Slow growth in vitro conservation of coffee (Coffea spp.)

The effects of reduced sucrose concentrations and low temperature on a collection of coffee microcuttings have been examined. Sucrose concentrations of 0.5 g l^-1 and 20 g l^-1 and temperatures of 20°C and 27°C were compared in three accessions: the Arabusta (interspecific hybrid) and Coffea arabica L. cv. Caturra amarillo and cv. Mokka de Tahiti. After six months, low sucrose concentrations reduced microcutting growth, rooting and survival rate. At 20°C, microcutting growth was also reduced, but leaf loss and survival rate were promoted. The genotypic differences at six months were minor. After one year without subculture, survival rate was influenced by sucrose concentration and by genotype. These two species can be cold-stored six months at 20°C on a medium containing at least 20 g l^-1 sucrose.Abbreviations BA 6-benzylaminopurine - MS Murashige & Skoog