase. There was a significant effect of drying speed and final water content on enzyme activity and on the expression of the different genes analysed. In seeds under rapid drying, there was greater expression of the genes that encode the enzymes catalase and endo-ß-mannanase. Greater expression of the 1 CYS PRX and SOD genes and greater activity of the ICL isoenzymes were found in seeds with superior physiological quality, but greater activity of the endo-β-mannanase and CAT enzymes occurred in seeds with lower physiological quality.
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