Formação de mudas de Coffea arabica L. cv. rubi utilizando sementes ou frutos em diferentes estágios de desenvolvimento

Detalhes bibliográficos
Autor(a) principal: Rosa, Sttella Dellyzete Veiga Franco da
Data de Publicação: 2007
Outros Autores: Melo, Leonardo Q. de, Veiga, André Delly, Oliveira, Sirlei de, Souza, Carlos Alberto Spaggiari, Aguiar, Vinícius de Araújo
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000200013
http://repositorio.ufla.br/jspui/handle/1/6374
Resumo: Coffee seeds present slow germination and poor storage potential, which makes it difficult seedling formation in a suitable time and under climatic conditions favorable to the crop establishment. The propagation of the coffee plant by means of seedlings coming from seeds is still widely accomplished and reduction of the time for the obtaining a good developed and vigorous seedlings is highly desirable, aiming at a good establishment of the stand and the reduction of the percentage of replanting. Considering that coffee seeds achieve their maximum germination at the green yellowish and red ripe stages, the present work was undertaken with the purpose of testing an alternative to obtain seedlings, by using both berries and seeds at several developmental stages. The experiment was conducted in the seedling nursery of the Coffee Culture Sector at the Federal University of Lavras. The design was in randomized blocks with four replicates and the seedlings were produced in bags with substrate of earth, manure, simple superphosphate and potassium chlorite (standard substrate). Nine sowing treatments were tested by utilizing seeds or berries Coffea arabica L. cv. Rubi: 1) berries at the green stage; 2) berries at the green stage 10 days after harvest; 3 ) berries at the green yellowish stage; 4) berries at the green yellowish stage 10 days after harvest; 5) berries at the red ripe stage; 6) seeds from red ripe berries dried to 15% of the water content; 7) seeds from red ripe berries dried to 15% and without parchment; 8) seeds from red ripe berries, dried to 15% of water parchment and with a parchment and pre-soaked in water for six days; and 9) seed from red ripe berry, dried to 15% without a parchment and pre-soaked in water for six days. One hundred and forty days after the start of the experiment, the percentage of emergence (E), emergency velocity index (EVI) and the percentage of seedlings with at least one pair of true leaves (TL) were evaluated. One hundred and eighty after the start of the experiment, the evaluation of the seedlings was proceeded by means of the measurements of stem diameter (D), seedling height (H), root system dry matter (RSDM), shoot dry matter (SDM), leaf area (LA) and of the number of pairs of leaves (NPL). The treatments of sowing of seeds without a parchment stood out in every evaluated seed characteristics and presented practically the same performance of the seedlings of seeds without a parchment and pre-soaked in water for six days. In the characteristics of seedling evaluation, the treatments of berries of green yellowish and of seeds without a parchment did not differ statistically from one another and were superior to the sowing of seeds with a parchment. The soaking of coffee seeds with a parchment in water brings no advantage to seedling formation.
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spelling Formação de mudas de Coffea arabica L. cv. rubi utilizando sementes ou frutos em diferentes estágios de desenvolvimentoCoffea arabica L. cv Rubi seedlings formation from seeds or berries at different developmental stagesCoffea arabica L.MudasSemeaduraFrutosSementesSeedlingsSowingBerriesSeedsCoffee seeds present slow germination and poor storage potential, which makes it difficult seedling formation in a suitable time and under climatic conditions favorable to the crop establishment. The propagation of the coffee plant by means of seedlings coming from seeds is still widely accomplished and reduction of the time for the obtaining a good developed and vigorous seedlings is highly desirable, aiming at a good establishment of the stand and the reduction of the percentage of replanting. Considering that coffee seeds achieve their maximum germination at the green yellowish and red ripe stages, the present work was undertaken with the purpose of testing an alternative to obtain seedlings, by using both berries and seeds at several developmental stages. The experiment was conducted in the seedling nursery of the Coffee Culture Sector at the Federal University of Lavras. The design was in randomized blocks with four replicates and the seedlings were produced in bags with substrate of earth, manure, simple superphosphate and potassium chlorite (standard substrate). Nine sowing treatments were tested by utilizing seeds or berries Coffea arabica L. cv. Rubi: 1) berries at the green stage; 2) berries at the green stage 10 days after harvest; 3 ) berries at the green yellowish stage; 4) berries at the green yellowish stage 10 days after harvest; 5) berries at the red ripe stage; 6) seeds from red ripe berries dried to 15% of the water content; 7) seeds from red ripe berries dried to 15% and without parchment; 8) seeds from red ripe berries, dried to 15% of water parchment and with a parchment and pre-soaked in water for six days; and 9) seed from red ripe berry, dried to 15% without a