Germination of Coffee Seeds (Coffea arabica L. cv. Mundo Novo)

VALIO, I. F. M.

doi:10.1093/jxb/27.5.983

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Germination of Coffee Seeds (Coffea arabica L. cv. Mundo Novo)

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Abstract

The life-span of coffee seeds is extended when seeds are stored with high moisture content. Germination in darkness is always higher than in the light. Exogenous gibberellic acid and abscisic acid inhibit germination while kinetin reverses this inhibitory effect. Low levels of endogenous gibberellin- and abscisic acid-like and high levels of cytokinin-like substances favour germination while the opposite combination of regulators delays germination.

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Germination of Coffee Seeds (Coffea arabica L. cv. Mundo Novo)

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