Abstract
Abstract: The physiological priming has been used to standardize and increase the speed of development of seed lots. The use of this technique is essential in coffee cultivation, as the crop has low longevity associated with slow and uneven germination. The objective was to evaluate the effect of physiological priming on the physiological quality of coffee seeds stored with different water contents. Seeds of two cultivars of Coffea arabica were used: cv. Catuaí Vermelho IAC144 and Topázio MG1190. A portion of the seeds were dried in the shade until reaching 12% moisture, and the other did not undergo drying. The seeds were stored in a cold chamber at 10 °C for nine months. Every three months, the physiological priming technique was performed with subsequent evaluation of the physiological quality by germination tests, root protrusion, normal seedlings at fifteen days, strong normal seedlings, seedlings with expanded cotyledonary leaves and seedling dry weight. Seeds that did not undergo drying subjected to the physiological priming technique maintained physiological quality after nine months of storage. Physiological priming was detrimental to dry seeds stored for nine months.
Highlights
Coffee is considered one of the most important agricultural products, with great importance in the national and international markets
It is possible to observe that the water content of the seeds did not change during storage, due to the type of used packaging, with values close to 39% and 41% for wet seeds (Catuaí Vermelho and Topázio, respectively) and 12% for dry seeds, with difference of less than 0.5% between the lowest and highest values
Due to the results of the analysis of variance, there was a double interaction between seed treatment and storage period for all variables analyzed in the evaluation of the physiological quality of the seeds of the cultivar Catuaí Vermelho
Summary
Coffee is considered one of the most important agricultural products, with great importance in the national and international markets. Coffee plants are propagated using seedlings obtained from seeds; the use of quality seeds is a determinant production factor. According to Ellis et al (1990), coffee seeds are considered difficult to preserve due to their sensitivity to desiccation, which is classified as intermediate, i.e., they tolerate partial water loss during drying (up to 12% wet base) but do not tolerate storage at low temperatures (< 15 °C). Techniques performed before sowing that allow better storage of these seeds are desirable. The attempt to develop techniques to accelerate germination and promote uniform seedling development is of great importance for coffee growers because allow sowing at better times for seedling development
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