Pengaruh Tingkat Kemasakan, Metode Ekstraksi, dan Penggunaan Fungisida terhadap Viabilitas Benih Cokelat (Theobroma cacao L.)

Abstract

The experiment was conducted in Seed Science and Technology Laboratory, Institut Pertanian Bogor from September 1982 t o January 1983. Upper Arnazone Hybrid (UAH) cocoa seed was used and it was collected from t h e Rajamandala Estate PTP X I I . They were divided into four stages of maturity, 100, 75, 50, and 25 percent respectively, based on different colour of the fruit . Seed were extracted from the fruit using sawdust, ash and muslin cloth, then treated by Dithane M-45, using 0 and 0.1 percent concent rat ion. Seed viability were observed on the percentage of germinat ion, speed of germinat ion, number of leaves, seedling height, and dry weight of t h e seedling. The highest viability was attained at 50 percent maturity st age in different what extraction methods were used. The extraction method using sawdust gave t h e highest viability in almost all different stages of maturity.