African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6837

Full Length Research Paper

Relevance of endo-β-mannanase enzyme in coffee seed deterioration process

Marcella Nunes de Freitas
  • Marcella Nunes de Freitas
  • Escola Supeior de Agricultura “Luiz de Queiroz” (Esalq), Post Office Box 9, Postal Code 13418-900, Piracicaba, SP, Brazil.
  • Google Scholar
Sttela Dellyzete Veiga Franco da Rosa
  • Sttela Dellyzete Veiga Franco da Rosa
  • Embrapa Café, Avenina Avenida W3 Norte (Final), Parque Estação Biológica, Postal Code. 70770-901, Brasília, DF. Brazil.
  • Google Scholar
Aline da Consolacao Sampaio Clemente
  • Aline da Consolacao Sampaio Clemente
  • Universidade Federal de Lavras, Post Office Box 3037, Postal Code 37200-000, Lavras, MG, Brazil.
  • Google Scholar
Cristiane Carvalho Pereira
  • Cristiane Carvalho Pereira
  • Universidade Federal de Lavras, Post Office Box 3037, Postal Code 37200-000, Lavras, MG, Brazil.
  • Google Scholar


  •  Received: 29 February 2016
  •  Accepted: 08 November 2016
  •  Published: 13 April 2017

Abstract

The endo-β-mannanase acts on the hemicellulose fraction of the endosperm cell walls, mainly mannans and galactomannans. This process weakens cell walls and allows radicle protrusion during seed germination, but may also occur during the deterioration process. Thus, the aim of this research was to determine the activity of endo-β-mannanase enzyme in dry coffee seeds and in soaked seeds, evaluating its relationship between physiological qualities. Coffee seeds obtained by different processing methods (natural, fermented and demucilated) and drying (sun, shade and dryer) were used. Seed quality was evaluated by germination and tetrazolium tests, and the endo-β-mannanase enzyme activity was determined in dry seeds and after 10 days of soaking. From the results, it was concluded that there is significant inverse relationship between the physiological quality of coffee seeds and the expression of endo-β-mannanase, and seeds with lower percentages of germination and viability of embryos have a higher activity of the enzyme. After ten days of soaking, coffee seeds had higher expression of endo-β-mannanase as compared to the dry seeds for all treatments of fruit processing and drying.

 

Key words: Coffea arabica L., processing, drying, physiological quality.