Investigation of Coffee Seed Physical Purity, Seed Health and Effect of Storage Time on Viability

Abstract

High seed quality is essential for optimum stand establishment in Coffee. As a result, it is necessary to have seed physical, germination percent, physiological and health tests that permit rapid, objective and accurate evaluation of seed quality. This study evaluated the effect of storage time on physical, physiological, germination percent and health quality of seed lots of five coffee varieties obtained from research and commercial company. This test is conducted under ideal laboratory conditions and in the nursery site. After sample collected pure, pea-beery, cracked and shriveled seeds were measured before determining standard germination and vigor. The highest pea berry was recorded at JARC on the variety 75227(18.63), and the lowest was at LCP on the variety 74165 (8.81). In parchment coffee seed, the percentage of physical defects during seed processing affects germination and seedling viability. The standard germination test in the moisten-soft paper continues to be the most common measure of seed quality in coffee. In addition, this test requires more than two weeks before a determination of seed germination was possible. Ideally, seed quality tests efficiently differentiate between poor and good seed lots in a short period. There was high germination percent in the first planting time were recorded after one month storage than other two consecutive storage time. Normal germinated seedling reduced with in increases seed storage time and the incidence of seed/ soil -born pathogenic fungi. The germination test of seeds from laboratory under petri-dish with moist soft paper and at the nursery site also had low vigour and did not produce suitable seedlings for planting evaluated after three month storage. If after one month storage time of coffee seeds germinated more than older seeds (as our study indicates), then seedlings derived from younger may have a competitive advantage over seedlings derived from older one. In the present study, pre-emergence seedling mortality (Rotten) was greater in third month storage than in first month old seeds. This mortality partially accounted for the lower germination percentage in three month old seeds because only seeds that emerged above the soil surface were considered to have germinated is an indication of reduced vigor. In my study, in coffee seeds, seedlings from relatively low stored seeds were generally better able to withstand environmental stress than those from old seeds. Coffee seed sample from two sources stored safely to optimize coffee seedling production at the appropriate time and season with ideal climatic conditions for planting in the field.