| dc.description.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. | id |
