Open AccessEffect of salicylic acid on the germination and initial growth of coffee (Coffea arabica L. var. Costa Rica 95)
Author(s) -
Alder Gordillo,
Luis Antonio Pahíno Rodríguez,
Miguel Salas,
María Esther Esquivel Rosales
Publication year - 2020
Publication title -
revista de la facultad de agronomía
Language(s) - English
Resource type - Journals
eISSN - 2477-9407
pISSN - 0378-7818
DOI - 10.47280/revfacagron(luz).v38.n1.03
Subject(s) - coffea arabica , germination , imbibition , salicylic acid , hypocotyl , horticulture , biology , crop , botany , arabica coffee , coffee bean , agronomy , food science , genetics
The establishment of new coffee plantations requires vigorous and healthy seedlings that guarantee good growth and high yields; hence the importance of studying the effect of bio-stimulant substances in the early stages of the crop's ontogeny. In this sense, the combined effect of five concentrations of salicylic acid (0; 0.0125; 0.025; 0.05; 0.1 and 1 mM) and different times of imbibition of the seeds (1, 2, 3 and 4 h), on the germination and initial growth of coffee plants (Coffea arabica L.) variety Costa Rica 95 was studied. The experimental design was completely randomized with a bifactorial arrangement, with 24 treatments and 20 repetitions. The percentage and germination rate, height and diameter of the hypocotyl were evaluated. The results showed that the concentrations (0.0125; 0.025 and 0.05 mM) and imbibition times of the seeds of 3 and 4 h in salicylic acid promoted an early germination and a positive effect on the height and diameter of the hypocotyl. The findings show that salicylic acid applied in low concentrations can be used to accelerate the germination of coffee seeds and induce the initial growth of coffee plantlets, while it could be considered as a viable option for coffee producers, both for its easy application and the safety of the product.