parchment and pre-soaked in water for six days. One hundred and forty days after the start of the experiment, the percentage of emergence (E), emergency velocity index (EVI) and the percentage of seedlings with at least one pair of true leaves (TL) were evaluated. One hundred and eighty after the start of the experiment, the evaluation of the seedlings was proceeded by means of the measurements of stem diameter (D), seedling height (H), root system dry matter (RSDM), shoot dry matter (SDM), leaf area (LA) and of the number of pairs of leaves (NPL). The treatments of sowing of seeds without a parchment stood out in every evaluated seed characteristics and presented practically the same performance of the seedlings of seeds without a parchment and pre-soaked in water for six days. In the characteristics of seedling evaluation, the treatments of berries of green yellowish and of seeds without a parchment did not differ statistically from one another and were superior to the sowing of seeds with a parchment. The soaking of coffee seeds with a parchment in water brings no advantage to seedling formation.Sementes de cafeeiro apresentam germinação lenta e com baixo potencial de armazenagem, o que dificulta a formação de mudas em tempo hábil e em condições climáticas favoráveis à implantação da lavoura. A propagação do cafeeiro por meio de mudas oriundas de sementes é ainda largamente realizada e é altamente desejável a redução do tempo para a obtenção de mudas bem desenvolvidas e vigorosas, visando o bom estabelecimento do estande e a redução da porcentagem de replantio. Considerando que sementes de cafeeiro adquirem a sua máxima germinação nos estádios verde-cana e cereja, o presente trabalho foi realizado com o objetivo de testar alternativas para a obtenção de mudas, utilizando-se frutos ou sementes em vários estádios de desenvolvimento. O experimento foi conduzido no viveiro de mudas do Setor de Cafeicultura da Universidade Federal de Lavras. O delineamento foi de blocos casualizados, com quatro repetições e as mudas foram produzidas em sacolinhas, com substrato de terra, esterco, superfosfato simples e cloreto de potássio (substrato padrão). Foram testados nove tratamentos de semeadura empregando-se sementes ou frutos de Coffea arabica L. cv. Rubi: 1) frutos no estádio verde; 2) frutos no estádio verde, dez dias após a colheita; 3) frutos no estádio verde-cana; 4) frutos no estádio verde-cana, dez dias após a colheita; 5) frutos no estádio cereja; 6) sementes de frutos cereja secadas até 15% de teor de água; 7) sementes de frutos cereja secadas até 15% e sem pergaminho; 8) sementes de frutos cereja secadas até 15% de teor de água e pré-embebidas em água por seis dias; e 9) sementes de frutos cereja secadas até 15%, sem pergaminho e pré-embebidas em água por seis dias. Cento e quarenta dias após o início do experimento foram avaliados a porcentagem de emergência (E), o índice de velocidade de emergência (IVE) e a porcentagem de plântulas com pelo menos um par de folhas verdadeiras (FV). Cento e oitenta dias, após o início do experimento, procedeu-se à avaliação das mudas, por meio de medições do diâmetro do caule (D), altura da planta (H), massa seca do sistema radicular (MSSR), massa seca da parte aérea (MSPA), área foliar (AF) e número de pares de folhas (NVF). Os tratamentos de semeadura de sementes sem pergaminho se destacaram em todas as características avaliadas e apresentaram praticamente o mesmo desempenho das mudas de sementes sem pergaminho e pré-embebidas em água por seis dias. Nas características de avaliação das mudas, os tratamentos de semeadura de frutos no estádio verde-cana e de sementes sem pergaminho não diferiram estatisticamente entre si e foram superiores à semeadura de sementes com pergaminho. A embebição de sementes de cafeeiro com pergaminho em água não oferece vantagens na formação de mudas.Editora da Universidade Federal de Lavras2007-04-012015-04-30T13:34:05Z2015-04-30T13:34:05Z2015-04-30info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articletext/htmlhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000200013ROSA, S. D. V. F. da et al. Formação de mudas de Coffea arabica L. cv. rubi utilizando sementes ou frutos em diferentes estágios de desenvolvimento. Ciência e Agrotecnologia, Lavras, v. 31, n. 2, p. 349-356, mar./abr. 2007.http://repositorio.ufla.br/jspui/handle/1/6374Ciência e Agrotecnologia v.31 n.2 2007reponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLARosa, Sttella Dellyzete Veiga Franco daMelo, Leonardo Q. deVeiga, André DellyOliveira, Sirlei deSouza, Carlos Alberto SpaggiariAguiar, Vinícius de Araújoporinfo:eu-repo/semantics/openAccess2016-06-22T11:46:23Zoai:localhost:1/6374Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2016-06-22T11:46:23Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Formação de mudas de Coffea arabica L. cv. rubi utilizando sementes ou frutos em diferentes estágios de desenvolvimento
Coffea arabica L. cv Rubi seedlings formation from seeds or berries at different developmental stages
title Formação de mudas de Coffea arabica L. cv. rubi utilizando sementes ou frutos em diferentes estágios de desenvolvimento
spellingShingle Formação de mudas de Coffea arabica L. cv. rubi utilizando sementes ou frutos em diferentes estágios de desenvolvimento
Rosa, Sttella Dellyzete Veiga Franco da
Coffea arabica L.
