The effect of storage conditions on coffee seed and seedling quality

Abstract

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.

EFFECT OF Fusarium graminearum Schwabe ON PHYSIOLOGICAL QUALITY OF SOYBEAN SEEDS AND WHEAT CARYOPSIS IN ARGENTINA

“…Six wheat seed samples (both wheat susceptible and four cultivars) exposed to natural field conditions showed the best germination rates. However, Gavilán, Baguette 11, Baguette 17 and ACA 315 cultivars, showed low germination values possibly due to adverse field environmental conditions or storage problems after harvest, as was previously reported by da Rosa et al (2011).…”

Physiological quality of coffee seeds produced under different levels of solar radiation and maturation stages

“…Seeds harvested at the greenish-yellow maturation stage besides presenting intermediary vigor between those seeds harvested at green and cherry stages have also not suffered influence of solar radiation (Table 1). These results are similar to those found by Veiga et al (2007) and Rosa et al (2011) who in studies with coffee seeds, have also verified higher values for germination and vigor of seeds harvested at the cherry stage than the values observed for seeds harvested at the greenish-yellow stage. Guimarães et al (2002) have also found that vigor of coffee seeds perceptibly increases between the green and greenishyellow maturation stages, as detected in this study.…”

Desiccation sensitivity from different coffee seed phenological stages

“…Drying under shade and drying in an oven reduced physiological quality in all the phenological stages, except for the greenish-yellow fruits, where drying under shade produced better percentage of normal seedlings than the treatment without drying (Table 3). Rosa et al (2007Rosa et al ( , 2011) also showed that coffee seeds from greenish-yellow fruits had similar physiological performance to seeds collected at the cherry stage. Higher values were observed in the strong normal seedling percentage results at 30 days (Table 3) in seeds collected at the cherry stage without drying.…”