Abstract:
Effective propagation is crucial for sustainable coffee production where stem cuttings
offer a reliable vegetative method for multiplying high-quality plants. This study
comprised a two-factor factorial experiment arranged in a completely randomized
design (CRD), with two coffee varieties (IMY and Lak Parakum) and two branch
types (primary and secondary). Each treatment combination was replicated three
times under shade house conditions. Shoot height, the number of shoots and leaves
and shoot diameter were recorded in two-week intervals for 4 months. Root count,
root volume and length, and fresh and dry weights of both shoots and roots were
recorded in one-month intervals. The results showed no significant differences in
shoot height or leaf count based on variety, branch type, or their interaction.
Significant differences (p<0.05) were observed for shoot diameter, with IMY having
a larger mean diameter (3±0.41 mm) than Lak Parakum (2.7±0.22 mm). Primary
branches (3.3±0.52 mm) also exhibited a larger diameter than secondary branches
(2.66±0.13 mm) in both varieties. The effect of variety on shoot diameter was
independent of branch type, as no significant interaction was found (p>0.05). Primary
branches produced significantly (p<0.05) more shoots (0.29±0.09) than secondary
branches (0.15±0.04) with no interaction between branch type and variety. IMY
showed a significantly higher mean root volume increment compared to Lak
Parakum. No significant differences (p>0.05) were observed in the number of roots,
root length, and fresh and dry weights of shoots and roots. This study revealed that
certain growth parameters were influenced by coffee variety and branch type, while
many traits remained unaffected. The lack of significant effects on root development
and biomass accumulation suggested the need to explore additional factors such as
environmental conditions, hormone treatments, or nutrient availability to enhance
propagation efficiency in coffee cultivation.
