Hydrogen peroxide (H₂O₂) treatment optimizes germination of Arabica coffee seeds (Coffea arabica L. Lini S)

Abstract:

Arabica coffee (Coffea arabica L.) is a horticultural product with high economic value due to its distinctive taste and aroma preferred by consumers. Arabica coffee production is still limited, partly because seedling production from seeds is constrained by seed dormancy due to hard shells. At low concentrations, H₂O₂ promotes seed germination by regulating GA–ABA signaling, facilitating water uptake, and activating hydrolytic enzymes, whereas excessive H₂O₂ causes oxidative damage to seed tissues.This study aims to examine the effect of H₂O₂ treatment at different concentrations and immersion durations on the germination of Arabica coffee seeds. The study was conducted experimentally using a completely randomized design (CRD) factorial (5x3), namely five levels of H₂O₂ concentration (0, 20, 40, 60, and 80 mM) and three levels of H₂O₂ immersion duration (12, 24, and 36 hours), with 5 replicates for each treatment unit. The data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT) at a 5% level of significance. The treatment method involved germinating seeds that had been treated with H₂O₂ at different concentrations and immersion durations. The germination medium consisted of five layers of filter paper. Maintenance was carried out by watering 10 mL of distilled water every 2 days for 60 days of treatment. The parameters observed were seed moisture content at the end of germination, germination percentage, radicle emergence time, germination rate index, and seed color. Treatment with 60 mM H?O? for 36 hours resulted in a germination percentage that was twice that of the control rising from 36% in the control to 72%, as well as a 10-day earlier emergence of radicle emergence compared to the control treatment.

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