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Modificações químicas, fisiológicas e anatômicas na corola de café (Coffea arabica L. Mundo Novo) durante a floração

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dc.contributor.advisor Maestri, Moacyr pt_BR
dc.contributor.author Croope, Silvia Maria Santos pt_BR
dc.contributor.other Universidade Rural do Estado de Minas Gerais pt_BR
dc.date 2001-01-01 00:00:00.0 pt_BR
dc.date.accessioned 2015-01-14T13:05:07Z
dc.date.available 2015-01-14T13:05:07Z
dc.date.issued 1969 pt_BR
dc.identifier.citation Croope, Silvia Maria Santos. Modificações químicas, fisiológicas e anatômicas na corola de café (Coffea arabica L. Mundo Novo) durante a floração. Viçosa : UREMG, Impr. Univ., 1969. 25p. : il. (Dissertação - mestrado em Biologia) Orientador: Moacyr Maestri T 581.1 C948m 1969 pt_BR
dc.identifier.other 91547 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/62
dc.description Dissertação de Mestrado defendida na Universidade Rural do Estado de Minas Gerais pt_BR
dc.description.abstract Changes in chemical composition and anatomical structure were followed i n coffee corollas, from break of dormancy of flower buds to anthesis, during the 1968 flowering season i n Viçosa, Minas Gerais. The content of the reducing sugars, soluble sugars and starch increased rapidly in the corollas during the period from the ending of the dormancy of the buds to about four days before the opening of the flower. At this time it was verified that there was a decrease in the starch content and an increase in the content of the sugars. However, there was not a n exact equivalence between the variation of these two groups of organic constituents. The reducing sugars constituted the major part of the soluble sugars present in the corolla during the entire flowering phase after the termination of the dormancy. The activity of alfa-amylase per corolla was greater during the days preceding the anthesis. When expressed i n units of fresh weight the activity decreased, but this can be accredited YO the dilution resulting from the great increase of the amount of water. Histochemical studies confirmed the accentuated disappearance of the starch grains during the final growth. Initially the disappearance was more intense in the external epidermis and the underlying mesophyll, which coincided with the formation of large intercellular spaces in that portion of the mesophyll and with the swelling of the bud. The epidermis showed dense cytoplasm until anthesis.The external epidermis was thicker at first, but become as thick as the internal one toward the opening of the flower. These results suggest that the epidermis have an active function during the swelling phase and during the later anthesis phase. The role of the osmotic force created by the conversion of starch t o sugars in those phases may be only that of a growth stabilizer. en
dc.description.sponsorship Universidade Rural do Estado de Minas Gerais pt_BR
dc.language.iso pt_BR pt_BR
dc.publisher Universidade Rural do Estado de Minas Gerais pt_BR
dc.subject Café Mundo Novo Inflorescencia Fisiologia Anatomia Corola Coffea arabica pt_BR
dc.subject Coffee flowering Physiology Anatomy Corolla Coffea arabica Mundo Novo en
dc.subject.classification Cafeicultura::Agroclimatologia e fisiologia pt_BR
dc.title Modificações químicas, fisiológicas e anatômicas na corola de café (Coffea arabica L. Mundo Novo) durante a floração pt_BR
dc.title Chemical, physiological and anatomical changes in the corolla of coffee (Coffea arabica 'Mundo Novo') during flowering en
dc.title.alternative Chemical, physiological and anatomical changes in the corolla of coffee (Coffea arabica 'Mundo Novo') during flowering en
dc.type Dissertação pt_BR

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