Congelamiento de semillas: Una alternativa para la conservación de germoplasma de café

Ricardo Acuña-Zornosa

doi:10.38141/10795/71117

Below you will find published research results on Colombian coffee growing:

Seed freezing: An alternative for coffee germplasm conservation Congelamiento de semillas: Una alternativa para la conservación de germoplasma de café

How to Cite

Acuña-Zornosa, R. (2020). Seed freezing: An alternative for coffee germplasm conservation. Proceedings of Cenicafe´s Scientific Seminar, 71(1), e71117. https://doi.org/10.38141/10795/71117

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Published: December 1, 2020

https://doi.org/10.38141/10795/71117

Keywords

Recursos Genéticos

germoplasma

banco de semillas

conservación de semillas

congelamiento de semillas

criocongelación de semillas

café

Recursos genéticos

germoplasma

banco de sementes

conservação de sementes

congelamento de sementes

crio-congelamento de sementes

café

Genetic Resources

germplasm

seed bank

seed conservation

seed freezing

seed cryofreezing

coffee

Numero

Vol. 71 (2020)

Sectión

Plant Physiology

License terms (See)

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Ricardo Acuña-Zornosa

Centro Nacional de Investigaciones de Café

https://orcid.org/0000-0001-6935-2264

Summary

Coffee germplasm is the raw material for genetic improvement for the development of varieties with good agronomic attributes, resistant to rust, and with excellent production and cup quality. In Cenicafé there is a germplasm bank known as the Colombian Coffee Collection (CCC), that contains the necessary genetic diversity to face the agronomic challenges of the crop. The CCC is conserved in the field so it is exposed to risks of loss of its components due to pests, diseases, adverse weather conditions or adaptability problems. To mitigate this risk, the germplasm could also be conserved as a seed bank, but not using conventional dehydration methods, since coffee seeds cannot be stored for more than one year. This seminar will show the results of the validation of a seed conservation method of Coffea sp. at a temperature of -196 ° C, which would make possible the creation of a CCC seed bank as an alternative to field collection.

Author biography (See)

Ricardo Acuña-Zornosa, Centro Nacional de Investigaciones de Café

Investigador Científico III, Fisiología vegetal

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