Pola Pertumbuhan Tanaman dan Penetapan Masak Fisiologis Benih Cabai Katokkon (Capsicum Chinense Jacq.)

Abstract

Katokkon chilies have a very distinctive aroma and a spiciness level of around 400,000-691,000 SHU or 7 times more spicy than regular chilies. The availability of quality seeds is still low, so efforts are needed to produce high-quality seeds and produce them in large quantities. This study aims to investigate vegetative and generative growth and determine the physiological maturity of Katokkon chili seeds. The research was carried out in two stages, the first stage was observation of vegetative and generative growth of Katokkon chili plants, using simple random sampling with descriptive analysis. The second stage was the determination of the seed physiological maturity which was arranged in nested with a completely randomized design with two factors. The first factor was the fruit position i.e. the first, second, third, and fourth branches. The second factor was the maturity stages nested into the fruit position, which consists of 30 ± 5, 35 ± 5, and 40 ± 5 days after anthesis with 4 replications. The result showed that Katokkon chili grown at an altitude of 1440 m asl began to flower at 45 ± 5 days after planting. Flowers bloom (anthesis) 10 ± 5 days after the appearance of flower buds and develop into ripe red fruits 40 ± 5 days after anthesis. Fruit harvesting can be done every 3 days up to 20 times picking. The number of flowers was around 4 ± 2 per branch and only 50 - 60% developed into fruits Katokkon chili seeds are physiologically matured at 40 ± 5 days after anthesis when the fruit is completely red.