Effect of storage temperature and duration on seed Viabilily and seedling development of Theobroma Cacao
This study aimed to determine the effect of different storage temperature (5±1, 9±1, 13±1, 21±1, and 24±1 °C) and different storage duration (24 and 72 hours) to the seed viability and seedling development of cacao ( Theobroma cacao), clone BR25. The seeds were tested for their viability by measurin...
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| Format: | Academic Exercise |
| Language: | English |
| Published: |
Universiti Malaysia Sabah
2018
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| Online Access: | https://eprints.ums.edu.my/id/eprint/23915/1/Effect%20of%20storage%20temperature%20and%20duration%20on%20seed%20Viabilily%20and%20seedling%20development%20of%20Theobroma%20Cacao.pdf https://eprints.ums.edu.my/id/eprint/23915/ |
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| Summary: | This study aimed to determine the effect of different storage temperature (5±1, 9±1, 13±1, 21±1, and 24±1 °C) and different storage duration (24 and 72 hours) to the seed viability and seedling development of cacao ( Theobroma cacao), clone BR25. The seeds were tested for their viability by measuring electrolyte efflux and tetrazolium test after storage treatments. Treated cacao seeds were germinated and the developed seedlings were grown for 21 days. Germination capacity, time, and rate of the cacao seeds as well as their morphological changes in subsequent seedling development were observed and measured. Electrolyte efflux of cacao seeds was found increased as storage temperature decreased. The results showed that cacao seeds were very sensitive to low temperature, particularly below 14 °C. Cacao seeds from all storage treatments showed positive result in tetrazolium staining test, however all the seeds that stored at temperature below 14 °c were failed to develop into healthy seedlings. This suggests that cacao seeds could be stored at 20-25 °C without affecting the viability. Moreover, cacao seeds stored for 24 hours were better in retaining seed viability and seedling development than that of 72 hours. |
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