The propagation of coffee (Coffea arabica L.) by cuttings
1. The literature on the propagation of coffee by cuttings has been reviewed. Additional information concerning the propagation of coffee and other tropical plants by cuttings may be obtained by consulting Fielden (6) and Garner (7). 2. Rooting of coffee cuttings has been obtained in high percentages (above 75 per cent, using a two-type-wood cutting, that is bases of the semi-hard brown wood and tops green but hard. The cuttings should have two leaves or portions of leaves attached at the uppermost node. Over 88 per cent rooting may be expected if cuttings are left more than 120 days in the propagator. 3. Specific moisture and temperature levels must prevail during rooting to prevent wilting, defoliation, and premature decay. Such conditions are readily obtained by the use of the I.C.T.A. (Trinidad) type of propagator covered with a lath frame to admit 50 per cent sunlight and with spray nozzles installed inside to supply minimum but continuous amounts of water during the critical time of the day (from 9:00 a.m. to 3:00 p.m.). 4. The artificial application of hormones accelerates rooting and increases the quantities of roots developed but does not necessarily induce rooting
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| Format: | biblioteca |
| Published: |
1946
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| Subjects: | COFFEA ARABICA, PROPAGACION POR ESQUEJE, PUERTO RICO, |
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