Behavior of coffee seeds to desiccation tolerance and storage

Luciana Aparecida De Souza Abreu,Adriano Delly Veiga,Édila Vilela De Resende Von Pinho,Fiorita Faria Monteiro,Sttela Dellyzette Veiga Franco Da Rosa

doi:10.1590/2317-1545v36n41008

Luciana Aparecida De Souza Abreu, Adriano Delly Veiga + Show 3 more

Open Access

https://doi.org/10.1590/2317-1545v36n41008

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Abstract

The technology developed by breeding programs is applied to coffee seeds; however, after processing and drying, they lose viability within a short period of time, thus making storage unsuitable. The objective of this research was to evaluate the quality of coffee seeds submitted to different drying methods and moisture contents during storage. The coffee seeds were submitted to conventional drying (slow shade drying) and fast drying in a static drier until they reached a moisture content of 40, 20, 12 and 5%. After this process, the seeds were stored in a cold chamber for 12 months, and seed quality was evaluated before and during storage by the germination test, electrophoretic patterns of heat resistant proteins, and the activity of isoenzyme systems. Conventional drying (slow shade drying) at 20% of moisture content maintains coffee seed quality until 12 months of storage.

Highlights

Studies that shed light on the complex physiology of desiccation and deterioration of coffee seeds during storage are extremely important because coffee crops are economically and socially relevant for Brazil
Coffee seeds are classified as having an intermediate behavior towards drying and storage (Ellis et al, 1991), based on the fact that they tolerate storage for up to twelve months at 15 °C after desiccation to approximately 10% water content
Considering all water contents, only non stored, dried seeds and shade-dried seeds dried with four months of storage had germination values above the marketable pattern, which is 70% (Carvalho et al, 2008)

Summary

Introduction

Studies that shed light on the complex physiology of desiccation and deterioration of coffee seeds during storage are extremely important because coffee crops are economically and socially relevant for Brazil. These studies can be used as the theoretical basis for selecting adequate post-harvest processes which will benefit coffee seed producers. Coffee seeds are classified as having an intermediate behavior towards drying and storage (Ellis et al, 1991), based on the fact that they tolerate storage for up to twelve months at 15 °C after desiccation to approximately 10% water content. More time may be required for repairs during germination (Santos et al, 2013)

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