Spinach seeds are sensitive to high temperatures during germination and plant growth. It is known that seed priming with water or with seaweed extract (SWE) may enhance germination and seedling growth. The objective of this study was to evaluate the effects of seed priming with SWE (Ascophyllum nodosum) on the germination, seedling growth and antioxidant capacity of spinach seedlings under conditions of heat stress. Five concentrations of SWE (0.0, 0.15, 0.30, 0.60 and 1.2%) were used for priming the seeds under two temperatures (15 and 30 °C). Seeds primed with 0.3% SWE had the greatest activity of antioxidant metabolism and showed improved germination percentage, germination speed and seedling vigor under conditions of heat stress (30 °C) compared to nonprimed controls. Hydropriming and priming with 0.3% SWE resulted in lower contents of hydrogen peroxide (H2O2) and malondialdehyde (MDA) under heat stress than control (nonprimed spinach seeds). This study showed that seed priming with SWE was effective to mitigate stress due to high temperatures and to improve spinach seed germination and seedling vigor.

The maturation of Arabica coffee fruits is influenced by both endogenous and external factors. The stage of fruit maturation affects the chemical composition of the beans, which in turn impacts the quality of the coffee beverage. During maturation, the fruit peel changes colour from green to red (cherry), signalling the optimal harvest time and suggesting high fruit quality. However, the degree of redness can vary, indicating different levels of maturity. This study aimed to explore the variation in soluble sugar accumulation in relation to the redness of coffee fruit tissues. We classified ripe fruits into six ripeness categories based on the intensity of the red colour of the epicarp, measured using a colourimeter. We analysed total soluble sugar, sucrose, and starch in three parts: coat (exocarp + mesocarp), coat juice (obtained by squeezing the coat), and beans. Our findings reveal that the variation in sugar in the endosperm does not correspond to changes in the coat, suggesting separate regulation of sugar accumulation, particularly sucrose, which is crucial for coffee quality. Our data indicate that there is no transfer of sucrose and reducing sugars from the red coat to the bean.

As rizobactérias são microrganismos naturais do solo capazes de colonizar o sistema radicular das culturas e beneficia-las por meio de diferentes mecanismos, que podem resultar na promoção do crescimento vegetal. A inoculação com gênero Bacillus, em especial B. subtilis vem sendo estudada em muitas culturas. No Brasil, o feijoeiro apresenta grande importância sociocultural e econômica para o país. Tecnologias de cultivo como o uso de sementes de alto vigor geram plantas de alto desempenho e quando associadas a inoculação com rizobactérias, pode beneficiar a fase inicial de crescimento dos cultivos, além de aliar produtividade com sustentabilidade agrícola. O trabalho teve por objetivo verificar os efeitos da inoculação de 2 lotes de sementes, avaliados como de alto e baixo vigor, mediante aplicação de 5 doses de um produto a base de B. subtilis, visando obter informações sobre os efeitos no crescimento inicial do feijoeiro, cv. BRS Estilo. O experimento foi conduzido em casa de vegetação por 12 dias e foram avaliados os seguintes parâmetros agronômicos: comprimento total de plântula, comprimento de raiz primária, massa seca de plântula e massa seca de raiz primária. O alto vigor fisiológico das sementes associado com B. subtilis promoveram incrementos na matéria seca de plântula e matéria seca de raiz primária.

The use of computational tools has become notable in seed quality control to assist in confirming seed lots of higher potential. Thus, the aim of this study was to use a computational approach to investigate analysis of morphological parameters that characterize primary root emergence in evaluation of tomato seed vigor. For that purpose, five seed lots were analyzed for germination and vigor (seedling emergence and analysis of seedling images). A parallel analysis of primary root emergence was made using computer-assisted imaging; the images recorded as germination proceeded were processed with the ImageJ® software to obtain aspect ratio and seed area parameters. Vigor differences among tomato seed lots can be identified based on primary root emergence, and computer image processing based on aspect ratio proves to be an efficient procedure to characterize emergence of the primary root in evaluation of tomato seed vigor.

The maturation process of Arabica coffee fruits is influenced by plant endogenous and external factors. The maturation stage of the fruits affects the bean's chemical composition, which is related to coffee beverage quality. During fruit maturation, the colour of the peel changes from green to red (cherry), which indicates the harvest time and supposedly that the fruits have high quality. However, many tones of red may define fruit maturity. This work aimed to study the dynamics of soluble sugar accumulation related to fruit redness in coffee fruit tissues. We classified the ripe fruits into six ripeness classes based on the intensity of the red colour of the epicarp using a colourimeter. Total soluble sugar, sucrose and starch were analyzed in the coat (exocarp+mesocarp), coat juice (obtained by squeezing the coat), and beans. We showed that endosperm sugar dynamics do not follow changes in the coat, indicating a separate control of sugar accumulation, mainly related to sucrose, an essential component of coffee quality. Our data show that there is no transfer of sucrose and reducing sugars from the red coat to the bean.

Visando evitar o uso de defensivos químicos de alta toxicidade o uso de microrganismos antagonistas torna-se uma alternativa sustentável para o controle de nematoides. O Bacillus subtilis, é uma rizobactéria cujo potencial nematicida vem sendo reportado na literatura, mas que carece de estudos sobre sua atuação para culturas como o feijoeiro. O objetivo do trabalho foi avaliar os efeitos de um produto comercial (p.c.) a base de Bacillus subtilis aplicado via pulverização foliar (PF) e via tratamento de sementes (TS) no controle de nematoides e sobre os aspectos produtivos do feijoeiro. Tratamentos empregados: T1 - Controle; T2 - 20 kg ha-1 de carbofurano via sulco de semeadura; T3 - 350 mL ha-1 do p.c. via TS; T4 - 350 mL ha-1 do p.c. via TS + 1,0 L ha-1 do p.c. via PF; T5 - 350 mL ha-1 do p.c. via TS + 2,0 L ha-1 do p.c. via PF; T6 - 1,0 L ha-1 do p.c. via PF e T7 - 2,0 L ha-1 do p.c. via PF. Avaliou-se: população de nematoides; número de vagens por planta, número de grãos por planta, número de grãos por vagem, massa de 100 grãos e produtividade. Não foram observados resultados significativos quanto aos aspectos produtivos do feijoeiro para todos os tratamentos. O Bacillus subtilis mostrou-se eficaz no controle biológico de nematoides (T3 e T7) aos 30 dias após a semeadura da cultura, assim como o nematicida carbofurano (T2).