Cold coffee seeds storage with different water content

Amanda Carvalho  Penido; Venícius Urbano Vilela  Reis; Édila Maria de  Rezende; Debora Kelli  Rocha; João Almir  Oliveira; Sttela Dellyzete Veiga Franco da  Rosa

doi:10.25186/.v16i.1844

Authors

Amanda Carvalho Penido Universidade Federal de Lavras/UFLA, Departamento de Agricultura/DAG, Lavras, MG, Brasil. https://orcid.org/0000-0001-7175-1360
Venícius Urbano Vilela Reis Universidade Federal de Lavras/UFLA, Departamento de Agricultura/DAG, Lavras, MG, Brasil. https://orcid.org/0000-0002-0162-8524
Édila Maria de Rezende Universidade Federal de Uberlândia/UFU, Monte Carmelo, MG, Brasil. https://orcid.org/0000-0003-1584-3388
Debora Kelli Rocha Universidade Federal de Lavras/UFLA, Departamento de Agricultura/DAG, Lavras, MG, Brasil. https://orcid.org/0000-0003-0353-8925
João Almir Oliveira Universidade Federal de Lavras/UFLA, Departamento de Agricultura/DAG, Lavras, MG, Brasil. https://orcid.org/0000-0001-5764-020X
Sttela Dellyzete Veiga Franco da Rosa Empresa Brasileira de Pesquisa Agropecuária/Embrapa, Embrapa Café, Brasília, DF, Brasil. https://orcid.org/0000-0001-9959-6606

DOI:

https://doi.org/10.25186/.v16i.1844

Abstract

Coffee seeds are classified as intermediate because they have low tolerance to desiccation and low longevity. Consequently, moisture control and storage conditions are important factors in maintaining the physiological quality of these seeds. Thus, the objective in this work was to evaluate the water content effect on coffee seed longevity. Seeds of five Coffea arabica cultivars from the 2016/2017 crop were used. Part of the harvested seeds was dried in the shade until reach 12% moisture and the other part did not go through drying process, remaining with 40% water content. The seeds were stored in a cold chamber at 10 ºC for a period of nine months, and the physiological quality was evaluated every three months by germination, root protrusion, seedlings with expanded cotyledonary leaves, seedling dry mass and enzymatic analysis of catalase enzymes and superoxide dismutase. Regardless of the cultivar, wet seeds coffee storage provides better maintenance of physiological quality for up to nine months. Seedling vigor is reduced throughout the storage
period, regardless of seed water content.

Key words: Coffea arabica; Moisture; Seed quality; Storage.

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Cold coffee seeds storage with different water content

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