Deterioration kinetics of Coffea spp. seeds during storage.
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Comparing the four species studied seeds of C. arabica and C. racemosa presented the best performance while seeds of C. liberica deteriorated faster than the seeds of the other species under all conditions tested. Maximal longevity was obtained by storing Coffea seeds at 5°C. Even at the critical water content and at 5°C, some loss of viability was observed after one-year storage for all species studied. However, the rate of seed aging was different among the species. We related seed aging to water properties in those species, in an attempt to understand the different mechanisms of seed deterioration.
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Seed, Armazenamento, Café, Deterioração, Semente, Coffea, deterioration, storage