Preconditioning of coffee (Coffea arabica L.) seeds: effects on germination, vigour and storability

An assessment of the effects of preconditioning on germination, vigour sand storability of coffee seeds was carried out at the Seed Laboratory of the Federal University of Vicosa, Brazil. Seeds with endocarp were imbibed in P EG-6000 at -0.4 MPa for 72 and 168 h and in water for 33 and 66 h and asses sed for physiological quality. The tests consisted of standard germination, accelerated aging, radicle growth and seedling emergence, done immediately after preconditioning treatments. Preconditioned seeds were dried to the i nitial moisture content, stored for 90 days and evaluated by the tests abov e. Untreated seeds were used as control. The results showed that presoaking of seeds in water for 34 h was the only treatment that increased seed germ ination and vigour and can be used as an effective procedure to improve the performance of coffee seeds, mainly for lots with low physiological qualit y. This treatment improved in 41% the germination of coffee seeds primed an d stored for 90 days.