Effect of GA3 and Light on Polysaccharide Levels and Metabolism in Germinating Coffee Seeds

The free sugars and polysaccharides extractable from coffee seeds during germination in light or darkness increase greatly when these seeds are treated with gibberellic acid (GA3) which inhibits germination. The major changes are observed in the content of free mannose and mannosecontaining polysaccharides. The levels of polysaccharidases are also enhanced by GA3 treatment. The possible role of these events in the inhibition of coffee seed germination by GA3 is discussed.