Fig. 3.

(A) Formation of a blue-green dye in dead coffee seeds. The seeds shown had been stored for about 4 months and lost their viability between 3 and 4 months of storage. On the left, an unimbibed seed is displayed. The seed on the right was allowed to imbibe for one night and subsequently incubated for 2 d on moist filter paper. (B) Formation of a blue-green dye in injured coffee seeds. After traditional wet processing and mechanical mucilage removal (aquapulping), these seeds had been stored for 1 d under moist conditions in order to improve quality (Selmar et al., 2005). Major and minor injuries result in the typical generation of the chlorogenic acid-based blue-green dye.