Título:	Cold coffee seeds storage with different water content.
Autoria:	PENIDO, A. C. REIS, V. U. V. REZENDE, E. M. de ROCHA, D. K. OLIVEIRA, J. A. ROSA, S. D. V. F. da
Afiliação:	AMANDA CARVALHO PENIDO, UFLA; VENÍCIUS URBANO VILELA REIS, UFLA; ÉDILA MARIA DE REZENDE, UFU; DEBORA KELLI ROCHA, UFLA; JOÃO ALMIR OLIVEIRA, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa.
Ano de publicação:	2021
Referência:	Coffee Science, v. 16, e161844, 2021.
Conteúdo:	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.
Thesagro:	Armazenamento Semente Café
NAL Thesaurus:	Coffea arabica var. arabica Moisture meters Seed quality Storage
Digital Object Identifier:	https://doi.org/10.25186/.v16i.1844
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (SAPC)