Open AccessThe Effect of Dormancy Breakdown through Water Immersion with Temperature Stratification on the Germination of Sugar Palm Seeds (Arenga pinnata)
Author(s) -
Astry Sri Rezeki Rumahorbo,
Duryat,
Afif Bintoro
Publication year - 2020
Publication title -
jurnal sylva lestari/jurnal sylva lestari : journal of sustainable forest
Language(s) - English
Resource type - Journals
eISSN - 2549-5747
pISSN - 2339-0913
DOI - 10.23960/jsl1877-84
Subject(s) - germination , dormancy , scarification , stratification (seeds) , sugar , horticulture , biology , completely randomized design , agronomy , botany , seed dormancy , food science
Sugar palm (Arenga pinnata) has a hard and impermeable pericarp, which make an obstacle for it’s germination. Scarification of seed is needed to breakdown the physical dormancy of seeds. One of the methods to break the physical dormancy is stratification by soaking seed in to the water in some different temperature level. The aims of the study were to determine the effectiveness of stratification and to figure out the best water temperature in breaking the dormancy. A Completely Randomized Design (CRD) in four treatments (control, water immersion at 25°C, 50°C, and 75°C) with four replications was employed as research design. Statistical analysis was conducted using homogenity of variance, variance analysis, and least significant difference tests. The result showed that the water immersion of arenga seed at 25°C and 50°C resulted in the germination percentage, germination rate and test germination that was comparable to control. Water immersion at 75°C reduced the percentage of germination and germination rate, however the treatment could increase the germination test. Water immersion of arenga seed at 25°C, 50°C, and 75°C were not effective to break the dormancy of sugar palm seed.Keywords: aren seeds, dormancy, water immersion