UPAYA MEMPERTAHANKAN MUTU BENIH KAKAO SELAMA PENYIMPANAN DENGAN PEMBERIAN BAHAN DESIKAN

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dc.contributor.authorZuhry, Elza
dc.contributor.authorSilvina, Fetmi
dc.date.accessioned2014-02-11T02:30:15Z
dc.date.available2014-02-11T02:30:15Z
dc.date.issued2014-02-11
dc.description.abstractCacao 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.en_US
dc.description.sponsorshipJURNAL PENELITIANen_US
dc.identifier.issn0852-0585
dc.identifier.otherwahyu sari yeni
dc.identifier.urihttps://repository.unri.ac.id/handle/123456789/5564
dc.language.isoenen_US
dc.subjectCaO as desiccant matteren_US
dc.subjectseed storageen_US
dc.subjectseed qualityen_US
dc.titleUPAYA MEMPERTAHANKAN MUTU BENIH KAKAO SELAMA PENYIMPANAN DENGAN PEMBERIAN BAHAN DESIKANen_US
dc.typeUR-Scientific Work Lectureren_US

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