Study on germination percentage of coffee (coffea arabica CV. chandragiri) seeds grownin portray and raised bed using different rooting media in primary nursery

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“…Commercially coffee is propagated through seeds with a various factors that influence the initial development of coffee seedling and/or growing in the field, such as the seedlings production process specially, container substrate and seed quality used to raise coffee seedling [1]. Germination percentage and emergence rate of coffee seeds found to be considerable due to different containers, rooting media and with their interactions [2]. Coffee seeds are classified as intermediate seeds [3] because they require high moisture content during the storage and the shelf life of coffee seeds is relatively short, especially within the changing climate temperature [4].…”