Germination and Early Seedling Growth of Three Arabica Coffee Varieties at Four Seed Soaking Water Temperatures

A. Wibowo, Stefani Aprillia Wijaya, .. Suharjono
{"title":"Germination and Early Seedling Growth of Three Arabica Coffee Varieties at Four Seed Soaking Water Temperatures","authors":"A. Wibowo, Stefani Aprillia Wijaya, .. Suharjono","doi":"10.22302/iccri.jur.pelitaperkebunan.v39i1.540","DOIUrl":null,"url":null,"abstract":"It takes three weeks to analyze the germination percentage of Arabica coffee seeds germinated using paper and a three-day water-soaking  method. This 3- week period is considered too long for seed distribution to remote areas. Thus, we need to modify this germination test needs to be modified to have a shorter test time. Temperature treatment is one method to break the seed dormancy period for faster germination. This study aimed to obtain a faster and more precise method of germination test on Arabica coffee seeds. This study employed a 3 x 4 factorial complete randomized block design with three replications in which Arabica coffee varieties of Gayo-1, Kartika-1, and Sigararutang as the first factor and the temperature of the soaking water of the seeds (25 0C, 50 0C, 75 0C, and 90 0C) as the second factor. The research was conducted at the Plant Breeding Laboratory, Indonesian Coffee and Cocoa Research Institute (ICCRI), for four months. Findings showed that the interaction between treatments was only found in seed germination percentage. Soaking in room temperature water (control) for three days was better than using water at 50 0C, 75 0C, and 90 0C on the germination percentage, sprout length, and vigor index. Observations of Arabica seed germination could be shortened to 14 days compared to the standard 21-day observation.  During the seedling phase, the shoot growth and root growth of the Arabica coffee seeds soaked in water at 50 0C showed no significant difference from the control. Soaking at 75 0C and 90 0C damaged the embryo and resulted in rotten seeds. Different varieties led to different germination percentages, sprout lengths, and fresh weight of seedling shoots. The method of soaking at 50 0C for 30 minutes could be used as an alternative in germination test of Arabica coffee seeds because it showed small negative effect on germinated seed and seedling quality but it shorten thetesting time for three days.","PeriodicalId":428979,"journal":{"name":"Pelita Perkebunan (a Coffee and Cocoa Research Journal)","volume":"328 9","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Pelita Perkebunan (a Coffee and Cocoa Research Journal)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v39i1.540","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

It takes three weeks to analyze the germination percentage of Arabica coffee seeds germinated using paper and a three-day water-soaking  method. This 3- week period is considered too long for seed distribution to remote areas. Thus, we need to modify this germination test needs to be modified to have a shorter test time. Temperature treatment is one method to break the seed dormancy period for faster germination. This study aimed to obtain a faster and more precise method of germination test on Arabica coffee seeds. This study employed a 3 x 4 factorial complete randomized block design with three replications in which Arabica coffee varieties of Gayo-1, Kartika-1, and Sigararutang as the first factor and the temperature of the soaking water of the seeds (25 0C, 50 0C, 75 0C, and 90 0C) as the second factor. The research was conducted at the Plant Breeding Laboratory, Indonesian Coffee and Cocoa Research Institute (ICCRI), for four months. Findings showed that the interaction between treatments was only found in seed germination percentage. Soaking in room temperature water (control) for three days was better than using water at 50 0C, 75 0C, and 90 0C on the germination percentage, sprout length, and vigor index. Observations of Arabica seed germination could be shortened to 14 days compared to the standard 21-day observation.  During the seedling phase, the shoot growth and root growth of the Arabica coffee seeds soaked in water at 50 0C showed no significant difference from the control. Soaking at 75 0C and 90 0C damaged the embryo and resulted in rotten seeds. Different varieties led to different germination percentages, sprout lengths, and fresh weight of seedling shoots. The method of soaking at 50 0C for 30 minutes could be used as an alternative in germination test of Arabica coffee seeds because it showed small negative effect on germinated seed and seedling quality but it shorten thetesting time for three days.
三种阿拉比卡咖啡品种在四种浸种水温下的发芽和幼苗早期生长
用纸和三天的水浸泡法发芽的阿拉比卡咖啡种子需要三周的时间来分析发芽率。这3周的时间对于向偏远地区分发种子来说太长了。因此,我们需要修改这个发芽试验,需要修改得有更短的试验时间。温度处理是打破种子休眠期,加快发芽的一种方法。本研究旨在获得一种更快、更精确的阿拉比卡咖啡种子发芽试验方法。本研究采用3 × 4因子完全随机区组设计,3个重复,阿拉比卡咖啡品种Gayo-1、Kartika-1和Sigararutang为第一因子,种子浸泡温度(25℃、50℃、75℃和90℃)为第二因子。这项研究是在印度尼西亚咖啡和可可研究所(ICCRI)植物育种实验室进行的,为期四个月。结果表明,处理间的交互作用仅存在于种子发芽率上。在室温水(对照)中浸泡3 d,发芽率、芽长和活力指数均优于50℃、75℃和90℃水。与标准的21天观察相比,阿拉比卡种子发芽观察可缩短至14天。在苗期,500℃水浸泡的阿拉比卡咖啡种子的茎和根生长与对照无显著差异。75℃和90℃浸泡对胚芽造成损伤,导致种子腐烂。不同的品种导致不同的发芽率、芽长和幼苗鲜重。采用50℃浸泡30分钟的方法对阿拉比卡咖啡种子萌发质量影响不大,但可缩短3天的试验时间,可作为阿拉比卡咖啡种子萌发试验的替代方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信