Sttela Dellyzete Veiga Franco da Rosa
Empresa Brasileira de Pesquisa Agropecuária
49 Papers
156 Citations
Sttela Dellyzete Veiga Franco da Rosa is an academic researcher from Empresa Brasileira de Pesquisa Agropecuária. The author has contributed to research in topics: Germination & Biology. The author has an hindex of 11, co-authored 42 publications.
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Papers
Effects of different drying rates on the physiological quality of Coffea canephora Pierre seeds
Sttela Dellyzete Veiga Franco da Rosa,Delacyr da Silva Brandão Júnior,Édila Vilela de Resende Von Pinho,André Delly Veiga,Luiz Hildebrando de Castro e Silva +4 more
TL;DR: There was an effect of drying rate and storage temperature on the physiological quality of the seeds, and lower germination and vigor values were observed in seeds with lower water content stored at 20°C, while C. canephora seeds were tolerant to desiccation down to 15 % water content.
Perfis proteicos e desempenho fisiológico de sementes de café submetidas a diferentes métodos de processamento e secagem
José Henrique da Silva Taveira,Sttela Dellyzete Veiga Franco da Rosa,Flávio Meira Borém,Gerson Silva Giomo,Reni Saath +4 more
TL;DR: In this article, the authors evaluated the protein profiles and physiological performance of coffee seeds subjected to different drying and processing methods and found that the coffee processed by wet route has higher tolerance to drying and better physiological performance than that processed by dry route.
The effect of storage conditions on coffee seed and seedling quality
Sttela Dellyzete Veiga Franco da Rosa,Alex Mendonça Carvalho,Miller B. McDonald,Édila Vilela de Resende Von Pinho,Ana P. Silva +4 more
TL;DR: The results suggest that coffee seeds do not tolerate desiccation and that their storage behaviour classification should be reviewed.
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Activity of some isoenzymatic systems in stored coffee grains.
Reni Saath,Fernando Broetto,Marco Antonio Martin Biaggioni,Flávio Meira Borém,Sttela Dellyzete Veiga Franco da Rosa,José Henrique da Silva Taveira +5 more
TL;DR: In this article, the biochemical performance of arabica coffee during storage was evaluated at zero, three, six, nine and twelve months by means of electrophoresis, and the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee.
Quality of coffee submitted to different temperatures, air flow and pre-drying period
Flávio Meira Borém,Deise Menezes Ribeiro,Rosemary Gualberto Fonseca Alvarenga Pereira,Sttela Dellyzete Veiga Franco da Rosa,Augusto Ramalho de Morais +4 more
TL;DR: In this article, a caracterizacao da qualidade do cafe cereja descascado ( Coffea arabica L) was evaluated, and the results indicate that o aumento do periodo de pre-secagem, a reducao do fluxo de ar and da temperatura contribuem for a reduction in valores da condutividade eletrica e da lixiviacao de potassio dos graos de cafe; o teor de acucares totais e reduzido signific
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