Effect of moisture content and type of packing on coffee (<em>Coffea arabica</em> L.) seeds preservation

Abstract

An experiment was carried out with the purpose of evaluating the effect of moisture content and type of packing in preserving arabica coffee seeds. Coffee seeds of ‘Catuaí Vermelho’ cultivar were harvested at cherry stage, mechanically pulped, and washed after natural fermentation during 24 hours to eliminate the excess of slime from the seed. After that, seeds were dried by natural process in shadow until reaching the initial moisture content of 25% and 35% (wet basis), packed in different bags (transparent polyethylene bags and kraft paper bags) and submitted to the following storage periods: 3, 6, 12, 18 and 24 months, under controlled conditions. After each storage period seeds were evaluated in laboratory for germination, vigor (seedling vigor classification and accelerated aging), health (blotter test) and moisture content. The results showed that the best results of physiological seed quality maintenance were obtained for coffee seeds stored in polyethylene bags, associated to 35% initial moisture content. The kraft paper bags associated to lower seed moisture content were not effective in preserving coffee seeds. The preservation of arabica seed quality during storage was associated to the maintenance of seed moisture content. The higher seed fungi incidence was related to lower seed germination and vigor.