OVERCOMING DORMANCY IN Coffea arábica SEEDS WITH DIFFERENT IMMERSION TIMES IN SODIUM HYPOCHLORITE
Germination of coffee seeds (Coffea arabica L.) can take between 90 and 120 days, making the process slow and impacting production. This study evaluated the effect of sodium hypochlorite (NaClO) immersion time on dormancy breaking in seeds, aiming to optimize coffee crop management to improve produ...
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Mato Grosso do Sul
2025-04-01
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| Series: | Revista de Agricultura Neotropical |
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| Online Access: | https://periodicosonline.uems.br/index.php/agrineo/article/view/9130 |
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| author | Eduarda Yasmin Nunes de Souza Pablo Wenderson Ribeiro Coutinho Danielle Acco Cadorin de Fraga Fernando Roberto Cologni Gabriel Matsuda Liane Piacentini |
| author_facet | Eduarda Yasmin Nunes de Souza Pablo Wenderson Ribeiro Coutinho Danielle Acco Cadorin de Fraga Fernando Roberto Cologni Gabriel Matsuda Liane Piacentini |
| author_sort | Eduarda Yasmin Nunes de Souza |
| collection | DOAJ |
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Germination of coffee seeds (Coffea arabica L.) can take between 90 and 120 days, making the process slow and impacting production. This study evaluated the effect of sodium hypochlorite (NaClO) immersion time on dormancy breaking in seeds, aiming to optimize coffee crop management to improve productivity and quality. The experimental design was completely randomized in a 2 × 6 factorial scheme with four replications. The first factor was immersion in NaClO and H2O, while the second factor corresponded to the immersion time in each solution (03h, 06h, 09h, 12h, 15h, and 18h). The analyzed variables included germination percentage (G%), germination speed index (GSI), mean germination time (MGT), mean germination rate (MGR), as well as seedling length and dry (DM) and fresh mass. NaClO yielded better G%, GSI, and DM results, while immersion in H2O stood out for MGT, MGR, and root length. The results highlight the need to consider the effectiveness of dormancy breaking and its effects on early seedling development.
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| format | Article |
| id | doaj-art-1e1695f0b70840feac41732c17dba67a |
| institution | DOAJ |
| issn | 2358-6303 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Universidade Estadual de Mato Grosso do Sul |
| record_format | Article |
| series | Revista de Agricultura Neotropical |
| spelling | doaj-art-1e1695f0b70840feac41732c17dba67a2025-08-20T03:07:55ZengUniversidade Estadual de Mato Grosso do SulRevista de Agricultura Neotropical2358-63032025-04-0112210.32404/rean.v12i2.9130OVERCOMING DORMANCY IN Coffea arábica SEEDS WITH DIFFERENT IMMERSION TIMES IN SODIUM HYPOCHLORITEEduarda Yasmin Nunes de Souza0https://orcid.org/0009-0008-2822-8150Pablo Wenderson Ribeiro Coutinho1https://orcid.org/0000-0002-4945-3161Danielle Acco Cadorin de Fraga2https://orcid.org/0000-0002-1091-2949Fernando Roberto Cologni3https://orcid.org/0009-0008-5316-8153Gabriel Matsuda4https://orcid.org/0000-0001-5453-644XLiane Piacentini5https://orcid.org/0009-0008-0653-5643Faculdade UniguaçuFaculdade UniguaçuFaculdade UniguaçuFaculdade UniguaçuFaculdade UniguaçuFaculdade Uniguaçu Germination of coffee seeds (Coffea arabica L.) can take between 90 and 120 days, making the process slow and impacting production. This study evaluated the effect of sodium hypochlorite (NaClO) immersion time on dormancy breaking in seeds, aiming to optimize coffee crop management to improve productivity and quality. The experimental design was completely randomized in a 2 × 6 factorial scheme with four replications. The first factor was immersion in NaClO and H2O, while the second factor corresponded to the immersion time in each solution (03h, 06h, 09h, 12h, 15h, and 18h). The analyzed variables included germination percentage (G%), germination speed index (GSI), mean germination time (MGT), mean germination rate (MGR), as well as seedling length and dry (DM) and fresh mass. NaClO yielded better G%, GSI, and DM results, while immersion in H2O stood out for MGT, MGR, and root length. The results highlight the need to consider the effectiveness of dormancy breaking and its effects on early seedling development. https://periodicosonline.uems.br/index.php/agrineo/article/view/9130CoffeeGerminationBleach water |
| spellingShingle | Eduarda Yasmin Nunes de Souza Pablo Wenderson Ribeiro Coutinho Danielle Acco Cadorin de Fraga Fernando Roberto Cologni Gabriel Matsuda Liane Piacentini OVERCOMING DORMANCY IN Coffea arábica SEEDS WITH DIFFERENT IMMERSION TIMES IN SODIUM HYPOCHLORITE Revista de Agricultura Neotropical Coffee Germination Bleach water |
| title | OVERCOMING DORMANCY IN Coffea arábica SEEDS WITH DIFFERENT IMMERSION TIMES IN SODIUM HYPOCHLORITE |
| title_full | OVERCOMING DORMANCY IN Coffea arábica SEEDS WITH DIFFERENT IMMERSION TIMES IN SODIUM HYPOCHLORITE |
| title_fullStr | OVERCOMING DORMANCY IN Coffea arábica SEEDS WITH DIFFERENT IMMERSION TIMES IN SODIUM HYPOCHLORITE |
| title_full_unstemmed | OVERCOMING DORMANCY IN Coffea arábica SEEDS WITH DIFFERENT IMMERSION TIMES IN SODIUM HYPOCHLORITE |
| title_short | OVERCOMING DORMANCY IN Coffea arábica SEEDS WITH DIFFERENT IMMERSION TIMES IN SODIUM HYPOCHLORITE |
| title_sort | overcoming dormancy in coffea arabica seeds with different immersion times in sodium hypochlorite |
| topic | Coffee Germination Bleach water |
| url | https://periodicosonline.uems.br/index.php/agrineo/article/view/9130 |
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