UPAYA MEMPERTAHANKAN MUTU BENIH KAKAO SELAMA PENYIMPANAN DENGAN PEMBERIAN BAHAN DESIKAN
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Date
2014-02-11
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Abstract
Cacao seed is recalcitran seed wich is not have dormancy phase and of vigorous fast its not germinated immediately after physiological ripening. The effort seed quality during storage can be done with adding desiccant matter. The aim of this research is to get seed such as 2% of seed weight (c1), 4% of seed weight (c2) and 6% of seed weight (c3). The second factor were the during storage after 1week (p1) 2week (p3) and weeks (p4) the parameters wich were referred to such as water consist of seed after storage, percentage of seed wich germinate in the en of storage percentage of broken seed after storage, percentage of seed which germinate in the end of storage. Percentage of broken seed after storage and soil emergence test the conclusion of this research was that cacao seed which was given desiccant matter (CaO) 6% of seed weight could defend seed quality of cacao during 3 weeks in storage.
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CaO as desiccant matter, seed storage, seed quality