Conservação de sementes de café (Coffea arabica L.) despolpado e não despolpado

Araújo, Roberto Fontes; Araújo, Eduardo Fontes; Cecon, Paulo Roberto; Sofiatti, Valdinei

doi:10.1590/s0101-31222008000300010

Cited by 10 publications

(11 citation statements)

References 8 publications

(7 reference statements)

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“…This lower result of the seed germination percentage of the cultivar Catiguá MG2 can be explained by the lower moisture content of the seeds, 29%, while that of the other cultivars was around 40%. Some authors assert that, in general, better conservation of coffee seeds can be attributed to their high moisture content, at values such as 32% in permeable packaging (Araujo et al, 2008) and 35% in sealed plastic bags under cold chamber controlled (Braccini et al, 1998).…”

Section: Resultsmentioning

confidence: 99%

Effect of chemical treatment on the physiological and sanitary quality of stored coffee seeds

et al. 2021

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Maintaining the health of coffee seeds is especially important during storage, as soil fungi and storage fungi can considerably reduce seed quality. Thus, chemical treatments for protection of seeds in storage becomes important in agricultural production. It is necessary to evaluate the effects of these treatments on seedling development and the protection they provide against storage fungi, aiming at seed longevity and preventing rapid deterioration. The aim of this study was to evaluate the effect of chemical treatment on the physiological and sanitary quality of stored coffee seeds. Seeds of five Coffea arabica cultivars were pre-dried, treated with Vitavax®-Thiram, and placed in cold storage at 10 °C for nine months. Seed physiological quality was evaluated every three months by the germination test and by determination of root emergence percentage, seedlings with expanded cotyledonary leaves, and seedling dry matter. Seed health quality was assessed by the health test. The chemical treatment with Vitavax-Thiram does not affect the physiological quality of stored Coffea arabica seeds. Seed treatment before storage is effective in reducing the inoculum potential of Fusarium spp. and Phoma spp. in coffee seeds.

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Section: Resultsmentioning

confidence: 99%

Effect of chemical treatment on the physiological and sanitary quality of stored coffee seeds

et al. 2021

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“…Araújo et al (2008) working with coffee seeds storage verified that those which were not submitted to supplementary artificial drying pr Cess (quick dehydration), but were dehydrated only in the shadow, and stored with humidity after hygroscopic balance, from 14.5 to 18,5%, at a temperature of 7 °C, maintained their germinative power above 80% for a period of nine months. It is important to highlight that, although the germination test is an indicative pr Cedure as official method to assess the capacity of seeds to produce regular seedlings under optimum conditions (Brasil, 2009), it not always reveals differences between seeds batches during storage or in field.…”

Section: Variablesmentioning

confidence: 86%

Spatial distribution of physiological quality of Arábica coffee seeds to cultivate Catuai

Lopes¹,

Trigo²,

Lima³

et al. 2014

Idesia

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Brazil stands as the largest coffee producer in the world. However one of the factors capable of undermining the potential of this species is the poor quality of seeds. One tool that is being proposed for use in agriculture is the Geostatistics analysis to verify the existence and quantify the degree of spatial dependence of variables. The seeds were collected in a field with five years of age in an area of 0.8 ha, 50 sampling points. In the laboratory we used a completely randomized design (CRD) with four replicates of 25 seeds per point materialized with the aid of a total station. After removal of the scrolls, the seeds were treated with Captan (Orth Cide) to 0.1% for five minutes and subjected to the following determinations: moisture, germination first count of germination, root length and shoot length. Then the seeds were placed to develop in an incubator at temperature 20-30 °C for 60 days. In the results there was spatial dependence of the quality variables of physiological Catuaí. The lowest range for the variable length of shoot (CPA) and greater range for the variable fresh weight (MFPA).Key words: precision coffee, germination, geostatistical, vigor. RESUMEN

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“…Currently, the evaluation of coffee seed vigor is primarily conducted through tests of accelerated aging (Araujo et al, 2008;Giomo et al, 2008;Hilst et al, 2012), electrical conductivity (Hilst et al, 2012;Carvalho et al, 2012), seedling emergence (Favarin et al, 2003;Giomo et al, 2008), exudate leaching (Hilst et al, 2012), and primary root length (Araujo et al, 2008). Nonetheless, some of these tests, such as the accelerated aging and seedling emergence ones, demand a considerable amount of time to be concluded (more than 25 days); whereas others, as the electrical conductivity and exudate leaching, are faster but prone to present variations in outcome due to physical injuries that may go undetected to the unaided eye.…”

Section: Introductionmentioning

confidence: 99%

Digital images of seedling for evaluating coffee seed vigor

2019

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The digital image analysis of seedlings has become largely employed in seed quality-control programs due to its feasibility, objectivity and fast results. Despite these advantages, no studies have yet demonstrated the efficiency of this technique for analyzing coffee seed vigor. The present study aimed at evaluating the efficiency of the Seed Vigor Imaging System (SVIS®) in determining the vigor of coffee seeds (Coffea arabica L.) from digital images of seedlings. Also, the results of these analyses were contrasted with conventional vigor tests. Six seed lots from each cultivar, Bourbon and Catucaí 20/15, were used. The research was conducted in two experimental times, and the seed vigor was determined by the tests of first germination count, accelerated aging, electrical conductivity, primary root protrusion speed, as well as by the analysis of scanned images of seedlings, made possible by the SVIS® software. For the Bourbon and Catucaí 20/15 cultivars, the SVIS® analysis was able to discriminate lots of both high and low vigor (vigor indexes of 317 to 752, and 181 to 703, respectively). A similar outcome was obtained from the conventional tests appraised in this research. Eventually, it was possible to conclude that the digital analysis of 20-day-old seedlings by SVIS® is an efficient method to evaluate coffee seed vigor.

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Conservação de sementes de café (Coffea arabica L.) despolpado e não despolpado

Cited by 10 publications

References 8 publications

Effect of chemical treatment on the physiological and sanitary quality of stored coffee seeds

Effect of chemical treatment on the physiological and sanitary quality of stored coffee seeds

Spatial distribution of physiological quality of Arábica coffee seeds to cultivate Catuai

Digital images of seedling for evaluating coffee seed vigor

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