Comparison between coffee seedlings produced by traditional methods and from cryopreserved seeds

ABSTRACT: Coffee seeds are classified as intermediate, tolerating partial desiccation but being sensitive to low temperatures. They can be stored under cold conditions, allowing only short-term conservation. Cryopreservation overcomes these limitations, providing a viable method for long-term seed conservation and greater flexibility in seedling production. This study aimed to evaluate the development of coffee seedlings from cryopreserved seeds, comparing them with seedlings from seeds stored under cold (10°C) and dry (50% relative humidity) conditions. Seeds of the ‘Catuaí Amarelo’ IAC 62 cultivar were harvested at 42% moisture content (wet basis, wb) and subjected to four treatments: drying in a stationary dryer to 12% (S1) or 32% (S2) wb and stored in cold conditions; drying to 17% wb in saturated NaCl solution (S3) or silica gel (S4) and stored in liquid nitrogen. After six months, germination and tetrazolium tests were performed to assess physiological quality. Seeds were then used for seedling production in a nursery and greenhouse, where height, shoot diameter, number of leaves, leaf area, and shoot and root dry weight were evaluated. S1, S2, and S4 seeds showed similar results across most physiological variables, while S3 consistently exhibited lower performance. Overall, seedlings grown in the greenhouse exhibited greater vegetative development than those produced in the nursery.