Methods of preserving the viability of coffee seed in storage
The effects of temperature and seed moisture content on the longevity of Arabica Coffee seed were investigated in three series of seed storage experiments. The storability of coffee seed could be successfully extended from four months to two-and-a-half years by storing seed with a moisture content of about 41 percent (fresh-weight basis) in air-tight polythene bags at a constant temperature of 15ðC. Chilling to temperature below 10ðC and seed moisture contents of 13-35 percent resulted in a rapid loss of viability. A high germination capacity could also be maintained for about two years when coffee seed with a low moisture content of 10-11 percent was stored at 15ðC. However, the germinative energy was considerably better preserved in seed with a moisture content of 41
| Main Author: | |
|---|---|
| Format: | biblioteca |
| Published: |
1980
|
| Subjects: | COFFEA ARABICA, VIABILIDAD DE LA SEMILLA, ALMACENAMIENTO DE SEMILLAS, METODOS, PRESERVACION, SEMILLAS, CONSERVACION DE SEMILLAS, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|