Mudas
Semeadura
Frutos
Sementes
Seedlings
Sowing
Berries
Seeds
title_short Formação de mudas de Coffea arabica L. cv. rubi utilizando sementes ou frutos em diferentes estágios de desenvolvimento
title_full Formação de mudas de Coffea arabica L. cv. rubi utilizando sementes ou frutos em diferentes estágios de desenvolvimento
title_fullStr Formação de mudas de Coffea arabica L. cv. rubi utilizando sementes ou frutos em diferentes estágios de desenvolvimento
title_full_unstemmed Formação de mudas de Coffea arabica L. cv. rubi utilizando sementes ou frutos em diferentes estágios de desenvolvimento
title_sort Formação de mudas de Coffea arabica L. cv. rubi utilizando sementes ou frutos em diferentes estágios de desenvolvimento
author Rosa, Sttella Dellyzete Veiga Franco da
author_facet Rosa, Sttella Dellyzete Veiga Franco da
Melo, Leonardo Q. de
Veiga, André Delly
Oliveira, Sirlei de
Souza, Carlos Alberto Spaggiari
Aguiar, Vinícius de Araújo
author_role author
author2 Melo, Leonardo Q. de
Veiga, André Delly
Oliveira, Sirlei de
Souza, Carlos Alberto Spaggiari
Aguiar, Vinícius de Araújo
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Rosa, Sttella Dellyzete Veiga Franco da
Melo, Leonardo Q. de
Veiga, André Delly
Oliveira, Sirlei de
Souza, Carlos Alberto Spaggiari
Aguiar, Vinícius de Araújo
dc.subject.por.fl_str_mv Coffea arabica L.
Mudas
Semeadura
Frutos
Sementes
Seedlings
Sowing
Berries
Seeds
topic Coffea arabica L.
Mudas
Semeadura
Frutos
Sementes
Seedlings
Sowing
Berries
Seeds
description Coffee seeds present slow germination and poor storage potential, which makes it difficult seedling formation in a suitable time and under climatic conditions favorable to the crop establishment. The propagation of the coffee plant by means of seedlings coming from seeds is still widely accomplished and reduction of the time for the obtaining a good developed and vigorous seedlings is highly desirable, aiming at a good establishment of the stand and the reduction of the percentage of replanting. Considering that coffee seeds achieve their maximum germination at the green yellowish and red ripe stages, the present work was undertaken with the purpose of testing an alternative to obtain seedlings, by using both berries and seeds at several developmental stages. The experiment was conducted in the seedling nursery of the Coffee Culture Sector at the Federal University of Lavras. The design was in randomized blocks with four replicates and the seedlings were produced in bags with substrate of earth, manure, simple superphosphate and potassium chlorite (standard substrate). Nine sowing treatments were tested by utilizing seeds or berries Coffea arabica L. cv. Rubi: 1) berries at the green stage; 2) berries at the green stage 10 days after harvest; 3 ) berries at the green yellowish stage; 4) berries at the green yellowish stage 10 days after harvest; 5) berries at the red ripe stage; 6) seeds from red ripe berries dried to 15% of the water content; 7) seeds from red ripe berries dried to 15% and without parchment; 8) seeds from red ripe berries, dried to 15% of water parchment and with a parchment and pre-soaked in water for six days; and 9) seed from red ripe berry, dried to 15% without a parchment and pre-soaked in water for six days. One hundred and forty days after the start of the experiment, the percentage of emergence (E), emergency velocity index (EVI) and the percentage of seedlings with at least one pair of true leaves (TL) were evaluated. One hundred and eighty after the start of the experiment, the evaluation of the seedlings was proceeded by means of the measurements of stem diameter (D), seedling height (H), root system dry matter (RSDM), shoot dry matter (SDM), leaf area (LA) and of the number of pairs of leaves (NPL). The treatments of sowing of seeds without a parchment stood out in every evaluated seed characteristics and presented practically the same performance of the seedlings of seeds without a parchment and pre-soaked in water for six days. In the characteristics of seedling evaluation, the treatments of berries of green yellowish and of seeds without a parchment did not differ statistically from one another and were superior to the sowing of seeds with a parchment. The soaking of coffee seeds with a parchment in water brings no advantage to seedling formation.
publishDate 2007
dc.date.none.fl_str_mv 2007-04-01
2015-04-30T13:34:05Z
2015-04-30T13:34:05Z
2015-04-30
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000200013
ROSA, S. D. V. F. da et al. Formação de mudas de Coffea arabica L. cv. rubi utilizando sementes ou frutos em diferentes estágios de desenvolvimento. Ciência e Agrotecnologia, Lavras, v. 31, n. 2, p. 349-356, mar./abr. 2007.
http://repositorio.ufla.br/jspui/handle/1/6374
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000200013
http://repositorio.ufla.br/jspui/handle/1/6374
identifier_str_mv ROSA, S. D. V. F. da et al. Formação de mudas de Coffea arabica L. cv. rubi utilizando sementes ou frutos em diferentes estágios de desenvolvimento. Ciência e Agrotecnologia, Lavras, v. 31, n. 2, p. 349-356, mar./abr. 2007.
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dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.publisher.none.fl_str_mv Editora da Universidade Federal de Lavras
publisher.none.fl_str_mv Editora da Universidade Federal de Lavras
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.31 n.2 2007
reponame:Repositório Institucional da UFLA
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repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
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