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Physiology of coffee seed storage Fisiología del almacenamiento de semillas de café

How to Cite
Flechas-Bejarano, N. (2020). Physiology of coffee seed storage. Proceedings of Cenicafe´s Scientific Seminar, 71(1), e71116. https://doi.org/10.38141/10795/71116
PDF (Spanish) FLIP PPTX (Spanish) FLIP YouTube (Spanish)

Published: December 1, 2020

https://doi.org/10.38141/10795/71116
Keywords
Viabilidad

germinación

vigor

plántula

almacenamiento

Viabilidade

germinação

vigor

muda

armazenamento

Viability

germination

vigor

seedling

storage

Numero
Vol. 71 (2020)
Sectión
Plant Physiology
License terms (See)
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Natalia Flechas-Bejarano
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0002-3080-4988

Summary

Seeds are the main biological resource for conservation, propagation, and restoration of many agricultural interest species. Coffee seeds have the ideal structure for the establishment of vigorous crops, with high production, and high cup quality, in addition to sustaining the genetic resistance to rust, which are distinctive characteristics of Colombian coffee. Therefore, it is necessary to point out the importance of studying the ideal and optimal storage temperature and relative humidity conditions of seeds that allow preserving their optimal physiological performance during the maximum possible conservation period, which can be months or years according to data reported in the literature. The objective of this seminar is to disseminate the results of the effect of storage under different environmental conditions on the viability, germination, and vigor of the seeds of Coffea arabica L. variety Castillo® through the methodologies determined by the international ISTA regulations for the general assessment of the biological attributes of the seeds. Therefore, their physiological response, in terms of germination and quality of the seedling, throughout 15 months of conservation in three controlled environments of contrasting temperature and relative humidity can also be determined.
Author biography (See)

Natalia Flechas-Bejarano, Centro Nacional de Investigaciones de Café

Asistente de Investigación

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Keywords