Coffee seeds conservation in natural environment with alternative fungi control

Coffe seeds are classified like intermediate, presenting difficulties in production of viable and vigor seeds for a long period of time. The objective of this work was to evaluate the viability of coffee seeds using different microbial control agents storage in natural environment. The fruits were selected in cherry phase, peeled and desmucilated in natural fermentation for 12 hours, with initial water content of 42%. For the control of fungus contamination in seeds, were tested dehydrated and powdered medicinal plants in doses of 200 g kg-1 of seed, chemical fungicides mancozeb (Dithane® NT 4 g kg-1 of seed), potassium sorbate (300 g L-1) and sodium benzoate (300 g L-1 ) and three biological products, trichodermil® SP (1 g kg-1 of seed), trichodel® (50 g kg-1 of seed) and trichoplus® (50 g kg-1 of seed). Samples of 200g of seeds were conditioned in three different packages: polypropylene flasks, kraft paper bags and polyethylene nylon bags for a period of 15 months with evaluations each three months. Seeds conditioned in kraft paper bags presented germination average, higher than those conditioned in polypropylene flasks or polyethylene+nylon bags, however the polyethylene nylon bags were most efficient in keep the longevity of seeds. In this study, medicinal plants that allowed better control of fungi population during the storage were, rosemary, garlic and clove in all packaging.