Formação de mudas de Coffea arabica L. cv. rubi utilizando sementes ou frutos em diferentes estágios de desenvolvimento

Rosa, Sttella Dellyzete Veiga Franco da; Melo, Leonardo Queiroz de; Veiga, André Delly; Oliveira, Sirlei de; Souza, Carlos Alberto Spaggiari; Aguiar, Vinícius de Araújo

doi:10.1590/s1413-70542007000200013

Cited by 4 publications

(1 citation statement)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although these coffee seedlings were produced during the summer under higher temperatures, they had characteristics very different from seedlings produced during the winter, the usual season for commercial coffee seedling production. Coffee seedlings produced in this study had, on average, a leaf area five times smaller, stem height three times shorter, and 1.7 times fewer pairs of true leaves than those produced in the winter (Rosa et al, 2007). These results show that even though coffee seeds germinated after drying, their vigour decreased during storage.…”

Section: Discussionmentioning

confidence: 48%

The effect of storage conditions on coffee seed and seedling quality

Rosa

Carvalho²,

McDonald³

et al. 2011

Seed Sci. Technol.

View full text Add to dashboard Cite

Obtaining commercially useful coffee seedlings is hindered by slow, uneven germination and low tolerance to desiccation as well as reduced coffee seed longevity. Coffee seeds have been considered recalcitrant, orthodox and even intermediate with varying results. Current recommendations suggest that coffee seeds can be safely stored between 10-11% f.w.b. at 15°C. However, after drying and storage, coffee seeds lose vigour, and seeds stored after drying cannot be used for producing seedlings. Coffee seedling producers usually sow seeds immediately or lightly dry them after harvest for a short storage period, if necessary. It is highly desirable that seeds are stored safely to optimize coffee seedling production at the appropriate time and season with ideal climatic conditions for planting in the field. The objective of this study was to determine the quality of coffee seedlings produced from seeds stored with high, medium and low moisture levels under hermetic conditions at 10 and 20°C. Seed and seedling quality were assessed before and after nine months storage. Only the germination of seeds harvested at the cherry stage, evaluated before and after the storage at 10°C, was not affected by moisture content, but these seeds lost vigour and did not produce suitable seedlings for planting when stored for nine months. Seedlings produced in the nursery from seeds with 47 and 12% moisture content performed the same as those from greenish-yellow seeds, but they produced a leaf area that was five times smaller, a stem height three times shorter, and had 1.7 times fewer pairs of true leaves than coffee seedlings produced from fresh seeds. Storage at 20°C was not suitable for coffee seeds, especially those at 18% moisture content whose quality declined drastically. These results suggest that coffee seeds do not tolerate desiccation and that their storage behaviour classification should be reviewed.

show abstract

Section: Discussionmentioning

confidence: 48%

The effect of storage conditions on coffee seed and seedling quality

Rosa

Carvalho²,

McDonald³

et al. 2011

Seed Sci. Technol.

View full text Add to dashboard Cite

show abstract

Transmissibilidade e efeito do tratamento de sementes de cafeeiros com mancha manteigosa (C. gloeosporioides)

et al. 2010

View full text Add to dashboard Cite

RESUMONeste trabalho, os objetivos foram avaliar a transmissibilidade de C. gloeosporioides mancha manteigosa (MM) em sementes e estudar o efeito do tratamento por fungicidas no controle do referido patógeno. Colheram-se frutos cerejas em plantas doentes e sadias, procedeu-se o despolpamento manual secando as sementes à sombra, retirou-se o endocarpo e, em seguida, realizaram-se os devidos tratamentos (fungicida) semeando-as em areia esterilizada. Avaliaram-se os sintomas de necrose e morte das plântulas e a incidência de C. gloeosporioides, por meio do teste de incubação em substrato de papel (blotter test), em sementes de cafeeiro tratadas e não tratadas com mistura comercial de benzimidazol+dimetilditiocarbamato (dose i.a. de 45 g+105 g/100 kg sementes). Com o desenvolvimento das plântulas, observaram-se em sementes de plantas com MM , altos índices de morte de plântulas, tendo apenas 5,2% de sobrevivência, porém, com a abertura dos primeiros folíolos observaram-se, nestas plântulas, sintomas típicos da doença, com posterior morte das mesmas, enquanto que, a partir de sementes sadias, as plântulas apresentam-se vigorosas e em pleno crescimento. Já, com o uso do tratamento fungicida, observou-se efeito significativo, principalmente em sementes de plantas doentes (MM), nas quais verificou-se uma menor área abaixo da curva de progresso da doença e, consequentemente, menor incidência e severidade da doença. Pelo bloter test, em sementes tratadas, não houve crescimento de nenhum agente fúngico tanto para sementes de plantas com MM como para sementes de plantas sadias. Em sementes não tratadas, observou-se incidência de C. gloeosporioides em 29,8% nas sementes de plantas com MM e 1,2% de incidência em sementes de plantas sadias. Com base nestes resultados, fica evidenciado que neste patossistema, mancha manteigosa -cafeeiro, a principal via de transmissão de C. gloeosporioides é a semente.Termos para indexação: Sementes, fungicidas, Colletotrichum gloeosporioides e Coffea arabica. ABSTRACTThe objectives in this study were: (i) the assessment of the transmission of blister spot(C. gloeosporioides) from seed to plant, and (ii) an observation study on the effect of seed treatment with fungicides used in the control of that disease. Natural transmission of the fungus was studied in seeds collected from both healthy and diseased 'Catucaí' coffee trees. The endocarp of the seeds was removed, and the seeds were sowed in sterilized sand substrate. The symptoms and the death process of hypocotyls were evaluated. Additionally, the incidence of blister spot (C. gloeosporioides) was assessed through blotter test in both fungicide treated and untreated seeds. A large number of hypocotyl deaths in seeds obtained from blister spot trees were observed, whereas seeds collected from healthy trees produced healthy seedlings. A total of 5.2% of the seedlings from blister spot trees were apparently healthy. But after the completion of the development of the first pair of leaves, blister spot symptoms were observed. When treated with fu...

