Inativacao da germinacao de sementes de café após tratamento com etanol, ácido acético e calor
The present work aimed to detect effects of temperature and other possible interactions with products resulted from fermentation as well as the time occurrence of this process, on the capacity of seed germinacion of coffee. For the proposed work it was used a seed sample of the cultivar Catuaí CH 2077-2-5-44. The seeds were submerged in destilled water, ethanol 1 percent, acetic acid 1 percent and in a mixture of these chemicals, for periods of 0, 1, 3, 6, 12 and 24 hours at temperatures of 40°C and 50°C. Assessment was made by the standard germination test. The results showed that acetic acid 1 percent caused seed inactivation when the seeds remained in the presence of such chemical for periods longer than 3 hours. On the other side, ethanol 1 percent did not cause any damaging effect to the seed viability. In general, loss of the capacity of seed germination of coffee at periods longer than 3 hours was higher at temperature of 50°C than at 40°C
| Main Authors: | , , |
|---|---|
| Format: | biblioteca |
| Published: |
May-
|
| Subjects: | COFFEA ARABICA, CATUAI, SEMILLAS, GERMINACION, ETANOL, ACIDO ACETICO, INHIBIDORES DE LA GERMINACION, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | The present work aimed to detect effects of temperature and other possible interactions with products resulted from fermentation as well as the time occurrence of this process, on the capacity of seed germinacion of coffee. For the proposed work it was used a seed sample of the cultivar Catuaí CH 2077-2-5-44. The seeds were submerged in destilled water, ethanol 1 percent, acetic acid 1 percent and in a mixture of these chemicals, for periods of 0, 1, 3, 6, 12 and 24 hours at temperatures of 40°C and 50°C. Assessment was made by the standard germination test. The results showed that acetic acid 1 percent caused seed inactivation when the seeds remained in the presence of such chemical for periods longer than 3 hours. On the other side, ethanol 1 percent did not cause any damaging effect to the seed viability. In general, loss of the capacity of seed germination of coffee at periods longer than 3 hours was higher at temperature of 50°C than at 40°C |
|---|