About: Tolerance of coffee (Coffea spp.) seeds to ultra‐low temperature exposure in relation to calorimetric properties of tissue water, lipid composition, and cooling procedure

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About: Tolerance of coffee (Coffea spp.) seeds to ultra‐low temperature exposure in relation to calorimetric properties of tissue water, lipid composition, and cooling procedure Goto Sponge NotDistinct Permalink

An Entity of Type : schema:ScholarlyArticle, within Data Space : wasabi.inria.fr associated with source document(s)

Attributes	Values
type	Academic Article research paper schema:ScholarlyArticle
isDefinedBy	Covid-on-the-Web dataset
has title	Tolerance of coffee (Coffea spp.) seeds to ultra‐low temperature exposure in relation to calorimetric properties of tissue water, lipid composition, and cooling procedure
Creator	Chabrillange, Nathalie Dussert, Stéphane Engelmann, Florent Hamon, Serge Lopez, Marcel Rocquelin, Gérard
Source	PMC
abstract	The effect of exposure to ultra‐low temperature (liquid nitrogen, LN) on viability of seeds desiccated to various water contents was investigated in 9 coffee species. Three groups of species could be distinguished based on seed survival after LN exposure. In group 1 species, no seedling production could be obtained after LN exposure due to endosperm injury. In group 2 species, recovery was very low or nil after rapid cooling, and only moderate after slow cooling. In group 3 species, very high percentages of seedling development were observed after both rapid and slow cooling. A high interspecific variability for the high moisture freezing limit was observed within the species of groups 2 and 3, since it ranged from 0.14 to 0.26 g H(2)O g(−1) dry weight. A very highly significant correlation was found for those species between the unfreezable water content, as determined from DSC analysis, and the high moisture freezing limit of their seeds. No significant correlation was found between seed lipid content, which varied from 9.8 to 34.6% dry weight, and survival after LN exposure. However, a negative relationship was found between seed unfreezable water content and lipid content. Interspecific differences in fatty acid composition of seed lipids resulted in a high variability in the percentage of unsaturated fatty acids, which ranged from 28.7 to 54.4% among the 9 species studied. For all species studied, a highly significant correlation was found between the percentage of unsaturated fatty acids and the percentage of seedling recovery after rapid or slow cooling.
has issue date	2001-12-21(xsd:dateTime)
bibo:doi	10.1034/j.1399-3054.2001.1120406.x
bibo:pmid	11473709
has license	no-cc
sha1sum (hex)	f1b46931c7827c787f4d49196da637d4b244ca3e
schema:url	https://doi.org/10.1034/j.1399-3054.2001.1120406.x
resource representing a document's title	Tolerance of coffee (Coffea spp.) seeds to ultra‐low temperature exposure in relation to calorimetric properties of tissue water, lipid composition, and cooling procedure
has PubMed Central identifier	PMC7193679
has PubMed identifier	11473709
schema:publication	Physiol Plant
resource representing a document's body	covid:f1b46931c7827c787f4d49196da637d4b244ca3e#body_text
is schema:about of	named entity 'DSC' named entity 'Interspecific' named entity 'group 1' named entity 'lipid' named entity 'composition' named entity 'species' named entity 'group 3' named entity 'cooling' named entity 'dry weight' named entity 'correlation' named entity 'coffee' named entity 'cooling' named entity 'seeds' named entity 'SLOW' named entity '2 O' named entity 'development' named entity 'correlation' named entity 'Three' named entity 'species' named entity 'observed' named entity 'slow' named entity 'groups' named entity 'species' named entity 'studied' named entity 'species' named entity 'water' named entity 'highly' named entity 'Coffea' named entity 'lipid' named entity 'relation' named entity 'water content' named entity 'coffee' named entity 'seeds' named entity 'lipid' named entity 'DSC' named entity 'calorimetric' named entity 'lipid' named entity 'coffee' named entity 'seed' named entity 'content' named entity 'silica gel' named entity 'water content' named entity 'desiccation' named entity 'endosperm' named entity 'coffee' named entity 'C. liberica' named entity 'slow cooling' named entity 'lipid' named entity 'desiccation' named entity 'lipid' named entity 'intracellular' named entity 'lipid' named entity 'MPa' named entity 'lipid' named entity 'C. arabica' named entity 'C. racemosa' named entity 'rapid cooling' named entity 'lipid' named entity 'water content' named entity 'coffee' named entity 'NH 4' named entity 'C. arabica' named entity 'DSC' named entity 'C. racemosa' named entity 'evaporation' named entity 'water content' named entity 'desiccation' named entity 'low temperature' named entity 'desiccation' named entity 'desiccation' named entity 'C. arabica' named entity 'water content' named entity 'water content' named entity 'room temperature' named entity 'desiccation' named entity 'phase transitions'

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