SECAGEM, ARMAZENAMENTO E QUALIDADE SECAGEM, ARMAZENAMENTO E QUALIDADE SECAGEM, ARMAZENAMENTO E QUALIDADE SECAGEM, ARMAZENAMENTO E QUALIDADE SECAGEM, ARMAZENAMENTO E QUALIDADE FISIOLÓGICA DE SEMENTES DO CAFEEIRO FISIOLÓGICA DE SEMENTES DO CAFEEIRO FISIOLÓGICA DE SEMENTES DO CAFEEIRO FISIOLÓGICA DE SEMENTES DO CAFEEIRO FISIOLÓGICA DE SEMENTES DO CAFEEIRO

The warranty of the coffee physiologic quality can be obtained increasing the efficiency of an appropriate use of drying techniques and storage of the seeds. This work was done with the purpose of analyzing some aspects of the seeds coffee drying that allow to foresee the alterations of the product quality and the reflexes of that process during storage period in different conditions. To achieve those objectives, the physiological quality loss of the coffee seeds was studied by submitting them to different drying air temperatures, varying from 30 o C to 60 o C, for two levels of drying air Relative Humidity (20% and 40%). Also coffee seeds were stored, one lot under natural environment and another under controlled ambient temperature of 15 o C. The conclusions of the this work were that the coffee seed germination and vigor decreased as the drying air relative humidity decreased, as the drying air temperature increased and as the storage period increased; and still that the coffee germination and vigor increased when the storage temperature lowered to 15 o C and under the controlled temperature atmosphere was not capable to inhibit the quality loss during the storage.