Influence of storage conditions on the physiological and sanitary quality of coffee seeds (Coffea arabica L.)

The maintenance of seed viability during storage depends on the interaction of several factors: seed initial moisture content, drying method, storage temperature, and type of packing. The present work studied the influence of the storage conditions in the physiological and sanitary quality of coffee seeds (Coffea arabica). Seeds of cv. Catuai Vermelho (H-2077-2-5-99) were dried in the shade until their moisture content reached 25 percent and 35 percent, packed in polyethylene wrapping and "kraft" paper, and stored for 3, 6, 12, 18, and 24 months. After each storage period, the seeds were evaluated according to their germination, vigour, sanitary quality, and moisture content. The physiological quality maintenance was satisfactorily obtained for stored seeds with 35 percent of moisture content and packed in polyethylene bags. Permeable packing and lower moisture content did not allow the suitable conservation of the coffee seeds. The increase in microorganism incidence was related to the reduction of seed germination andvigour during storage. Five fungi genera were isolated and identified in coffee seeds: Fusarium semitectum [F. pallidoroseum], Aspergillus spp., Penicillium spp., Colletotrichum spp., and Phoma spp.