Deterioration kinetics of Coffea spp. seeds during storage.

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dc.creatorEIRA, M. T. S.
dc.creatorWALTERS, C.
dc.creatorCALDAS, L. S.
dc.creatorFAZUOLI, L. C.
dc.date2026-04-29T18:49:12Z
dc.date2026-04-29T18:49:12Z
dc.date2002-08-15
dc.date1999
dc.date.accessioned2026-07-07T11:57:11Z
dc.descriptionComparing 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.
dc.formatCD-ROM.
dc.identifierIn: SIMPOSIO DE RECURSOS GENETICOS PARA AMERICA LATINA E CARIBE, 2., 1999, Brasilia, DF. Anais... Brasilia: Embrapa Recursos Geneticos e Biotecnologia, 1999.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/183785
dc.identifier.urihttp://hdl.handle.net/123456789/518776
dc.languagepor
dc.rightsopenAccess
dc.subjectSeed
dc.subjectArmazenamento
dc.subjectCafé
dc.subjectDeterioração
dc.subjectSemente
dc.subjectCoffea
dc.subjectdeterioration
dc.subjectstorage
dc.titleDeterioration kinetics of Coffea spp. seeds during storage.
dc.typeAnais e Proceedings de eventos

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