Uso da reidratação e do hipoclorito de sódio para acelerar a emergência de plântulas de cafeeiro

Lima, Júlien da Silva; Araújo, Eduardo Fontes; Araújo, Roberto Fontes; Dias, Luíz Antônio dos Santos; Dias, Denise Cunha Fernandes dos Santos; Rena, Frederico Cotta

doi:10.1590/s0101-31222012000200019

Cited by 7 publications

(3 citation statements)

References 8 publications

(8 reference statements)

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“…As the physiological maturation process of ryegrass seeds is uneven, it is likely that seeds that were already at an advanced stage at harvest suffered a greater deteriorating stress over the storage period, being affected by the immersion in NaClO (Method 4). Lima et al (2012) used the immersion of coffee seeds in an aqueous solution of sodium hypochlorite at concentrations of 3, 4, and 5% of active chlorine, resulting in an acceleration of germination.…”

Section: Resultsmentioning

confidence: 99%

Methods for breaking seed dormancy of ryegrass during storage periods

Martins¹,

Radke²,

Monteiro³

et al. 2016

Afr. J. Agric. Res.

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The presence of dormant seeds makes it difficult to evaluate physiological quality and requires the use of appropriate methods in order to break seed dormancy. The objective of this study was to evaluate the effectiveness of different methods to break the dormancy of ryegrass seeds stored under environment conditions in different periods. Ryegrass seeds, BRS Ponteio cultivar, produced in two locations were used and evaluated after 60, 90, 120, 150 and 180 days of storage under environment conditions. Seeds were submitted to the following methods to break dormancy: sowing at 20 to 30°C without applying any method to break dormancy (control); pre-cooling (5°C) for 3 days + KNO 3 followed by sowing at 15 to 25°C; pre-drying (45°C) for 96 h followed by sowing at 20-30°C; immersing the seeds in sodium hypochlorite (NaClO) at 0.5% for 24 h, followed by drying at 45°C for 6 h and sowing at 15 to 25°C. At 60 days after harvest, the most effective method was immersion of seeds in a NaClO solution followed by drying at 45°C. From 90 days after harvest, all methods were equally effective to break seed dormancy, except pre-drying (45°C) for 96 h, which negatively affected the physiological quality of seeds. There is a difference in the effectiveness of the methods employed to break the dormancy of ryegrass seeds depending on the type of post-harvest storage.

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Section: Resultsmentioning

confidence: 99%

Methods for breaking seed dormancy of ryegrass during storage periods

Martins¹,

Radke²,

Monteiro³

et al. 2016

Afr. J. Agric. Res.

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“…The parchment is one of the structures which are present in the coffee seeds that most negatively influences the process of resumption of embryo growth, compromising the percentage and speed of seed germination (Meireles et al, 2007). Besides accelerating the germination and, consequently, reducing the time spent in germination test and in the seedling production phase (Meireles et al, 2007), its removal improves the conditions for the emission of the primary root, without any damage to the embryo structure (Lima et al, 2012).…”

Section: Presença De Pergaminho E Tratamento Com Vitaminas Na Emergênmentioning

confidence: 99%

Parchment Presence and Treatment With Vitamins on the Emergence of Coffee Seedlings

Campos¹,

Vendruscolo²,

Nascimento³

et al. 2019

Rev. Agric. Neotrop.

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The seedling production is a stage of great importance for several crops. The seeds of the coffee tree present germination difficulties due to the physical barrier imposed by the parchment. The objective of this study was to evaluate the effect of parchment presence and pre-sowing treatment with vitamins on the emergence of coffee seedlings. The experimental design was completely randomized, in a 2x4 factorial design (parchment presence x types of vitamins), in four replicates with 15 seeds per plot. Vitamins concentration was 100 mg l-1 of thiamine, 100 mg l-1 niacin, 50 mg l-1 thiamine + 50 mg l-1 niacin and a control treatment. The evaluations were performed weekly, with the emerged seedlings being counted until the 76 th day after sowing. The emergence percentage was obtained after the 146 th day after sowing, counting the number of normal seedlings obtained. The parchment removal increases the speed and the emergence percentage of the coffee seedlings. The treatment with vitamin did not influenced the emergence characteristics of the coffee tree.

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“…There are several factors that contribute to a successful implementation of a coffee farming, among them, the use of healthy and well developed seedlings, which are the base of support for the establishment of culture, mainly because it is a perennial crop (Carvalho et al, 2012). The time for seedling formation becomes larger, due to the coffee seeds possessing slow and uneven germination (Lima et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Viability and enzyme activity of coffee seeds subjected to LERCAFE test

Nascimento¹,

Ribeiro²,

Nery³

et al. 2016

Afr. J. Agric. Res.

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The LERCAFE test consists in immersing coffee seeds in an active chlorine solution, which reacts with the seeds' endosperm, thus staining the viable parts dark green. The goal was to adapt the LERCAFE methodology to coffee seeds and assess the isoenzymatic profile of seeds subjected to the test. Two experiments were conducted, the first with adequacy of the LERCAFE test methodology, and the second experiment adequacy of the LERCAFE test methodology with the content of active chlorine quantified. A completely randomized design was used, with four replications of 50 seeds in a factorial scheme 4x4 (4 cultivars and 4 treatments of LERCAFE test). In the first experiment, it was possible to sort the cultivars into two quality levels by means of the treatments at 2.5% for 3 h, 3.5% for 2 h and 3 h. In the second experiment, it was found that the test enables determining the coffee seeds' physiological potential by using 2 and 3% active chlorine for 5 and 3 h, respectively. The coffee seeds subjected to LERCAFE test show changes in the activity of esterase, malate dehydrogenase, superoxide dismutase, catalase and alcohol dehydrogenase enzymes, and the activation or deactivation of these enzyme systems vary with the concentration and immersion time in the solution of active chlorine.

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Uso da reidratação e do hipoclorito de sódio para acelerar a emergência de plântulas de cafeeiro

Cited by 7 publications

References 8 publications

Methods for breaking seed dormancy of ryegrass during storage periods

Methods for breaking seed dormancy of ryegrass during storage periods

Parchment Presence and Treatment With Vitamins on the Emergence of Coffee Seedlings

Viability and enzyme activity of coffee seeds subjected to LERCAFE test

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