APLIKASI BEBERAPA FUNGISIDA NABATI DAN LAMA PENYIMPANAN TERHADAP KUALITAS BENIH KAKAo (Theobroma cacao L.)

Abstract

The research is purposed to knows the influence of interaction of the natural fungiside and storage duration to the cacao seed viability and vigor. These reseach is used the factorial complete random desig. The fisrt factor on the giving some pf natural fungiside that consist of the storage duration that consist 4 level (1,2,3,and 4 week). Eah of the combinations is consist of there times replication. The parameters that we observe is on:the percentage of seed that atta=ck of fungisides, the kinds of fungisides attack seed, first count test, soil emergence test, and weight ery of the sprout. From the research we have the conclusions that is the cacao seed that cocsist natural fungiside garlic is can to defens that quality for 2 week.