Open AccessGermination seed of cacao (Theobroma cacao L.) on some osmotic solutions
Author(s) -
Haryati Haryati
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/260/1/012173
Subject(s) - theobroma , germination , distilled water , peg ratio , horticulture , imbibition , randomized block design , agronomy , biology , chemistry , finance , chromatography , economics
Cocoa seeds are classified as recalcitrant seeds that quickly lose their growing power after being harvested and stored. This relates to the procurement of seeds for plantations whose location is quite far from the source of the seed. This study aims to determine the effect of some osmotic solutions on cocoa seed germination that has undergone storage. The study was conducted at the Seed Technology Laboratory of the Faculty of Agriculture, University of North Sumatra using a randomized block design with 2 treatment factors. The first factor was osmotic solution, namely: control (without osmotic solution), distilled water, 50% coconut water, 100% coconut water, 5% PEG and 10% PEG. The second factor is the storage time at room temperature, namely: control (0 days), 2 days, 4 days and 6 days. The results of this research showed that the osmotic solution used significantly improved the germination of cocoa seeds as indicated by the increase the vigor index. The osmotic solution of coconut water significantly increases the vigor index of seeds that have been stored for 2 days from 3.61 to 5.75.