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Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/13620
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dc.contributor.authorBaliza, Danielle Pereira-
dc.contributor.authorSantos, Meline Oliveira-
dc.contributor.authorAlves, José Donizeti-
dc.contributor.authorGuimarães, Rubens José-
dc.contributor.authorCunha, Rodrigo Luz da-
dc.creatorBaliza, Danielle Pereira-
dc.creatorSantos, Meline Oliveira-
dc.creatorAlves, José Donizeti-
dc.creatorGuimarães, Rubens José-
dc.creatorCunha, Rodrigo Luz da-
dc.date2014-10-08-
dc.date.accessioned2017-08-01T20:06:13Z-
dc.date.available2017-08-01T20:06:13Z-
dc.date.issued2017-08-01-
dc.identifierhttp://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/714-
dc.identifier.citationBALIZA, D. P. et al. Metabolismo da sacarose em cafeeiros submetidos a diferentes níveis de sombreamento. Coffee Science, Lavras, v. 9, n. 4, p. 445 - 455, out./dez. 2014.-
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/13620-
dc.descriptionObjetivou-se, neste trabalho, avaliar a atividade das enzimas envolvidas no metabolismo da sacarose e os níveis de carboidratos no endosperma de frutos de cafeeiros submetidos a diferentes níveis de sombreamento. Os tratamentos foram dispostos no delineamento de blocos casualizados (DBC) no esquema fatorial 5 x 3, sendo cinco níveis de sombreamento (pleno sol, 35, 50, 65 e 90% de sombra) e três estádios de desenvolvimento dos frutos (cereja, verde cana e verde). As variáveis analisadas foram as atividades das enzimas sacarose fosfato sintase (SPS), sacarose sintase (SuSy) e invertase ácida e, o conteúdo de açúcares solúveis totais, sacarose e glicose. O sombreamento, a partir de 50%, aumentou a atividade das enzimas invertase ácida e SuSy nos estádios verde cana e cereja. Em relação à SPS o sombreamento não alterou a sua atividade, sendo os maiores valores encontrados nos estádios verde cana e cereja. Os níveis de sombreamento até 65 % apresentaram os maiores teores de açúcares solúveis totais e sacarose nos estádios tardios de maturação, enquanto que a 90 % de sombreamento, os maiores valores foram encontrados nos estádios iniciais de desenvolvimento do fruto. O teor de glicose foi maior no estádio verde de maturação até o nível de 50 % de sombreamento, a partir do qual houve uma redução nos valores da glicose com o aumento do sombreamento. Assim, verifica-se que o sombreamento a partir de 50%, provavelmente modifica o desenvolvimento do fruto por alterar o metabolismo da sacarose no endosperma, prolongando o período de maturação.-
dc.descriptionThe objective of this study was to evaluate the activity of the enzymes involved in the sucrose metabolism and the carbohydrate levels on the endosperm of the coffee fruit under different shade levels. Four replicater were used, totaling 20 plots, which consisted of eight useful plants. Treatments were arranged in a randomized block design in a 5 x 3 factorial outline, being five shade levels (full sun, 35, 50, 65 and 90% shade) and three fruit development stages (green, green-yellow and cherry). The variables analyzed were the activities of the enzymes sucrose-phosphate synthase (SPS), sucrose synthase (SuSy) and acid invertase and total soluble sugars, sucrose and glucose content. The shading higher than 50% increased the activity of acid invertase and SuSy in green-yellow and cherry stages. Regarding the SPS, shading did not alter its activity, the highest values were found in the green-yellow and cherry stages. The shading levels up to 65% have the highest soluble sugar levels and sucrose in the late stages of maturation while for the 90% shading, the highest values were found in the early stages of fruit development. The glucose content was higher in the green maturation stage, up to the level of 50% shading, from which there is a decrease in glucose values with increased shading. Thus, it appears that shading higher than 50%, probably modifies the fruit development by affecting the metabolism of sucrose in the endosperm, prolonging the maturation period.-
dc.formatapplication/pdf-
dc.languagepor-
dc.relationhttp://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/714/pdf_126-
dc.relationhttp://www.coffeescience.ufla.br/index.php/Coffeescience/article/downloadSuppFile/714/677-
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dc.relationhttp://www.coffeescience.ufla.br/index.php/Coffeescience/article/downloadSuppFile/714/686-
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceCoffee Science; v. 9, n. 4 (2014); 445 - 455-
dc.sourceCoffee Science; v. 9, n. 4 (2014); 445 - 455-
dc.sourceCoffee Science; v. 9, n. 4 (2014); 445 - 455-
dc.source1984-3909-
dc.source1809-6875-
dc.subjectCafeicultura-
dc.subjectInvertase-
dc.subjectSucrose synthase-
dc.subjectCoffea arabica L.-
dc.subjectGlicose-
dc.subjectSacarose sintase-
dc.subjectGlucose-
dc.titleMetabolismo da sacarose em cafeeiros submetidos a diferentes níveis de sombreamento-
dc.titleSucrose metabolism in coffee submitted to different shade levels-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/publishedVersion-
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