Hostname: page-component-cd9895bd7-jkksz Total loading time: 0 Render date: 2024-12-26T12:46:53.388Z Has data issue: false hasContentIssue false
  • English
  • Français

Desiccation tolerance in relation to soluble sugar contents in seeds of ten coffee (Coffea L.) species

Published online by Cambridge University Press:  22 February 2007

Nathalie Chabrillange ,
Stéphane Dussert ,
Florent Engelmann ,
Sylvie Doulbeau  and
Serge Hamon
Nathalie Chabrillange
Affiliation:
IRD, GeneTrop, BP 5045, 34032 Montpellier Cedex 1, France;
Stéphane Dussert*
Affiliation:
IRD, GeneTrop, BP 5045, 34032 Montpellier Cedex 1, France;
Florent Engelmann
Affiliation:
IPGRI, Via delle Sette Chiese 142, 00145 Rome, Italy
Sylvie Doulbeau
Affiliation:
IRD, GeneTrop, BP 5045, 34032 Montpellier Cedex 1, France;
Serge Hamon
Affiliation:
IRD, GeneTrop, BP 5045, 34032 Montpellier Cedex 1, France;
*
*Correspondence Fax : (33) 4.67.54.78.00Email: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

Large differences in seed desiccation sensitivity have been observed previously among ten coffee species (Coffea arabica, C. brevipes, C. canephora, C. eugenioides, C. humilis, C. liberica, C. pocsii, C. pseudo-zanguebariae, C. sessiliflora and C.stenophylla). Of these species, C. liberica and C. humilis were the most sensitive to desiccation and C. pseudozanguebariae the most tolerant. A study was carried out using the same seed lots to investigate if these differences in desiccation tolerance could be correlated with differences in soluble sugar content. Soluble sugars were extracted from dry seeds and analysed using high performance liquid chromatography. The seed monosaccharide (glucose and fructose) content was very low (1.5 to 2 mg g-1dry weight [dw]) in all species studied. The sucrose content ranged from 33 mg g-1dw in C. liberica seeds to 89 mg g-1dw in seeds of C. pocsii. Raffinose was detected in the seeds of only five species (C.arabica, C.brevipes, C.humilis, C.sessiliflora, C.stenophylla), among which only three species (C.arabica, C.sessiliflora and C.brevipes) also contained stachyose. Both raffinose and stachyose were present in very low quantities (0.3–1.4 mg g-1dw and 0.1–0.7 mg g-1dw, respectively). Verbascose was never detected. No significant relationship was found between seed desiccation sensitivity and: (i) the sugar content; (ii) the presence/absence of oligosaccharides; and (iii) the oligosaccharide:sucrose ratio.

Keywords

CoffeeCoffeadesiccation sensitivitydesiccation toleranceoligosaccharidesucrosesugars
Type
Short Communication
Information
Seed Science Research , Volume 10 , Issue 3 , September 2000 , pp. 393 - 396
Copyright
Copyright © Cambridge University Press 2000

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Clifford, M.N. (1985) Chemical and physical aspects of green coffee and coffee products. pp. 305–374in Clifford, M.N.; Willson, K.C. (Eds) Coffee, botany, biochemistry and production of beans and beverage. Westport, CT, AVI Publishing.Google Scholar
Crowe, J.H., Hoekstra, F.A. and Crowe, L.M. (1992) Anhydrobiosis. Annual Review of Physiology 54, 579–599.CrossRefGoogle ScholarPubMed
Dussert, S., Chabrillange, N., Engelmann, F., Anthony, F. and Hamon, S. (1997) Cryopreservation of coffee (Coffea arabica L.) seeds: importance of the precooling temperature. Cryo-Letters 18, 269–276.Google Scholar
Dussert, S., Chabrillange, N., Engelmann, F. and Hamon, S. (1999) Quantitative estimation of seed desiccation sensitivity using a quantal response model: application to nine species of the genus Coffea L. Seed Science Research 9, 135–144.Google Scholar
Eira, M.T.S., Walters, C., Caldas, L.S., Fazuoli, L.C., Sampaio, J.B. and Dias, M.C. (1999a) Tolerance of Coffea spp. seeds to desiccation and low temperature. Revista Brasileira de Fisiologia Vegetal 11, 97–105.Google Scholar
Eira, M.T.S., Walters, C. and Caldas, L.S. (1999b) Water sorption properties in Coffea spp. seeds and embryos. Seed Science Research 9, 321–330.Google Scholar
Hong, T.D. and Ellis, R.H. (1995) Interspecific variation in seed storage behaviour within two genera–Coffea and Citrus. Seed Science and Technology 23, 165–181.Google Scholar
Ky, C.L., Doulbeau, S., Guyot, B., Akaffou, S., Charrier, A., Hamon, S., Louarn, J. and Noirot, M. (2000) Inheritance of coffee bean sucrose content in the interspecific cross: Coffea pseudozanguebariae x Coffea liberica. Plant Breedings 119, 165–168.Google Scholar
Leopold, A.C., Sun, W.Q. and Bernal-Lugo, I. (1994) The glassy state in seeds: analysis and function. Seed Science Research 4, 267–274.CrossRefGoogle Scholar
Lin, T.P. and Huang, N.H. (1994) The relationship between carbohydrate composition of some tree seeds and their longevity. Journal of Experimental Botany 45, 1289–1294.CrossRefGoogle Scholar
Pammenter, N.W. and Berjak, P. (1999) A review of recalcitrant seed physiology in relation to desiccation tolerance mechanisms. Seed Science Research 9, 13–37.Google Scholar
Steadman, K.J., Pritchard, H.W. and Dey, P.M. (1996) Tissue-specific soluble sugars in seeds as indicator of storage category. Annals of Botany 77, 667–674.Google Scholar
Trugo, L.C. (1988) Carbohydrates. pp. 83–114in Clarke, R.J.; Macrae, R. (Eds) Coffee. Vol. 1. Chemistry. London, Elsevier Applied Science.Google Scholar
Vertucci, C.W. and Farrant, J.M. (1995) Acquisition and loss of desiccation tolerance. pp. 237–271in Kigel, J.; Galili, G. (Eds) Seed development and germination. New York, Marcel Dekker Inc.Google Scholar
Williams, R.J. and Leopold, A.C. (1989) The glassy state in corn embryos. Plant Physiology 89, 977–981.CrossRefGoogle Scholar