show abstract

Desiccation sensitivity from different coffee seed phenological stages

et al. 2014

View full text Add to dashboard Cite

-Maturity stage and drying method are the factors that most influence coffee seed quality. The objective of this study was to assess the physiological quality and investigate the electrophoretic patterns of catalase and endo-ß-mannanase enzymes and heat resistant proteins in coffee seeds harvested at different phenological stages and dried under different conditions. Physiological quality was assessed when the seeds had developed the green, greenish-yellow, cherry, overripe and dry stages after three treatments: no drying, conventional drying and fast drying. After each treatment, the physiological quality of the seeds was assessed using the germination test and electrophoretic patterns of heat resistant proteins and the activity of catalase and endo-ß-mannanase enzymes. Seeds harvested at the cherry phenological stage had the best physiological quality, and the drying process reduced quality at the cherry, overripe and dry stages. This reduction was greater under the faster drying process, but at the greenish-yellow stage, seeds had better physiological quality after slow drying. Regarding the results from electrophoretic analysis, endo-ß-mannanase and catalase activities increase as the ripeness stages advance; the activity of endo-ß-mannanase is directly associated with the deterioration process; the expression of heat resistant proteins increases with maturation process and is associated with seed physiological quality.Index terms: Coffea arabica L., seed drying, physiological quality, protein profile.Sensibilidade à dessecação de sementes de café em diferentes estádios fenológicos RESUMO -O estádio de maturação e a secagem são os fatores que mais influenciam a qualidade de sementes de café. O objetivo foi avaliar a qualidade fisiológica e investigar os padrões eletroforéticos das enzimas catalase, endo-ß-mananase e das proteínas resistentes ao calor em sementes de café, em diferentes estádios e secadas em diferentes condições. Avaliouse a qualidade nos estádios verde, verde cana, cereja, passa e seco, após tratamentos de secagem: sem secagem, secagem convencional e secagem rápida. A qualidade fisiológica foi avaliada pelo teste de germinação, padrão eletroforético das proteínas resistentes ao calor e atividade das enzimas catalase e endo-β-mannanase. Sementes colhidas no estádio cereja apresentam melhor qualidade fisiológica e a secagem reduz a qualidade das sementes colhidas nos estádios de maturação cereja, passa e seco. Esta redução foi maior após secagem mais rápida, mas no estádio verde cana as sementes apresentam melhor desempenho fisiológico após secagem lenta. Com relação às análises eletroforéticas, a atividade das enzimas endo-ß-mannanase e catalase aumenta quando o processo de maturação avança; a atividade da endo-ß-mannanase está diretamente relacionada com o processo de deterioração; a expressão de proteínas resistentes ao calor aumenta com a maturação e está associada à qualidade fisiológica das sementes de café.Termos para indexação: Coffea arabica L., secagem, qualidade fisiológica,...

show abstract

Formação de mudas de Coffea arabica L. cv. rubi utilizando sementes ou frutos em diferentes estágios de desenvolvimento

Cited by 4 publications

References 3 publications

The effect of storage conditions on coffee seed and seedling quality

The effect of storage conditions on coffee seed and seedling quality

Transmissibilidade e efeito do tratamento de sementes de cafeeiros com mancha manteigosa (C. gloeosporioides)

Desiccation sensitivity from different coffee seed phenological stages

Contact Info

Product

Resources

About