Considerable advances in our understanding of coffee seed physiology have been made in recent years. However, despite intense research efforts, there are many aspects that remain unclear. This paper gives an overview of the current understanding of the more important features concerning coffee seed physiology, and provides information on recent findings on seed development, germination, storage and longevity. Key words: Coffea, coffee, germination, germplasm, longevity, seed development, storage. Fisiologia da semente do cafeeiro: Avanços consideráveis no entendimento da fisiologia de sementes do cafeeiro fora
The causes of the low desiccation tolerance and low longevity of coffee seeds have not yet been full...
Coffee seeds (Coffea arabica L.) contains from 1% to 2% of caffeine, a highly water-soluble alkaloid...
Coffee seeds rapidly lose viability during storage, which hinders the development of vigorous seedli...
Coffee is a member of the Rubiaceae family and the genus Coffea. There are more than 70 species of c...
Coffee seeds display slow and variable germination which severely hampers the production of seedlin...
Coffee seeds are classified as intermediate because they have low tolerance to desiccation and low l...
The life-span of coffee seeds is extended when seeds are stored with high moisture content. Germinat...
Abstract: The accelerated aging test is recognized as an efficient method for evaluating the vigor o...
Background and Aims: The chemical composition of green coffee and thus the final coffee quality are ...
O armazenamento das sementes do cafeeiro (Coffea arabica L.) pode ser feito por até seis meses, pois...
Background and Aims: The chemical composition of green coffee and thus the final coffee quality are ...
<div><p>Abstract: The accelerated aging test is recognized as an efficient method for evaluating the...
Coffee seeds have been considered intermediate storage behavior with varying results. It is highly d...
Maturity stage and drying method are the factors that most influence coffee seed quality. The object...
Maturity stage and drying method are the factors that most influence coffee seed quality. The object...
The causes of the low desiccation tolerance and low longevity of coffee seeds have not yet been full...
Coffee seeds (Coffea arabica L.) contains from 1% to 2% of caffeine, a highly water-soluble alkaloid...
Coffee seeds rapidly lose viability during storage, which hinders the development of vigorous seedli...
Coffee is a member of the Rubiaceae family and the genus Coffea. There are more than 70 species of c...
Coffee seeds display slow and variable germination which severely hampers the production of seedlin...
Coffee seeds are classified as intermediate because they have low tolerance to desiccation and low l...
The life-span of coffee seeds is extended when seeds are stored with high moisture content. Germinat...
Abstract: The accelerated aging test is recognized as an efficient method for evaluating the vigor o...
Background and Aims: The chemical composition of green coffee and thus the final coffee quality are ...
O armazenamento das sementes do cafeeiro (Coffea arabica L.) pode ser feito por até seis meses, pois...
Background and Aims: The chemical composition of green coffee and thus the final coffee quality are ...
<div><p>Abstract: The accelerated aging test is recognized as an efficient method for evaluating the...
Coffee seeds have been considered intermediate storage behavior with varying results. It is highly d...
Maturity stage and drying method are the factors that most influence coffee seed quality. The object...
Maturity stage and drying method are the factors that most influence coffee seed quality. The object...
The causes of the low desiccation tolerance and low longevity of coffee seeds have not yet been full...
Coffee seeds (Coffea arabica L.) contains from 1% to 2% of caffeine, a highly water-soluble alkaloid...
Coffee seeds rapidly lose viability during storage, which hinders the development of vigorous seedli...