known moisture contents which are stored for recommended period of time must be
authentic as controversies exist in the literature about storage of coffee seeds for
midterm and long-term storage of seeds over the viability [95]. Coffee seeds have
dawdling and irregular germination pattern and are prone to desiccation which made
their potential storage a topic of scientific research. The productions of seedlings
from seeds almost take 6 months (from Jun/Jul to Dec/Jan) and, even on this, uneven
seedling emergence with low temperature weather of winter made it quite hard to get
the high quality seedlings for planting in field. Despite shortening of germination test
time span [96], it still needs whole 15 days to assess the seed quality, germination
pattern, and seedling growth. The staging of whole germination process from
imbibition to cotyledons leaves into seven stages made it easy to shorten this
which also benefits us to get rapid quality evaluation results and official quality
certificate, accurate characterization of coffee seed/seedling development, and standardize the seed quality assessments. Recently it has also been demonstrated commercially to confirm the germination and viability of seeds according to the criteria
set by Rosa et al. [95] which showed that assessment of seeds lots at S1 stage of
germination (14 days) has same outcomes as the germination test at 30 days [97].
Previously harvested or short term stored seeds (less than 3 year) with 12% moisture
contents are viewed most suitable for the cultivation since these seeds exhibited
higher germination percentage [96]. The parchment free seeds with water soaking
treatment one day before the sowing showed quick emergence along high vigorous
seedling growth which also lessen the plant nursery period by 4 weeks [98]. Soaking
of the stored seeds may result in the brownish outgrowth due to fragmentation and
decompartmentalization of the long dead seeds while nearly past dead seeds showed
characteristic “blue green” color due to viridinic acid formed from the oxidation of
chlorogenic acid, initiated by alkalization [99], catalyzed by enzymes, probably
polyphenoloxidases and laccases [100]. So the appearance of this “blue-green”
color may be used as marker for deciding the storage time of seeds and their
application in the farm. Most of the coffee seed drying and storage studies used
the parchment free seeds in lab, while on commercial scales coffee seeds are being
sowed with the parchment as removal of parchment is not possible with adversely
affecting the seed quality. About 9 to 10 months stored seeds with high vigor are also
considered ideal because the emergence and germination process can start under
more favorable climatic conditions and healthy seedlings can be obtained before the
start of cold weather. The generally two sowing methods are in situ sowing and
pregerminated coffee seed sowing, but direct sowing method is found to be more
suitable for normal root growth and length with a normal pace of early growth and
first true leaves (%FTL) [95]. Coffee seeds which are harvested at the time when
cherries are fully mature are considered best as time of harvesting also affects the
germination capacity and pattern [95]. On the opposite side, Guimarães et al. [97]
claimed that seeds from coffee cherries which were harvested when the cherries were
yellow-green stage exhibit maximum germination with suitable pattern. Maturation
of seeds is important as only mature seeds are able to germinate in soil and water
content of seeds at that time has critical value as mature seeds prone to desiccation
are unable to germinate [101].
27 “Coffee Bean-Related” Agroecological Factors Affecting the Coffee
659
authentic as controversies exist in the literature about storage of coffee seeds for
midterm and long-term storage of seeds over the viability [95]. Coffee seeds have
dawdling and irregular germination pattern and are prone to desiccation which made
their potential storage a topic of scientific research. The productions of seedlings
from seeds almost take 6 months (from Jun/Jul to Dec/Jan) and, even on this, uneven
seedling emergence with low temperature weather of winter made it quite hard to get
the high quality seedlings for planting in field. Despite shortening of germination test
time span [96], it still needs whole 15 days to assess the seed quality, germination
pattern, and seedling growth. The staging of whole germination process from
imbibition to cotyledons leaves into seven stages made it easy to shorten this
which also benefits us to get rapid quality evaluation results and official quality
certificate, accurate characterization of coffee seed/seedling development, and standardize the seed quality assessments. Recently it has also been demonstrated commercially to confirm the germination and viability of seeds according to the criteria
set by Rosa et al. [95] which showed that assessment of seeds lots at S1 stage of
germination (14 days) has same outcomes as the germination test at 30 days [97].
Previously harvested or short term stored seeds (less than 3 year) with 12% moisture
contents are viewed most suitable for the cultivation since these seeds exhibited
higher germination percentage [96]. The parchment free seeds with water soaking
treatment one day before the sowing showed quick emergence along high vigorous
seedling growth which also lessen the plant nursery period by 4 weeks [98]. Soaking
of the stored seeds may result in the brownish outgrowth due to fragmentation and
decompartmentalization of the long dead seeds while nearly past dead seeds showed
characteristic “blue green” color due to viridinic acid formed from the oxidation of
chlorogenic acid, initiated by alkalization [99], catalyzed by enzymes, probably
polyphenoloxidases and laccases [100]. So the appearance of this “blue-green”
color may be used as marker for deciding the storage time of seeds and their
application in the farm. Most of the coffee seed drying and storage studies used
the parchment free seeds in lab, while on commercial scales coffee seeds are being
sowed with the parchment as removal of parchment is not possible with adversely
affecting the seed quality. About 9 to 10 months stored seeds with high vigor are also
considered ideal because the emergence and germination process can start under
more favorable climatic conditions and healthy seedlings can be obtained before the
start of cold weather. The generally two sowing methods are in situ sowing and
pregerminated coffee seed sowing, but direct sowing method is found to be more
suitable for normal root growth and length with a normal pace of early growth and
first true leaves (%FTL) [95]. Coffee seeds which are harvested at the time when
cherries are fully mature are considered best as time of harvesting also affects the
germination capacity and pattern [95]. On the opposite side, Guimarães et al. [97]
claimed that seeds from coffee cherries which were harvested when the cherries were
yellow-green stage exhibit maximum germination with suitable pattern. Maturation
of seeds is important as only mature seeds are able to germinate in soil and water
content of seeds at that time has critical value as mature seeds prone to desiccation
are unable to germinate [101].
27 “Coffee Bean-Related” Agroecological Factors Affecting the Coffee
659